Enchiladas Suizas
Yield:
Serves 4
Ingredients
TOMATILLO CREAM SAUCE
3/4 pound
tomatillos, husked and rinsed
1 tablespoon
vegetable oil
1 tablespoon
minced shallot
2
thyme sprigs
3/4 teaspoon
kosher salt
1/2 teaspoon
pepper
1/4 cup
dry white wine
1
pt. heavy whipping cream
1/4 teaspoon
sugar
ENCHILADAS
Vegetable oil
8
white corn tortillas (7 in.)
2 cups
thinly sliced cooked chicken breasts
8 ounces
queso fresco*, crumbled
4 ounces
Oaxaca cheese*, pulled into shreds
GARNISHES
1/2 cup
crumbled queso fresco*
2 tablespoons
chopped cilantro
1/4
red onion, thinly sliced
1/4 cup
crema*, thinned with a little milk, if needed, so it's pourable
8 ounces
chorizo or longaniza, removed from casings, crumbled, and cooked; optional
Pico de gallo
Preparation
1.
Make sauce: Preheat broiler with rack on rung closest to heat. Set
tomatillos on a foil-lined rimmed baking sheet. Broil, turning once,
until blackened, 10 minutes. Purée in a blender. Measure 3/4 cup and set
aside. Set oven to 350°.
2. Heat oil in a medium saucepan over medium heat, then add shallot and cook until translucent, 2 to 3 minutes. Add thyme, salt, and pepper and cook until shallot starts to brown, 1 minute. Immediately add wine and reduce until almost gone, 2 minutes. Stir in cream, tomatillo purée, and sugar. Cook over medium-high heat, stirring often, about 5 minutes, then reduce heat and simmer until sauce thickly coats a metal spoon, 3 to 5 more minutes. Set aside.
3. Make enchiladas: Heat 2 large frying pans over medium-high heat. In first pan, pour 1/4 in. oil and heat until shimmering. Working with 1 tortilla at a time, cook in dry pan, turning once, until softened, 10 to 20 seconds, then in oil, turning once, until puffy and softened but not crisp, 10 to 15 seconds. Arrange in a single layer on paper towels.
4. Lay tortillas flat on a work surface. Arrange chicken and queso fresco down the centers. Roll closed and set, seams down, in a 9- by 13-in. baking dish (with no sauce on the bottom). Pour sauce over enchiladas; top with Oaxaca cheese.
5. Bake until cheese melts and sauce is bubbling, 20 minutes.
6. Garnish with queso fresco, cilantro, onion, and a drizzle of crema (from a squeeze bottle, if you have one). Add chorizo if you like and serve with salsa.
*Find at Latino markets.
2. Heat oil in a medium saucepan over medium heat, then add shallot and cook until translucent, 2 to 3 minutes. Add thyme, salt, and pepper and cook until shallot starts to brown, 1 minute. Immediately add wine and reduce until almost gone, 2 minutes. Stir in cream, tomatillo purée, and sugar. Cook over medium-high heat, stirring often, about 5 minutes, then reduce heat and simmer until sauce thickly coats a metal spoon, 3 to 5 more minutes. Set aside.
3. Make enchiladas: Heat 2 large frying pans over medium-high heat. In first pan, pour 1/4 in. oil and heat until shimmering. Working with 1 tortilla at a time, cook in dry pan, turning once, until softened, 10 to 20 seconds, then in oil, turning once, until puffy and softened but not crisp, 10 to 15 seconds. Arrange in a single layer on paper towels.
4. Lay tortillas flat on a work surface. Arrange chicken and queso fresco down the centers. Roll closed and set, seams down, in a 9- by 13-in. baking dish (with no sauce on the bottom). Pour sauce over enchiladas; top with Oaxaca cheese.
5. Bake until cheese melts and sauce is bubbling, 20 minutes.
6. Garnish with queso fresco, cilantro, onion, and a drizzle of crema (from a squeeze bottle, if you have one). Add chorizo if you like and serve with salsa.
*Find at Latino markets.
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