Introduction
What to expect
Rolled tortillas stuffed with chicken and smothered in tangy tomatillo cream sauce.
The story
Behind the recipe
Enchiladas originated in Mexico, where the tradition of rolling tortillas around fillings dates back thousands of years. Indigenous peoples in the Valley of Mexico folded or rolled corn tortillas around small fish. Records from the time of the Spanish conquest describe meals served in corn tortillas. The Nahuatl language refers to enchiladas as chīllapītzalli. By the 19th century they appeared in early Mexican cookbooks, marking their cultural importance. Enchiladas suizas, covered in a creamy tomatillo and cheese sauce, reflect the influence of Swiss immigrants' dairy-rich cooking in Mexico City.
Method
Instructions
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1
1. Husk and rinse the tomatillos, then place them in a pot with the chiles and garlic and add enough water to cover. Bring to a boil and cook until the tomatillos have softened and turned a dull olive-green, about 8–10 minutes. Drain.
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2. Transfer the cooked tomatillos, chiles, and garlic to a blender; add the cilantro, broth, and half the crema. Blend until the sauce is completely smooth and silky, with a pale green color and a bright, tangy aroma.
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3. Meanwhile, warm the tortillas one at a time in a thin film of oil over medium heat until supple and lightly blistered, about 20 seconds per side. Stack and cover to keep warm.
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4. Spoon shredded chicken down the center of each warm tortilla and roll tightly. Arrange the rolls seam-side down in a baking dish.
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5. Pour the green sauce evenly over the enchiladas, making sure each roll is covered. Drizzle the remaining crema over the top and sprinkle with cheese.
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6. Bake at 180°C until the sauce is bubbling around the edges and the cheese is lightly browned and melted, about 25 minutes.
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7. Garnish with fresh cilantro and serve warm with rice and beans.
Adaptations