Spicy, cheesy, and creamy chicken enchiladas
This is another tasty use for the roasted tomatillo salsa we make. These chicken enchiladas have a decent amount of cheese and cream and a nice little kick from the salsa. I use a rotisserie chicken here. It’s easier, and honestly a bit tastier than the boiled chicken that most recipes for chicken enchiladas calls for. I use jack cheese, but feel free to use any similar melting cheese. Awesome.
Chicken Enchiladas Suizas Recipe
3 cups tomatillo salsa
1 rotisserie chicken, shredded or chopped
2 ears of corn, about 3/4 cup
1 cup jack cheese, shredded or diced
1/2 cup creme fraiche or sour cream
10 corn tortillas
1 avocado, sliced for garnish
Preheat oven to 350º. Make the 3 cups of salsa. Shred or chop the chicken.
Heat a heavy bottom pan on medium high heat. Cut the corn kernels from the two ears of corn. Pat dry with a paper towel. Add to the pan in a single layer. Let sit undisturbed for a few minutes. Stir and let sit for a few minutes more until slightly charred here and there. Remove from pan. Reduce the heat to medium and add the chicken, 1 cup of salsa, and about 3/4 of the toasted corn. Heat for about 2 minutes. Remove to a bowl and add 1/2 cup of the cheese and stir. Set aside.
Add remaining salsa to the pan and heat till warm. Spoon a small amount of warmed salsa into the baking dish you’re making the enchiladas in. One at a time, dip the tortillas in the warmed salsa, place in the baking dish, fill with a few spoonfulls of chicken filling and roll tortillas, and place in the dish seam side down. Continue until you’ve filled the dish. Cover with remaining salsa. Bake, uncovered in the preheated oven for 20-25 minute or until the cheese is melted.
Remove from the oven. Top with slices of avocado and remaining toasted kernels of corn. Whip the creme with a fork and drizzle over the enchiladas.