Enchiladas Suizas

Ingredients

• 2 cups salsa verde
• ¼ cup packed cilantro ((optional))
• 1 tablespoon vegetable oil, (plus more if frying)
• ¾ cup Mexican crema, (plus more if you want it extra creamy)
• 2 ½ cups cooked shredded chicken
• Kosher salt, (to taste)
• 12 corn tortillas
• 3 cups shredded Chihuahua cheese
• Sliced onions, (for topping)

Steps

1. 1

   Preheat oven to 375°F. Blend the salsa verde and cilantro (if using) in a large blender until smooth.

2. 2

   Heat the oil in a medium saucepan over medium heat. Add the salsa verde and cook for 1 minute, stirring occasionally. Remove it from the heat and stir in the Mexican crema. For an extra creamy sauce, add in ¼ - ½ cup extra Mexican crema.

3. 3

   In a large bowl, mix together the shredded chicken and ½ cup of the green cream sauce until fully coated. Taste and season with salt if necessary.

4. 4

   If warming the tortillas in the microwave: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping them halfway through until all of them are warm and pliable.If frying the tortillas: Heat about 2-3 tablespoons of oil in a small skillet over medium-high heat. When hot, lightly fry each tortilla for 10 seconds, flipping halfway through until softened. Transfer the tortillas to a paper towel lined plate to drain off any excess oil.

5. 5

   Pour ¼ cup of the green cream sauce into a 9x13-inch baking dish. Spread it all over the bottom to coat.

6. 6

   Assemble the enchiladas by filling the tortillas with the shredded chicken mixture and 1 ½ cups of shredded cheese. Place the enchiladas seam-side down in the prepared baking dish, then pour the remaining green cream sauce on top. Sprinkle with the remaining shredded cheese.

7. 7

   Bake for 15-20 minutes until the cheese is melted and bubbly. Garnish with sliced onions and serve immediately.