Enchiladas Suizas

Ingredients

• Tomatillos

  Raw

  9 medium or 306g

• Onions

  Raw

  ¼ medium or 28g

• Serrano pepper

  Raw

  1 pepper or 6g

• Guerito Peppers

  Embasa

  1 peppers or 5g

• Garlic

  Raw

  2 clove or 6g

• Fresh cilantro

  Coriander leaves, raw

  25g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Crema, Mexicana

  Mexicana, Ole

  8 tbsp or 112g

• Shredded Chicken

  Market Basket

  480g

• Heavy whipping cream

  Fluid

  ½ cup, whipped or 60g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Tortillas

  Ready-to-bake or -fry, corn

  6 tortilla or 144g

• Oaxaca Cheese

  Fud

  4 oz or 113g

Directions

1. Preheat the oven to 350 degrees F.
2. Put the tomatillos, onion and both chiles in a medium heavy saucepan, cover with water and bring to a boil over medium-high heat. Boil until the tomatillos turn an olive-green color, about 10 minutes. Drain and transfer the tomatillos, onions and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and freshly ground black pepper.
3. Mix the Mexican crema and heavy cream together in a small bowl and season with salt. Set aside.
4. Heat 1 tablespoon oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side, using more oil if needed. Transfer to paper towels to drain.
5. Place the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup of the sauce in a 13-by-9-by-2-inch glass baking dish. Arrange the enchiladas in 1 layer, seam-side down, snugly inside the dish. Pour the rest of the sauce over the enchiladas. Drizzle the cream mixture on top and sprinkle the cheese all over.
6. Bake until the cheese is melted and starting to brown in spots, about 30 minutes. Serve immediately.