Description
Corn tortillas are filled with shredded chicken and baked in a creamy green tomatillo sauce. The ‘suizas’ sauce is Spanish for ‘Swiss,’ a nod to its creaminess.
Ingredients
- 1 pound fresh tomatillos, husks removed
- 1 large slice of onion
- 4 green serrano chiles, or to taste
- 1 clove garlic
- ½ cup water
- 1 cup heavy cream
- ½ cup shredded Chihuahua cheese
- 1 teaspoon chicken bouillon granules, or to taste
- 1 tablespoon vegetable oil, or as needed
- 12 corn tortillas
- 1 cooked chicken breast, shredded
- 1 cup shredded Chihuahua cheese
Instructions
- Line a griddle or large frying pan with aluminum foil. Heat over medium-high heat. Add tomatillos
- onion
- chiles
- and garlic. Grill until charred
- 7 to 10 minutes
- turning occasionally to cook evenly. Allow vegetables to cool slightly.
- Transfer grilled vegetables to a blender with water
- cream and 1/2 cup Chihuahua cheese; blend until smooth. Season with chicken bouillon granules; add additional water to thin sauce
- if necessary
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a small drizzle of oil in a frying pan over medium-high heat. Fry tortillas in hot oil for a few seconds
- one by one
- until soft but not crispy. Add more oil as needed. Place cooked tortillas on a baking sheet lined with paper towels to absorb excess oil.
- Pour 1/3 the sauce into a 9×13-inch glass baking dish. Fill tortillas with equal amounts of shredded chicken
- roll up
- and arrange in a single layer over the sauce. Pour remaining sauce on top and cover with remaining 1 cup mild Cheddar cheese.
- Bake in the preheated oven until melted
- about 25 minutes.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 4