The Real Deal Authentic Homemade Enchilidas

READY IN: 3hrs
Recipe by Dantana

This is from the Food Network website and is posted as Enchilida Suizas. It does not have the tomatillo sauce that should be on a Suizia so I'm just calling it homemade enchiladas. EVERY review said it took forever to cook, but I timed it and I had it done from start to finish in 3 hours, and that was first time doing it. I do agree these are far and away the best enchilidas I've ever had. If you have some time, these are what you want to make!! The work really pays off!

Top Review by KateL

A Walk on the Wild Side for me, but I loved these! Step 1: the chicken came out moist and delicious. but my favorite way to cook chicken and get some chicken broth is Recipe #369106. Step 2: the most daring part for me: I had 2 jalapeno peppers (couldn't get serrano peppers) and that took the sauce to "2-Alarms", the maximum amount of heat DH and I can tolerate. For the tomatoes, I used the whole tomatoes from 2 28-oz. cans of whole San Marzano tomatoes, reserving the tomato juice for some miscellaneous liquid requirement. The sauce tasted "finished", not canned, yippee! Step 3: here is where I wish I had 3 cups chicken broth from Recipe#369106 for fuller flavor (although there is so much flavor in the sauce as written). I found that 1 hr. 30 minutes of simmering was needed to develop a thick sauce, and I would do the same next time. Step 4: Couldn't find Mexican crema, but Chowhound folks insist that crème fraiche is very similar; I was very happy that I used crème fraiche instead of ubiquitous grocery store sour cream. Step5: made me tremble and procrastinate, but once I used my small sauté pan and made sure that the vegetable oil had reached a very high temperature, this step was a piece of cake. Step 6: well, I forgot to add the sliced onions that had been chilling in the refrigerator, but I was thrilled with my enchilada! Made for Please Review My Recipe tag game.

Ingredients Nutrition


  1. Put the chicken in a medium pot with 3 cups water, the broth, garlic, bay leaves and cilantro; season with salt. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low and gently simmer, turning the chicken as needed, until cooked through, about 30 minutes. Transfer the chicken to a plate to cool. Discard the bay leaves and cilantro and reserve the broth and garlic.
  2. Meanwhile, preheat the broiler. Put the tomatoes and chiles on a foil-lined baking sheet and broil, turning, until charred, about 12 minutes. Wrap in the foil to catch any juices, then cool slightly. Peel the chiles and transfer to a blender with the tomatoes and collected juices. Remove the garlic from the broth, add to the blender and puree until smooth.
  3. Heat 2 tablespoons vegetable oil in a pot over medium heat. Add the diced onion and cook, stirring, until golden, about 3 minutes. Increase the heat to medium high and stir in the tomato-chile puree and 1/2 teaspoon salt. Cook, stirring, until the sauce is thick, about 15 minutes. Stir in 3 cups of the reserved broth and bring to a simmer. Partially cover and cook about 20 minutes. Add 1 teaspoon salt; keep the sauce warm. *note- it took me a lot longer than 20 minutes, more like 40 to thicken this sauce. Cook it until it feels like sauce to you. It can be runny, but should not be thin.
  4. Discard the chicken skin and shred the meat. Toss the chicken with the crema and 1/2 teaspoon salt in a bowl. Soak the sliced onion in a bowl of cold water while you prepare the enchiladas.
  5. Preheat the oven to 375 degrees F. Spread 1 cup of the tomato-chile sauce in a 9-by-13-inch baking dish. Heat 1/2 cup vegetable oil in a skillet over medium-high heat. Fry a tortilla until puffed, about 15 seconds per side, turning with tongs. Quickly spoon 2 tablespoons chicken onto the tortilla, roll it up and put seam-side down in the baking dish. Fry and fill the remaining tortillas, arranging them side by side in the dish.
  6. Pour 2 cups of the tomato-chile sauce over the enchiladas and top with the queso fresco. Bake until warmed through, about 20 minutes. Drain the sliced onion and scatter over the enchiladas. Divide among plates and top with more cilantro, sauce and crema, if desired.

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