Suizas Enchiladas

Ingredients

• 3 cups shredded chicken ((I use rotisserie))
• 3 packed cups (16 oz) shredded Oaxaca cheese, (divided (may sub whole milk block mozzarella))
• 13 quality corn tortillas like La Tortilla Factory or Guerra ((white corn or corn/flour mix is best))
• 2 cups homemade salsa verde (or 1 16 oz. jar store bought, like mild Herdez)
• 1 cup Mexican crema ((may sub heavy cream))
• 1 4 oz. can mild diced green chilies, ( not drained)
• 1/2 cup packed cilantro
• 1 teaspoon chicken bouillon ((powder or crushed cube))
• 1 tsp EACH onion powder, garlic powder, ground cumin
• 1/2 tsp EACH salt, paprika, dried oregano
• Pinch-1/4 tsp cayenne pepper
• Sour cream
• Avocados
• Cilantro
• Jalapeños
• Pickled Red Onions
• Queso Fresco or Cotija

Instructions

1. 1

   Preheat the oven to 350ºF. Lightly grease a 9x13 baking pan with nonstick cooking spray.

2. 2

   Flash-fry tortillas: Add enough canola or vegetable oil to a small skillet to cover the bottom, then heat over medium-high heat. Working with one tortilla at a time, lightly fry for about 10 seconds on each side, just until soft with a few bubbles but not brown or crisp. Transfer the tortillas to a paper towel-lined wire rack to briefly dry, then store them in a plastic bag so they stay pliable until ready to use.

3. 3

   Make Sauce: Place 1 cup salsa verde, Mexican crema, green chiles, cilantro, bouillion, and spices in a blender and blend until smooth. Transfer to a bowl and mix with the remaining salsa verde.

4. 4

   Make Filling: Add chicken to a large bowl. Stir in 1 cup of Sauce and two cups of shredded cheese.

5. 5

   Assemble: Spread 1/3 cup of the Sauce on the bottom of the prepared pan (layer will be very thin). Add the enchilada filling to the center of each tortilla (approx. 1/3 cup), roll them up tightly, and line them in the dish, seam side down. Top the enchiladas evenly with the remaining Sauce, followed by the remaining cheese.

6. 6

   Bake: Cover with foil and bake at 350ºF for 25 minutes, then uncover and bake for an additional 5-10 minutes, or until the cheese melts and the center is hot. Top or serve with desired garnishes.