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Enchiladas Suizas or Chicken Enchiladas

A bright, creamy tomatillo-chile sauce that finishes with crema for classic enchiladas suizas.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 pound tomatillos 454 grams, husks removed, cored
  • 1–2 serrano chiles destemmed
  • 1/2 medium white onion peeled, coarsely chopped, root end removed
  • 3 cloves garlic peeled
  • 3/4 bunch cilantro
  • chicken broth as needed for thinning sauce
  • 1 tablespoon vegetable oil 15 ml
  • 1 cup crema Mexicana 237 ml
  • Kosher salt to taste

Instructions

  • Place the tomatillos, serrano chiles, coarsely chopped onion, and peeled garlic in a saucepan and cover with water; bring to a boil.
  • Reduce heat to a simmer and cook until the tomatillos change color and soften but do not burst, about 5–8 minutes.
  • Use a slotted spoon to transfer the cooked vegetables to a blender; reserve some cooking liquid if needed.
  • Blend the vegetables until smooth, adding chicken broth or some of the reserved cooking water as needed to reach a medium sauce consistency, then add the cilantro and pulse a few seconds more.
  • Heat 1 tablespoon vegetable oil in a saucepan over medium heat.
  • Pour the blended sauce into the hot oil and cook a few minutes until warmed through and slightly thickened, stirring occasionally.
  • Reduce heat to a bare simmer and stir in the crema Mexicana; heat through without boiling.
  • Remove from heat, season with kosher salt to taste, then cover and keep warm until ready to use for enchiladas.

Equipment

  • Saucepan
  • Slotted Spoon
  • Blender
  • Measuring Spoons
  • Measuring cup

Notes

  • Keep some cooking liquid to adjust sauce consistency.
  • Do not let the sauce boil after adding crema.
  • Adjust serrano chiles to taste for heat.