Creamy Chicken Enchiladas Suizas (Sanborn's Copycat)
Sanborns Copycat is a cheesy, creamy dish originated at a Sanborns cafe in Mexico City in 1950. Its name, Swiss enchiladas, alludes to its copious use of dairy.
- 1 1/2 lbs tomatillos husks removed
- 2 poblano chiles
- 2 serrano chiles
- 4 garlic cloves
- 1 small white onion cut in half, skin removed
- 1 1/2 cups cilantro roughly chopped
- 1 cup sour cream
- 1 tsp ground cumin
- 1 cup chicken broth
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup canola oil
- 3 cups rotisserie chicken shredded
- 2 cups Queso Oaxaca or mozzarella cheese shredded
- 8 corn tortillas (6 inch size)
Arrange an oven rack 4″ from the broiler and heat broiler to high. Place poblanos, tomatillos, serranos, garlic cloves and onion on a baking sheet lined with a Silpat or foil and broil. Turn as needed with tongs until blackened all over, about 10 minutes. Let cool for about 10 minutes, and then peel and discard skins frpm poblanos.
Transfer roasted tomatillos, chiles, garlic and onion to a blender with cilantro, sour cream, cumin, garlic, chicken broth, salt and pepper. Purée until smooth. Set aside.
Heat oil in skillet over medium high heat. Working in batches, fry tortillas in oil until pliable, about 1 minute, turning with tongs or fork. Transfer tortillas to plate and cover with towel.
Heat oven to 375°F.
In a large bowl and toss chicken with 1 cup of the enchilada sauce. Divide chicken evenly over each tortilla, and roll tightly around chicken. Pour about 1 cup enchilada sauce in the bottom of a 9″ x 13″ baking dish, and place tortilla rolls seam side down in dish creating one row down the center of the dish. Pour remaining enchilada sauce over rolls, and cover evenly with cheese.
Calories: 977kcal | Carbohydrates: 43g | Protein: 20g | Fat: 84g | Saturated Fat: 19g | Cholesterol: 74mg | Sodium: 935mg | Potassium: 929mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1584IU | Vitamin C: 78mg | Calcium: 430mg | Iron: 3mg