Enchiladas Suizas

Ingredients

• 12 pieces corn tortillas
• 2 cups cooked chicken, shredded
• 1 pound tomatillos, husked and quartered
• 1 medium onion, chopped
• 1 cup fresh cilantro, chopped
• 1 medium jalapeño, seeded and chopped
• 2 tablespoons lime juice
• 2 cups cheese, shredded (Swiss or Monterey Jack)
• 1 cup sour cream
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

3. 3

   Add the quartered tomatillos and chopped jalapeño to the saucepan. Cook for another 10 minutes, stirring occasionally, until the tomatillos are soft.

4. 4

   Remove the saucepan from heat and let the mixture cool slightly. Then, transfer it to a blender. Add lime juice, cilantro, salt, and pepper. Blend until smooth to create the tomatillo sauce.

5. 5

   In a large bowl, combine the shredded chicken with 1 cup of the tomatillo sauce and mix well.

6. 6

   In a separate skillet, heat the remaining tablespoon of olive oil over medium heat. Lightly fry each corn tortilla for about 30 seconds on each side until pliable, then set aside.

7. 7

   To assemble the enchiladas, take a tortilla, fill it with about 1/4 cup of the chicken mixture, and roll it up tightly. Place the rolled tortilla seam-side down in a greased 9x13 inch baking dish. Repeat this process with the remaining tortillas.

8. 8

   Once all enchiladas are in the baking dish, pour the remaining tomatillo sauce over the top and sprinkle with the shredded cheese.

9. 9

   Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

10. 10

    After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

11. 11

    Remove from the oven and let cool for 5 minutes. Serve hot, topped with sour cream and additional cilantro if desired.