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Creamy Enchiladas Suizas Recipe Easy Homemade with Green Tomatillo Sauce

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A comforting and lively enchilada recipe featuring a creamy cheese sauce and vibrant green tomatillo salsa, perfect for weeknights or gatherings.

Ingredients

Scale
  • 12 fresh tomatillos, husked and rinsed
  • 2 jalapeños, stemmed and seeded (add seeds for spicier)
  • 1 small white onion, quartered
  • 3 garlic cloves, peeled
  • 1/2 cup fresh cilantro leaves, packed
  • 1 teaspoon ground cumin
  • 1 teaspoon salt (adjust to taste)
  • 1/2 cup water or vegetable broth
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
  • 2 cups whole milk, warmed (or dairy-free milk)
  • 1 cup Mexican crema or sour cream
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1/2 cup crumbled queso fresco
  • Salt and pepper to taste
  • 12 corn tortillas, warmed
  • 2 cups cooked, shredded chicken breast (optional; can use sautéed mushrooms for vegetarian)
  • 1/2 cup chopped white onion
  • 1/4 cup chopped fresh cilantro for garnish

Instructions

  1. Prepare the Green Tomatillo Sauce: Roast tomatillos, jalapeños, onion, and garlic in a dry skillet over medium-high heat for 7-10 minutes until softened and charred. Let cool slightly.
  2. Blend the Sauce: Transfer roasted vegetables to a blender. Add cilantro, cumin, salt, and water or broth. Blend until smooth but still vibrant and slightly chunky. Adjust seasoning and set aside.
  3. Make the Creamy Cheese Sauce: Melt butter in a medium saucepan over medium heat. Whisk in flour and cook 1-2 minutes to form a roux. Slowly whisk in warm milk, stirring constantly until thickened, about 5 minutes.
  4. Add Cream and Cheese: Remove from heat. Stir in Mexican crema or sour cream, then fold in Monterey Jack cheese and queso fresco until melted and smooth. Season with salt and pepper. Add milk if sauce is too thick.
  5. Prepare the Filling: Sauté chopped onion in a skillet until translucent. Add shredded chicken or mushrooms, heat through, and season lightly with salt and pepper.
  6. Warm Tortillas: Warm tortillas on a dry skillet or microwave wrapped in a damp towel until pliable.
  7. Assemble Enchiladas: Preheat oven to 375°F (190°C). Spread a thin layer of green tomatillo sauce on the bottom of a baking dish. Dip each tortilla in the sauce, fill with chicken filling, roll up, and place seam-side down in the dish. Repeat until full.
  8. Top and Bake: Pour creamy cheese sauce evenly over enchiladas. Sprinkle extra cheese if desired. Bake uncovered for 20-25 minutes until bubbly and golden around edges.
  9. Garnish and Serve: Let rest 5 minutes after baking. Sprinkle with fresh cilantro and serve with lime wedges.

Notes

Roast tomatillos for deeper flavor and slight smokiness. Warm milk before adding to roux to prevent lumps. Warm tortillas properly to avoid cracking. Sauce can be made 2 days ahead and stored in fridge. Leftovers keep well refrigerated for 3 days or frozen for up to 2 months. Reheat gently in oven to maintain creaminess.

Nutrition

Keywords: enchiladas suizas, creamy enchiladas, green tomatillo sauce, Mexican recipe, easy enchiladas, homemade enchiladas, comfort food

Find it online: https://tomyumy.com/creamy-enchiladas-suizas-recipe-easy-homemade-with-green-tomatillo-sauce/