The Story
Some recipes earn their place on the table because they never stop being good. This is one of them. The kind of enchiladas that make conversation pause for a moment, where the first bite says everything you can’t. The tomatillo cream is soft and citrusy, just enough heat to wake the senses, and the melted cheese brings it all together.
I learned that the secret isn’t just in the sauce. It’s in the rhythm of making it. Poaching the chicken slowly, roasting the tomatillos until they almost split, tasting as you go. Every small act adds up to something that feels like home, no matter where you are.
Ingredients
POACHED CHICKEN
¼ cup (10 g) fresh cilantro, chopped
1 tbsp (15 g) salt
½ tsp black peppercorns
1 garlic clove
½ white onion, quartered
1 bay leaf
16 cups (3.8 L) water
4 chicken breasts, boneless, skinless and rinsed
SUIZAS SAUCE
10 tomatillos, peeled and dry roasted
2 jalapeños, dry roasted and stemmed
2 garlic cloves, dry roasted
½ medium white onion, quartered and dry roasted
1 bunch (14 g) cilantro, stemmed and coarsely chopped
2 tsp (10 g) salt
½ cup (60 g) Mexican crema
ENCHILADAS
12 corn tortillas
2 tbsp (30 ml) canola oil
1 cup (130 g) shredded Chihuahua or Monterey Jack cheese
¼ cup (10 g) cilantro, chopped
½ small white onion, cut into rings
Preparation
POACHED CHICKEN
Place the cilantro, salt, peppercorns, garlic, onion and bay leaf in a heavy 6 quart (6 L) stockpot.
Cover completely with water and bring to a boil over medium high heat.
Cut and discard any excess fat from the chicken.
Place the chicken breasts in the boiling water and immediately reduce the heat to medium low.
Simmer the chicken, uncovered, for 20 minutes, until cooked through and tender.
Remove the pot from the heat and set aside to cool.
Once cool to the touch, remove the chicken from the stockpot and gently pull into long strands.
Set aside.
SUIZAS SAUCE
Combine the tomatillos, jalapeños, garlic and onion in the bowl of a blender or food processor.
Pulse 2 to 4 times until broken up and roughly chopped.
Add the cilantro and salt to the mixture.
Pulse another 4 to 6 times until thoroughly blended and chopped.
Pour the tomatillo salsa into a medium size saucepan.
Heat over medium low heat for 3 to 4 minutes until warmed through.
Remove from the heat and stir in the Mexican crema.
ASSEMBLING THE ENCHILADAS
Preheat the oven to 350°F (177°C).
Spread the tortillas across a large sheet pan, overlapping as little as possible.
Brush the tortillas lightly with canola oil.
Warm in the preheated oven for 1 to 2 minutes.
Evenly spread 1 cup (240 ml) of the sauce on the bottom of a heavy baking dish.
Add a portion of the chicken to each tortilla and roll it like a cigar.
Place the rolled tortillas seam side down in the baking dish.
Top the rolled enchiladas with the remaining sauce.
Sprinkle with the cheese.
Bake, uncovered, for 12 to 15 minutes, until heated through and the cheese has melted.
Remove from the oven and top with fresh chopped cilantro and white onion.
NOTES FROM THE ROAD
In Mexico, food isn’t rushed. It’s layered and lived in, built from what’s close at hand. You see it in the markets—stacks of tomatillos glowing under the morning sun, the sharp scent of cilantro in the air, families gathered around small plastic tables. That’s where I first understood that enchiladas aren’t just about filling; they’re about connection. About feeding the people you love with something that feels alive.\
SERVING AND PAIRING
Serve these straight from the oven with a cold beer—something crisp and light enough to cut through the cream, with just a little bite to match the jalapeño. Sit outside if you can. Let the plate cool while the laughter gets louder. This dish was made for that kind of night.