Years ago I used to live in Mexico, and Enchiladas Suizas were among my favorite foods. I've craved them for so long, and was thrilled to find this recipe! I often do the same as other reviewers, and use a rotisserie chicken to save on prep. I've made these either with jalapeño or poblano chiles, depending on how much heat I want. I'd say use maybe 2.5 cups of chicken to fill them out a bit more, and I usually end up using 1.5-2 cups of the cream (hey, it comes in pints anyway--why waste it?!!). I also substitute oregano for the cumin; I'm not a fan of cumin, plus I think too many people just add a lot of cumin to dishes and call them Mexican. (Actually oregano is a more "authentic" spice, depending on the region!). Then I follow the rest of the recipe to the letter, and they turn out wonderfully. I might try adding queso fresco to the cheese topping some day, but so far these enchiladas are fantastic--they take me straight back to Guanajuato every time!!
Was this review helpful?
2 users found this review helpful
Years ago I used to live in Mexico, and Enchiladas Suizas were among my favorite foods. I've...