Weekly Winner: Oooey Gooey Cheesy Mexican Goodness

I know, I know… it has been more than a week since my last post.  But honestly, once you declare something “The Best Thing You’ve Ever Made”, it’s kind of hard to know where to go from there.

Thankfully, the most recent issue of Saveur Magazine arrived about that time and was dedicated to Mexican cuisine.  It just so happens that  I have a Mexican food-obsessed husband, so I practically tore out every recipe in the issue.  This recipe for Enchiladas Suizas was the first one I tried.  It was fabulous.  Relatively easy and straightforward.  The only changes I made were with the chiles.  I got the poblanos from our Green City Market and well, let’s just say they are not your average run-of-the-mill grocery store chiles.  Luckily I tried them long before adding them to the recipe and wound up only adding about a third of the amount.  I also halved the serranos just to be sure.  The sauce had a great zing to it and a nice heat level without blowing our heads off.  The recipe here is as it was written.  If you’re brave — follow it to the letter.

Also, a brief note on the pictures.  The first one came from the magazine.  It is much prettier and gives you a better idea of what the dish should look like.  The second is the reality shot of my enchiladas right out of the oven.  Just as tasty — not as pretty.


Serves  4–6


1 ½ lb. tomatillos, husks removed, rinsed

2 serrano chiles, stemmed
1 cup roughly chopped cilantro
1 cup sour cream
½ tsp. cumin seeds, toasted
4 cloves garlic, roughly chopped
2 poblano chiles, roasted, peeled, seeded, and roughly chopped
Kosher salt and freshly ground black pepper, to taste
1 cup canola oil
8 6″ corn tortillas
3 cups cooked shredded chicken
1 ½ cups shredded queso Oaxaca or mozzarella


1. Arrange an oven rack 4″ from the broiler and heat broiler to high. Place tomatillos and serranos on a foil-lined baking sheet and broil, turning as needed, until blackened all over, about 10 minutes. Let cool for about 10 minutes, and then peel and discard skins. Transfer to a blender along with cilantro, sour cream, cumin, garlic, poblanos, and 1 cup boiling water; season with salt and pepper, and purée until smooth. Set enchilada sauce aside.

2. Heat oil in a 12″ skillet over medium-high heat. Working in batches, grasp tortillas with tongs and fry in oil until pliable, about 1 minute. Transfer tortillas to a work surface. Place chicken in a bowl and toss with 1 cup enchilada sauce until evenly coated. Divide sauced chicken evenly among tortillas, and roll tortillas tightly around chicken. Pour about 1 cup enchilada sauce in the bottom of a 9″ x 13″ baking dish, and place tortilla rolls in dish, seam side down, creating one row down the center of the dish. Pour remaining enchilada sauce over rolls, and cover evenly with cheese.

3. Heat oven to 375°. Bake enchiladas until sauce is bubbling and cheese is melted on top, 25 minutes. Remove from oven, and let cool for 10 minutes. Serve with plenty of sauce.

2 Comments (+add yours?)

  1. Phil Steele
    Aug 30, 2012 @ 13:11:37

    Damn you’re making me hungry!


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