Enchiladas Suizas

Makes 20 Enchiladas Suizas

Ingredients

6-8 fresh tomatillos, husks removed (or more, if you want more sauce)

1/2 bunch cilantro

1 garlic clove

1/4 of a white onion

1/2 jalapeño or serrano pepper (or more, if you want more spice)

Salt

Pepper

2 chicken breasts, sliced in half (4 pieces altogether)

3-4 cups Oaxaca or mozzarella cheese

Vegetable oil

20 small corn tortillas

1/4 cup sour cream

1/2 cup heavy/whipping cream

Sliced red onion to garnish

1. Preheat the oven to 400F.

2. Boil the tomatillos, garlic and white onion and chicken for about 10 minutes, or until the tomatillos turn into an olive green color. Remove the tomatillos, garlic and white onion, and let the chicken boil more until cooked. Reserve about 1/3 cup of the broth.

3. Shred the chicken using 2 forks or in a stand mixer. Set aside.

4. In a blender, blend the tomatillos, garlic, white onion, cilantro, pepper, broth, salt and pepper. Set aside.

5. On a baking tray, lay out the corn tortillas and drizzle with vegetable oil on both sides. Let it warm up in the oven for about 1 minute. This will make the corn tortillas pliable and easy to roll.

6. Pour a bit of the sauce at the bottom of a large baking dish. Stuff each tortilla with some chicken and cheese, and roll the tortilla. Place the enchiladas seam side down in the baking dish.

7. Pour the rest of the enchilada sauce on top. Make the cream sauce by mixing the heavy cream and sour cream together. Drizzle the cream mixture on top. Lastly, cover the top with the rest of the cheese.

8. Bake for about 25 minutes, or until the cheese melts. Garnish with cilantro and red onion.