Chipotle Enchiladas Suizas
10 Tomatillos, husked and rinsed
1/4 White Onion
2 Chipotle Peppers in Adobe Sauce, + 1 Tbsp Adobe Sauce In The Can
2 Garlic Cloves
1/3 Cup Fresh Cilantro
1 Cup Crème Fraiche
2 1/4 Cups Shredded Chicken
12 Corn Tortillas
1 1/2 Cup Shredded Oaxaca or Mozzarella Cheese
Vegetable Oil, for frying (I used avocado oil for a heathier alternative)
1/4 Red Onion, thinly sliced
1/4-1/3 Cup Mexican Crema (this version of sour cream is thinner and easy to pour)
1/3 Cup Queso Fresco, crumbled
9 Oz Mexican Chorizo, cooked until crumbled and crispy
Handful of Fresh Cilantro, chopped
Preheat the oven to 375 degrees F.
In a medium saucepan cover the tomatillos and white onion with water, and cook over medium heat. Boil for 8-10 minutes only until the tomatillos change color. (Don’t over cook them or your sauce will become sour) Remove the tomatillos and onion from the water and transfer to your blender. Add the chipotle peppers and garlics, blend until smooth. Once the sauce is smooth add the crème fraiche and cilantro blend for an additional 30 seconds. Taste and season with salt to taste. Set aside.
In a skillet heat 1 1/2 tablespoons of avocado oil over medium heat. Quickly fry the tortillas in the oil until golden and pliable. This should take 10-12 seconds per side. Add more oil of necessary until all tortillas are fried. Drain in paper towels to remove any extra oil.
In a 13-by-9 baking dish add about 1/3 of the tomatillo cream to the bottom of the baking dish.
Evenly distribute the shredded chicken between all tortillas and roll them. Place seam side down in the baking dish on top of the sauce tightly, two rows of 6 enchiladas works best.
Spoon the remaining sauce on top of all the enchiladas, lastly distribute the shredded cheese on top.
Bake for 30 minutes of until the cheese is melted until the cheese is melted and you get some color on the cheese. Serve immediately and top with thin slices of red onions, cilantro leaves, chorizo, cheese and crema. Enjoy!