September 3, 2024
When your fridge is brimming with end-of-summer produce but your schedule is screaming 'back to school,' look no further than this recipe for enchiladas suizas, which manages to straddle the seasons. What makes them different? These enchiladas are made with fresh summer corn, poblanos, tomatillos, and zuchhini, all blended with creamy Chihuahua cheese and a touch of crema to create a sauce that's both rich and refreshing. Pour it over chicken-rolled tortillas, baked until bubbly, and watch it become the star of your table.
8 comments
This has become one of my favorite recipes. A couple of changes/suggestions. I almost always char peppers on top of a gas burner and then sweat them before I peel & seed them. I do pan roast the other veggies.
I agree with others about the oven temperatures and have also made it with a bit of cheese and sauce added to the chicken. And regularly use leftover rotisserie chicken in the filling.
The other thing that I’ve done when I’m going to be making this for vegetarians, is take roasted portabellas and slice them thinly for fillling. Sometimes with some pasilla pepper strips. Do take a spoon and remove the gills from the mushroom before you roast them. I usually roast them ~20 minutes with the bottoms up and a bit of oil on them. Then flip them tops up, brush the tops w/a bit of oil and finish cooking them. Then slice thinly.
Thank you all so much for the thoughtful feedback. We really appreciate you taking the time to share your experience with the recipe. You’re absolutely right about the cooking temperature and time. We’ve updated the recipe to reflect a higher oven temp for both roasting the vegetables and baking the enchiladas, based on your notes. Thanks again for calling this out. Your input helps us improve the recipes for everyone.
The flavors are pretty good, but I would add a jalapeno or serrano for some spice. It is definitely worth repeating, BUT NOT with those directions. They are wrong on many levels. 1) I halved the recipe and made 8 enchiladas in a Pyrex baking dish, and I still had two cups of sauce left over. 2) Trying to char vegetables in a 350 oven is like trying to boil water by wishful thinking. They need to be under a broiler. 3) The tortillas need to be filled with more than just bland, cooked chicken breast. There should be a little of the sauce, and perhaps some chopped onion and cilantro. 4) Baking the enchiladas at 350 for 5-10 minutes will not get them heated through. It should be in a very hot oven or broiler, probably for 15-20 minutes. The photo at the top was definitely not at 350. 5) The video was titled “Make Sheet-Pan …” You can broil the vegetables on a sheet pan, but you cannot make the assembled enchiladas in a sheet pan.
I agree with all the recipe suggestions from Genevieve above. Roasted vegetables at 425-450, and baked at 400. It makes way more sauce than you need but that’s great cause I can make it again. That blended sauce is absolutely delicious. Also, it calls to remove the poblano skins after roasting, but that was a pain so I just blended it all up, can’t think it made much of a difference. I guess if they are really charred you’d want to. Also, heating the tortillas in oil and then rolling was painful at times, I’m sure I was doing it wrong. Crazy delicious.
Love the flavors! I wanted to just keep eating the sauce, but I exercised loads of restraint.
Made two small pans of enchiladas on different days. The second time, I ladled some sauce over the chicken before assembling and added a nice pinch of cheese while assembling the enchiladas. Then, I spread the remaining sauce over the top. It was a generous amount. Luxurious – even before the cheese. The final product was rich and so delicious.
Agreed that the oven temperature should be 400° and the roasting and baking times are too short. Heat the enchiladas until warmed through. Also let the baked enchiladas rest a few minutes before plating.
Next time, I’ll probably make an enchilada pie for quick assembly and easy serving. I’m an old woman from the San Fernando Valley and get anxious trying to dish out beautiful, intact rolled enchiladas!
I’m about to make a fresh batch of sauce and I may just eat it ladled over quesadillas because I used up all my corn tortillas.
Thanks for this recipe. It’s very riff-able!
I saw the video for this on IG and couldn’t wait to make it! I found a few issues with the recipe though:
1. The oven temp for both the initial veggie roast and the final bake should be at least 400 degrees. My veggies never roasted at 350 and I ended up putting them under the broiler instead, and after cooking the enchiladas for 15 minutes at 350 the cheese topping was just sweaty/greasy so it needed a higher temp.
2. The veggie amount should be halved. I was left with almost 2 cups of extra sauce after topping my enchiladas.
Overall it was an ok recipe. I am eating it for lunch for the rest of the week with some hot sauce and shredded lettuce for some much needed texture.
These turned out delicious and were easy to cook up. We roasted the vegetables at 400 degrees to get a little more char though.
Sounds delicious those special taste I never knew it was filled with veggie. I must make them