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1
Start by adding the tomatillos, garlic, peppers, and chilies to a roasting pan.
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2
Drizzle with the olive oil.
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3
Place in a preheated 425 degrees F oven for 40 minutes.
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4
Remove and immediately place the poblano peppers in a sealed plastic bag to let steam, making it easier for the skin to be removed.
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5
During this time, add the chicken to a pot of water and bring to a simmer.
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6
Cook for about 25-30 minutes, until the chicken is cooked through.
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7
Pull the chicken apart with a couple of forks.
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8
Season with a bit of salt and pepper, and set aside.
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9
If you are using the potato, add to a pot of cold water, bring to a boil, and let cook for about 25 minutes, or until cooked through.
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10
Drain and set aside.
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11
Add the roasted items to a food processor, removing the skins from the garlic prior to doing so.
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12
Toss in the cilantro.
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13
Revisit those poblano peppers, and remove the skin from the peppers.
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14
Remove the stem, slice open and remove all of the seeds.
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15
Add the poblanos to the food processor as well.
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Pulse until you have a fine sauce.
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17
Taste, and season with any salt.
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18
Add about 1 cup of this sauce to the bottom of your baking dish.
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19
This sauce can actually be used as a salsa as well, so reserve some if you desire.
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20
Its good.
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21
Its really good.
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22
Add the Mexican crema to the rest of the salsa verde, and give a good mix.
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23
This is now your creamy salsa verde that will be used on top of your enchiladas before baking.
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24
Lightly brush cooking oil on each corn tortilla, and stack them up.
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25
I used about 10 tortillas.
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26
Once they are stacked, place them in the microwave for about 45 seconds, until they are warmed through and pliable.
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27
Take a tortilla and add some potato and shredded chicken, then roll, and place seam side down onto the salsa verde in the baking dish.
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28
Repeat with remaining tortillas.
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29
Pour over the creamy salsa verde, top with the shredded cheese, then place the Swiss cheese slices to cover.
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30
Bake in a 350 degrees F oven, uncovered for about 20 minutes, or until the cheese is golden and melted through.
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31
Serve with Mexican or Puerto Rican rice and refried beans.
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32
These enchiladas suizas have comfort food written all over them.
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33
I add a bit more of the reserved salsa verde on top as well.
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34
Super cheesy with just that great, subtle Swiss cheese flavor, and then the creamy salsa verde is just over the top in flavor.
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35
Tender, and delicious, it is a perfect dish any day of the week and great for leftovers, and who doesnt love that during a busy work week, right?
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36
Hope you enjoy!
