Enchiladas Suizas (Swiss Enchiladas)

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subheading: GATHER YOUR INGREDIENTS:

subheading: Chicken:

1 pound boneless, skinless chicken breasts, trimmed and cut lengthwise into thirds

2 garlic cloves peeled

2 bay leaves

¾ teaspoon table salt

¼ teaspoon black peppercorns

subheading: Sauce:

3 serrano chiles stemmed

1 white onion peeled

1 pound tomatillos husks and stems removed, rinsed well

2 garlic cloves peeled

⅔ cup coarsely chopped fresh cilantro sprigs

¾ teaspoon sugar

½ teaspoon table salt

½ cup Mexican crema

subheading: Enchiladas:

⅓ cup vegetable oil for frying

8 (6-inch) corn tortillas

½ teaspoon dried Mexican oregano

4 ounces Monterey Jack cheese shredded (1 cup)

Fresh cilantro leaves

Thinly sliced radishes

Crumbled cotija cheese (optional)

View Nutritional Information

subheading: KEY EQUIPMENT:

The Best Saucepans

10-Inch Cast-Iron Skillets

The Best Rimmed Baking Sheets

subheading: BEFORE YOU BEGIN:

If you prefer milder heat, halve and seed all the serranos; for more heat, leave the serranos whole. We like the vibrant flavor of fresh tomatillos. If they are unavailable, substitute one 26-ounce can of tomatillos and drain before blending. If you cannot find Mexican crema, substitute ½ cup of heavy cream plus a pinch of salt. If desired, the enchiladas can be served directly from the skillet; pass extra sauce and garnishes separately. These enchiladas are rich and best served with rice, beans, and a salad. If you prefer milder heat, halve and seed all the serranos; for more heat, leave the serranos whole. We like the vibrant flavor of fresh tomatillos. If they are unavailable, substitute one 26-ounce can of tomatillos and drain before blending. If you cannot find Mexican crema, substitute ½ cup of heavy cream plus a pinch of salt. If desired, the enchiladas can be served directly from the skillet; pass extra sauce and garnishes separately. These enchiladas are rich and best served with rice, beans, and a salad.

Directions at americastestkitchen.com

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