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Roasted Green Chile Enchiladas Suizas

• 1 ½# tomatillo, de-husked and cut in half

• 4 chiles, whole

• 2 T. oil

• 1 C. cilantro, chopped

• 1 ¼ C. crema

• 1.5 tsp ground cumin

• 6 cloves garlic

• ¾ C. hot water

• 1 rotisserie chicken, picked clean from the bones, and shredded

• 4 roasted chiles, deseeded and diced

• 12 ounces queso fresco + 4 oz queso fresco for topping

• 2 green onions, chopped

• Corn tortillas

1. In a bowl, toss the tomatillo and chiles with the oil and salt and pepper. Broil in the oven until charred. Let cool. When cool, remove the skin from the peppers, but not the tomatillo.

2. Transfer the roasted tomatillos and chiles to a food processor and mix with the cilantro, crema, cumin, garlic and hot water. Puree until smooth. Set aside.

3. In a bowl, combine the rotisserie chicken, roasted chiles, 12 oz. of queso fresco, and the green onions.

4. Wrap the tortillas in a damp towel and microwave until pliable. Place ¼ of the mixture inside a tortilla and roll it up into a large cigar shape. Place seam side down in a casserole dish. Repeat this process with remaining ingredients.

5. When all of the enchiladas are rolled, pour over the sauce and crumble the remaining 4 ounces of queso fresco and bake in a 425 degree oven for 15-20 minutes. Do not let the enchiladas burn.