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Prep 30 mins
Cook 15 mins
This recipe secured my status as a great "Mexican" cook. Some explanation is needed. This is NOT a Swiss recipe and does not use Swiss cheese. Anything in Mexican cuisine that makes use of cream is often referred to as "Suiza" Try to find Crema Mexican if you can. It's available in most stores as in the queso fresco. Crema Mexican is more like creme fraiche that US heavy cream. This recipe is from The Complete Book of Mexican Kitchen by Elizabeth Lambert Ortiz.
- 6 poblano chiles, canned
- 1 (10 ounce) can tomatillos
- 3 sprigs fresh cilantro
- salt and pepper
- 3 tablespoons lard or 3 tablespoons salad oil
- 24 (4 inch) corn tortillas
- 6 small cooked chicken breasts, shredded
- 1 (3 ounce) package cream cheese
- 1 onion, finely chopped
- 1 cup heavy cream or 1 cup Mexican crema
- 1⁄4 cup queso fresco or 1⁄4 cup parmesan cheese
- Combine the chilis, tomatillos, cilantro and enough liquid from the tomatillos in a blender and liquify.
- Season with salt and pepper.
- Heat the lard or oil in a skillet.
- Dip the tortillas one by one in the puree and fry in the lard/oil until limp.
- Combine the shredded chicken, room temperature cream cheese, and chopped onion.
- Fill with some of the chicken mixture, roll up and place in an oven proof dish.
- Warm the remainder of the sauce and pour over the enchiladas.
- Cover with the heavy cream or Crema Mexicana.
- Sprinkle with the cheese.
- Bake at 350 for 15 to 20 minutes or until hot through.