Chicken Enchiladas with Salsa Suiza

Chicken enchiladas suizas made by Chef Claudette Zepeda of El Jardín Restaurant in San Diego. But, be sure to follow Claudette's instructions or you might end up with a pickled chicken!

Ingredients

Enchiladas

  • 24 (8-inch) tortillas
  • 2 heads iceberg lettuce, sliced thin
  • 4 cups Emmental cheese, shredded
  • 5 radishes, sliced thin
  • 2 cups crema

Chicken

  • 3 pounds chicken
  • 1/2 gallon water
  • 1/2 gallon ice
  • 3/4 cup sugar
  • 1/4 cup kosher salt
  • 1 tablespoon oregano
  • 1 tablespoon peppercorns
  • 1 lemon, cut into wedges
  • 1 orange, cut into wedges
  • 1 serrano pepper, halved
  • 1 gallon chicken stock

Suiza Salsa

  • 2 pounds tomatillos
  • 2 cups cream
  • 1/2 cup cilantro
  • 1 onion
  • 1/2 cup Emmental cheese, shredded
  • 3 serrano peppers
  • 1/2 cup pepitas
  • 4 cups vegetable stock or water
  • Salt, to taste
  • White pepper, to taste

Steps

  1. Heat tortillas on a griddle and place roughly 3 tablespoons of chicken, a spoonful of salsa and 1 spoonful of cheese on each.
  2. Roll, place in a baking dish and repeat.

Keep reading

Get access to the full recipe and 10,000 more!

Already have an account?