TOMATILLO CREAM SAUCE 3/4 pound tomatillos, husked and rinsed
1 tablespoon vegetable oil
1 tablespoon minced shallot
2 thyme sprigs
3/4 teaspoon kosher salt
1/2 teaspoon pepper
1/4 cup dry white wine
1 pt. heavy whipping cream
1/4 teaspoon sugar
ENCHILADAS Vegetable oil
8 white corn tortillas (7 in.)
2 cups thinly sliced cooked chicken breasts
8 ounces queso fresco
4 ounces Oaxaca cheese , pulled into shreds
GARNISHES
Instructions
GARNISHES 1/2 cup crumbled queso fresco
2 tablespoons chopped cilantro
1/4 red onion, thinly sliced
1/4 cup crema, thinned with a little milk, if
needed, so it's pourable
8 ounces chorizo or longaniza, removed from
casings, crumbled, and cooked; optional
Pico de gallo
Step 1
Make sauce- Preheat broiler with rack on rung
closest to heat. Set tomatillos on a foil-lined
rimmed baking sheet. Broil, turning once, until
blackened, 10 minutes. Purée in a blender. Measure
3/4 cup and set aside. Set oven to 350°.
Step 2
Heat oil in a medium saucepan over medium heat,
then add shallot and cook until translucent, 2 to
3 minutes. Add thyme, salt, and pepper and cook
until shallot starts to brown, 1 minute.
Immediately add wine and reduce until almost gone,
2 minutes. Stir in cream, tomatillo purée, and
sugar. Cook over medium-high heat, stirring often,
about 5 minutes, then reduce heat and simmer until
sauce thickly coats a metal spoon, 3 to 5 more
minutes. Set aside.
Step 3
Make enchiladas- Heat 2 large frying pans over
medium-high heat. In first pan, pour 1/4 in. oil
and heat until shimmering. Working with 1 tortilla
at a time, cook in dry pan, turning once, until
softened, 10 to 20 seconds, then in oil, turning
once, until puffy and softened but not crisp,
Step 4
Lay tortillas flat on a work surface. Arrange
chicken and queso fresco down the centers. Roll
closed and set, seams down, in a 9- by 13-in.
baking dish (with no sauce on the bottom). Pour
sauce over enchiladas; top with Oaxaca cheese.
Step 5
Bake until cheese melts and sauce is bubbling, 20
minutes.
Step 6
Garnish with queso fresco, cilantro, onion, and a
drizzle of crema (from a squeeze bottle, if you
have one). Add chorizo if you like and serve with
salsa.
Originally Submitted
8/29/2020
0 Out of 5 from
0 reviews
You can add this Enchiladas Suizas recipe to your own private DesktopCookbook.