Recreating Marcela Valladolid’s Enchiladas Suizas with a Few Minor Tweeks!

Chicken Enchiladas, is there anything better? Not to me. Enchiladas are one of my favorite meals. Tonight my Mom and I teamed up to recreate Enchiladas Suizas by Marcela Valladolid. We made some minor tweaks, like adding a Roasted Pablano Pepper into the mix, using mozzeralla instead of mexican cheese, and utilizing sour cream where it called for mexican crema.

There was a lot of prep involved in this dish so we got started early.

 First I had to peel the Tomatillos to get them ready for the dish.Next the Poblano Peppers were drizzled with oil and sprinkled with salt-n-pepper and then put in the Oven to Broil.

 The peeled tomatillas then go into a pot to boil along with several garlic cloves and a serrano pepper.  We went through the wine selection next, trying to find the perfect addition to cook the chicken with and this White Riesling seemed like the perfect choice! So in another pot, went the chicken breasts, cilantro, thyme, bay leaf, garlic, the wine of course, and filled the rest with water till the chicken was covered.

When the Poblano Peppers where finished, they went into a paper bag to cool off.

After they cooled, we peeled the outer skin off and removed the seeds. Then set them aside.

Checking on the tomatillos in the pot, we saw that they were done – by the deep olive green color that they’ve turned. We then drained the pot and pot the ingredients aside, turning to the chicken.

The chicken was finished by this point and we needed to get it shredded for use in the enchiladas.


With everything else set aside, we turned to the corn tortillas. The corn tortillas were fried up briefly for about ten seconds per side.

To make the sauce, we blended up the tomatillos, cilantro, onion, serrano pepper (deseeded), and garlic.

Then set it aside, to work on the rest of the prep.

Heavy whipping cream and sour cream were blended together to make a second sauce, and set aside. Mozzarella cheese was shredded for the topping.

Next it was time to put the enchiladas together (Finally!)

We poured half of the green sauce into the bottom of a 13×9 inch pan. Then rolled chicken up into the tortillas, and placed them in the pan. The top was then covered with the rest of the green sauce and then topped with the cream sauce and cheese. Before going into the oven for 30 minutes at 350 degrees.

Once it comes out of the oven – it’s time to eat!



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