Enchiladas suizas
Agropur’s mozzarella offers exceptional flavor and has been consistently honored in some of the world’s most prestigious cheese competitions. This recipe, a favorite in Mexico, combines mozzarella’s appealing stretch with a host of bold flavors in creating a creamy and delicious entrée.
PREP TIME
25 minutes active; 25 minutes inactive
RECIPE INFO
Makes 8 enchiladas
INGREDIENTS
- 1 medium onion, halved
- 2 Tbsp vegetable oil, halved
- 1/2 tsp cumin seeds, halved
- 2 lbs cooked, shredded chicken
- 2 serrano peppers
- 2 garlic cloves
- 1/4 cup chicken broth
- 1 can of tomatillos (11 oz)
- 1/8 cup Mexican cream
- 1/4 cup heavy cream
- 2 Tbsp finely chopped cilantro
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 8 corn tortillas
- 1 cup shredded mozzarella
- Cilantro for garnish
DIRECTIONS
Slice ½ an onion and sauté in ½ Tbsp vegetable oil for about 4 minutes or until softened. Add ¼ tsp cumin seeds. Cook until fragrant, about 1 minute. Add shredded chicken to combine, then set aside. Heat ¼ tsp cumin seeds in ½ Tbsp oil in a pot until fragrant, about 1 minute. Roughly dice peppers, garlic cloves, and remaining onion. Add these to the pot and chicken broth, tomatillos, black pepper, and salt. Bring to a simmer and let cook until onions are softened and tomatillos begin to break down, about 10 minutes. Let cool slightly, then blend until uniform. Mix in Mexican cream, heavy cream, and chopped cilantro to the tomatillo mixture. Set aside. Fry corn tortillas in 1 Tbsp of oil for about 15 seconds on each side, enough to soften. Fill each tortilla with chicken, roll, then place in a 7 x 11” pan seam-side down. Pour the tomatillo mixture completely over the enchiladas, then cover with mozzarella. Bake at 350F until the cheese turns golden brown, 20-25 minutes. Serve with cilantro and enjoy!