Chicken Enchiladas Suizas

© Katherine Stetson
  • 1 1⁄2 pounds tomatillos, husks removed
  • 2 serrano chiles
  • 2 poblano chiles
  • 1 cup chopped cilantro
  • 1 cup Mexican Crema (or sour cream)
  • 1⁄2 teaspoon cumin seeds, toasted
  • 4 cloves garlic, roughly chopped
  • Sea salt and freshly ground black pepper, to taste
  • 1 cup peanut oil
  • 3 cups cooked and shredded chicken
  • 1 cup shredded Aged Oaxaca cheese (or Monterey Jack)
  • ¾ cup shredded Monterey Jack cheese
  • 8  corn tortillas
  • Sliced scallions, chopped cilantro and extra crema, as garnish

Arrange an oven rack 4″ from the broiler and heat broiler to high. Place tomatillos and chiles on a foil-lined baking sheet and broil, turning as needed, until blackened all over, about 10 minutes. Let cool for about 10 minutes, and then peel and discard skins. Transfer to a blender along with cilantro, sour cream, cumin, garlic, and 1 cup hot water. Season with salt and pepper, and purée until smooth. Set aside.

Place chicken and ¾ cup cheese in a bowl and toss with 1 cup enchilada sauce.

Heat oil in a 10″ skillet over medium-high heat. Fry tortillas, one at a time, for 10 seconds, turning once, until pliable. Transfer to a foil-lined sheet pan. Divide sauced chicken evenly among tortillas, and roll tortillas tightly around chicken. Pour about 1/2 cup enchilada sauce in the bottom of a 9″ x 13″ baking dish, and place tortilla rolls in dish, seam side down, creating two rows of four. Pour remaining enchilada sauce over rolls, and cover evenly with remaining Oaxaca and Monterey Jack cheeses.

Heat oven to 350°. Bake enchiladas until sauce is bubbling and cheese is melted on top, about 25 minutes. Remove from oven, and scatter garnishes over the top. Serve any remaining sauce on the side.

Mint Salsa

© Katherine Stetson
  • 1 cup packed fresh mint leaves, chopped
  • 4 scallions, coarsely chopped
  • 1 small jalapeno pepper, seeds removed and chopped
  • 1 large garlic clove, finely mined
  • 1/4 cup fresh lime juice
  • 1 tablespoon olive oil
  • 2 teaspoons brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground pepper

Combine all ingredients in a medium bowl and stir gently.  Cover and refrigerate.

Olive Salsa

© Katherine Stetson

A fabulous addition to any sandwich or when mixed with cream cheese for a schmear.

Makes 2 ½ cups:

  • ½ cup chopped green olives
  • ½ cup chopped black olives
  • ½ cup chopped red onion
  • ¼ cup chopped red Bell pepper
  • ¼ cup chopped pickled jalapeno pepper
  • ¼ cup chopped fresh cilantro
  • ¼ cup fresh lime juice
  • ¼ cup olive oil

Combine all ingredients in a medium bowl and stir gently.  Cover and refrigerate.

Copyright © Katherine Stetson, all rights reserved.