{"id":682,"date":"2025-05-08T08:45:42","date_gmt":"2025-05-08T06:45:42","guid":{"rendered":"https:\/\/ericscookbook.com\/?page_id=682"},"modified":"2025-05-08T08:45:42","modified_gmt":"2025-05-08T06:45:42","slug":"enchiladas-suizas","status":"publish","type":"page","link":"https:\/\/ericscookbook.com\/index.php\/recipes\/enchiladas-suizas\/","title":{"rendered":"Enchiladas Suizas"},"content":{"rendered":"\n

Really good Mexican food can be difficult to find in Germany. You can find restaurants that are okay<\/em>, but selection is often limited to \u201cstereotypical\u201d dishes, and frequently it has a bit of an Indian taste to it. That is not to say that Indian food is bad; quite the opposite. We quite like Indian food, but we want our Mexican food to taste Mexican<\/em>. Indian and Mexican food have a lot of similarities and common flavors, so it is somewhat understandable that this happens. But we have found, if we want to have good <\/em>Mexican food, we have to make it ourselves.<\/p>\n\n\n\n

Yield:<\/strong> 15-20 Enchiladas \/ 5-7 Servings
Time:<\/strong> 1.5 \u2013 2 hours<\/p>\n\n\n\n

Salsa Verde<\/h3>\n\n\n\n

500g fresh tomatillos \/ 800g canned tomatillos
1 (150-200g) medium onion
4 cloves garlic
Chiles (jalape\u00f1o, serrano, poblano, Anaheim \u2013 depending on taste\/heat\/availability) *see note<\/em><\/span>
10-12 cilantro (coriander) sprigs, finely chopped (optional)
2 Tbsp. oil
1-2 tsp salt<\/p>\n\n\n\n

Enchiladas<\/h3>\n\n\n\n

1 Salsa Verde recipe (above)
15-20 corn (maize) tortillas
250ml sour cream or plain yogurt
1 roast chicken (1.2-1.5kg)
200g shredded cheese (Oaxaca, mozzarella, young Gouda or Edam)
Oil<\/p>\n\n\n\n

Directions<\/h2>\n\n\n\n

Salsa<\/h3>\n\n\n\n

Fresh Tomatillos:<\/strong> peel the paper skin from the tomatillos and rinse. Peel and cut the onion in 6-8 large chunks. Peel the garlic cloves. Cut the chiles in large chunks. Add the vegetables to a sufficiently large pot or skillet and add just enough water to cover. Simmer over medium heat for 10-15 minutes, until everything has softened.<\/p>\n\n\n\n

Canned Tomatillos:<\/strong> as above, but instead of covering with water, simply use the liquid from the canned Tomatillos.<\/p>\n\n\n\n

Add the cooked vegetables and liquid to a blender and blend until smooth. Add 2 Tbsp. oil to the pot\/skillet and increase the heat to medium-high. Pour the blended salsa into the pan and add cilantro (coriander) and salt. Cook for 15 minutes, stirring occasionally. Set aside to cool.<\/p>\n\n\n\n

Enchiladas<\/h3>\n\n\n\n

Heat oven to 175\u00b0C. Coat a casserole dish (~ 25x35cm) with oil\/cooking spray.<\/p>\n\n\n\n

In a skillet over medium heat, add just enough oil to cover by ~5mm. Fry the tortillas for 5-10 seconds per side. They will be very soft, so use care removing them. Remove to a baking sheet or large platter lined with paper towels to absorb excess oil. Add additional paper towels between layers of tortillas.<\/p>\n\n\n\n

Add the sour cream\/yogurt to the salsa and mix thoroughly. Spread 100-150ml of the salsa evenly across the bottom of the casserole dish. Add shredded chicken and a little cheese to the center of each tortilla and roll them tightly (~20-30mm \u00d8). Place the filled and rolled tortilla in the casserole dish, seam side down. Fill and roll the remaining tortillas and place them in the casserole dish in a single layer.<\/p>\n\n\n\n

Pour the remaining salsa over the rolled tortillas and cover with remaining shredded cheese.<\/p>\n\n\n\n

Cover dish with aluminum foil and bake for 15 minutes. Remove the foil and bake another 10 minutes, or until the cheese just starts to brown.<\/p>\n\n\n\n

Let stand for 10 minutes before serving.<\/p>\n\n\n\n

Chef\u2019s Notes<\/h2>\n\n\n\n

* I have intentionally left the quantity and type of chiles open, as everyone has a different threshold for heat. You can use whatever type of chile you like, but aesthetically speaking, it should be a green variety. For a hotter salsa, use hotter\/more chiles, like jalape\u00f1o or serrano. For a milder salsa, use milder\/fewer chiles, like poblano or Anaheim. Removing seeds from the chiles also decreases the heat. 2-4 jalape\u00f1o\/serrano or 1-2 poblano\/Anaheim is my recommendation.<\/p>\n\n\n\n

Though not traditional, the enchiladas could be made vegetarian by substituting beans and rice for the chicken: Drain one 400g can of cannellini or navy beans and mix with 1.5 cups of cooked white rice (~1\/2 cup uncooked). Season with onion, garlic, cumin and salt. <\/p>\n","protected":false},"excerpt":{"rendered":"

Traditional chicken enchiladas covered with a creamy salsa verde.<\/p>\n","protected":false},"author":1,"featured_media":541,"parent":73,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-682","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/682","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/comments?post=682"}],"version-history":[{"count":6,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/682\/revisions"}],"predecessor-version":[{"id":688,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/682\/revisions\/688"}],"up":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/73"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/media\/541"}],"wp:attachment":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/media?parent=682"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}