Hi Guys,

In honor of National Hispanic Heritage Month, I am making enchiladas suizas with chicken. This dish is super tasty and creamy. Best of all, this dish is budget friendly and can feed a ton of people. Bring this dish to your next party and your guest will thank you! If you’re not sure what enchiladas suizas is, it is a variation of green salsa and crema, topped with a ton of cheese! This recipe is pretty much made to your taste. You can add more or less chili peppers depending on your spice level.

I hope you give this recipe a try. I guarantee your family will love it. Please don’t forget to give this video a like, as it will help me distribute this video throughout YouTube. I appreciate your guys support!

Ingredients:

• Corn tortillas
• Oaxaca Cheese
• Cotija Cheese
• Queso Fresco
• 1lb of tomatillos – peeled, washed and stems off
• 3 serrano peppers
• 3 big jalapenos
• A handful of cilantro
• 1 Yellow onion
• 8 cloves of garlic
• 1 bay leaf
• 5 bone -in w/skin- chicken thighs
• Salt & Pepper
• Seasoned Salt
• Garlic Powder
• Chicken Bouillon powder
• 8 oz Mexican crema (Add more if you want more creaminess. You can use sour cream if you can’t find crema.)

Directions:

1. Fill a pot with water and add your chicken, 1/2 an onion, 4 garlic cloves, bay leaf, salt and pepper.
2. Bring water to a boil, cover, reduce heat and simmer until chicken is tender and cooked through. Set chicken aside and discard onion, bay leaf and garlic.
3. Using the same broth, add your tomatillos, serrano pepper, jalapenos, 1/2 an onion and 4 garlic cloves. Cook on high heat until the tomatillos are fork tender.
4. For the sauce: When the tomatillos are fork tender, transfer tomatillos, garlic, onion, serrano peppers, jalapenos and enough broth to cover the ingredients. Before adding the peppers and jalapenos, make sure to cut them up and discard the stems.
5. Add cilantro and crema to the blender and blend until you get smooth sauce. You may want to add more broth if you want your sauce with more liquid vs. creamy. Season your sauce with chicken bouillon powder if needed.
6. Shred your chicken, discard the bones and skin. You can dry out the skin and fry it as a delicious snack!.
7. Season your chicken with seasoned salt, garlic powder, pepper, and a little bit of cotija cheese- to your liking.
8. Heat oil in a sauce pan and add your sauce. Cook until warmed through.
9. In another pan, add oil and flash fry your tortillas -about 5 seconds per side. Drain tortilla on a plate lined with paper towel.
10. Preheat oven at 350 degrees F.
11. In a baking dish, generously spoon sauce so the bottom is covered with sauce.
12. For the remainder of the sauce, soak your tortilla in the sauce. Place tortilla in the baking dish and fill it with chicken and shredded queso fresco (to your liking). Roll up your tortilla and place seam side down.
13. Repeat step #12 until done.
14. Pour the remaining sauce on top of your enchiladas (to your liking) and top with as much shredded Oaxaca cheese.
15. Bake uncovered until the cheese has melted and turns golden brown.
16. Allow enchiladas to sit for 10 minutes before serving.
17. Enjoy and tag me on social media if you recreate this dish.

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