I have always been a red enchilada sauce fan until this recipe. These are the best chicken enchilada suizas I’ve ever tried and I hope you will try them too. This recipe is pretty easy and quick to put together because we are using a rotisserie chicken which is flavorful and tender juicy. I’m also going to show you how to make the most flavorful tomatillo sauce ever. Come join me and let’s get cooking!
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Chicken Enchiladas Suizas Casserole
Ingredients:
1 rotisserie chicken, I used Sprouts Market for clean ingredients
1 lb. tomatillos, dehusked and rinsed and patted dry
1 anaheim chile, rinsed and dried
1 poblano pepper, rinsed and dried
1 jalapeno pepper, rinsed and dried
1 yellow onion, cut into large chunks
3 – 4 cloves of garlic, paper left on
½ cup of chicken broth
½ of a lime juiced
1 tsp. Dried oregano
¾ tsp. Ground cumin
½ tsp salt or to taste
½ cup of heavy whipping cream, organic
½ lb or more of grated cheddar cheese
½ lb. or more of grated monterey jack cheese
11 – 12 corn tortillas
Avocado oil
Directions:
Preheat oven to broil.
On a foil covered baking sheet, brush some avocado oil to lightly coat the foil. Place the rinsed and dried tomatillos, all the peppers, the chopped onion, and the garlic cloves with the paper still attached, onto the baking sheet. Spread them out as much as possible.
Drizzle a little avocado oil over the onion and work it in with your hands to coat. Place the pan in the oven on the rack one up from the bottom. Keep the oven door ajar so you can easily see what is going on inside. Set the timer for 20 minutes.
Debone and remove all the skin from the rotisserie chicken and either chop it up into small pieces or place all the chicken in a mixing bowl and shred using a hand mixer on low setting.
Once the peppers have cooked 20 minutes check on them and rotate the ingredients if they are getting charred. Test the garlic by squeezing it with a pair of tongs. If the garlic is soft, you can remove it from the pan to cool. If the peppers seem slow to char you can move the pan closer to the heating element by going up a level and watching it closely. You don’t want them to burn. When the tamatillos look charred and have lost some of their liquid and are mushy, they are done. Remove the pan from the oven and place the peppers in a bowl covered with plastic wrap to cool for 10 minutes.
After the peppers have cooled for 10 minutes, peel their skins and remove the seeds using a knife. Place the cleaned peppers in a food processor along with the onions, tomatillos, garlic cloves, lime juice, oregano, cumin, and salt. Pulse until smooth. Scrape down the sides of the food processor as needed. Add the chicken broth to thin out the sauce a little and set aside.
In a small frying pan (about 8 inches) add ½ inch of avocado oil and heat over medium high heat. Once the oil is hot (at least 350 degrees F.) place 2 tortillas into the oil and turn them over to cook for a few seconds. Use tongs to take them out of the pan and onto a foil lined baking sheet. Cook 11 to 12 tortillas this way.
Once the tortillas are cool, fill them with some chicken and then a sprinkle of cheese. Roll the enchiladas as shown in the video. Fill the a 9 x 13 baking sheet with enchiladas and then top with the tomatillo green sauce. Drizzle the heavy whipping cream over the top and finish with a nice layer of grated cheese. Place the casserole in a preheated 400 degree F. oven for 15 – 20 minutes or until everything is hot and bubbly. Enjoy with my refried beans and Spanish rice.
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