How to Make Enchiladas Suizas like the best Mexican Restaurants (Cheesy Chicken Enchiladas Recipe)

Okay our salsa is made. Now we're gonna add a couple of other ingredients and this is the magic for enchiladas suizas right here friends. I'm ready to eat. In this video we're making enchiladas but we're not making the original red chili or Tex-Mex chili enchiladas that I grew up with. We're making enchiladas suizas. This is a very popular American recipe that swaps the red chili for jalapeños and poblano to create a delicious creamy green sauce that is smothered with cheese and then baked until bubbly and melted. And we'll be cooking these step by step so you can make these perfectly in your own home. I'll show you how to make the sauce, how to prep your tortillas for stuffing them full of chicken and how to bring it all together into a delicious bite. Vamonos! We're gonna use half of an onion. It says diced but it doesn't have to be diced because we're gonna put it into the blender anyway and we're gonna quarter up the other half of an onion. Half of this onion is gonna go into the chicken with the chicken broth and the other half is gonna go into the salsa ingredients over here. So I'm gonna put that over here now. All right friends there's different ways to roast the poblano. I sometimes do it on the griddle, sometimes I do it on the grill outside. Today we're gonna do it right over the fire right here. I'm just gonna lay it right there. All right so you want to flippity flip every once in a while the other way. Get the other side. The aroma oh man you start roasting one of these poblano peppers. It smells so good. You can see it's starting to char and blister all the way around. You want to get a lot of blister on here otherwise it will not peel off very easily. That's how you want it. You want it all nice and blistered up. We're gonna go ahead and wrap it up in some foil now. So here we go. All we're gonna do is wrap this up really nice and tight. You want all the steam to stay in there so wrap it really really tight. I'm gonna stick this over here in my little oven for a little while and just let it hang out there. We're gonna put the salsa ingredients right over here. Now this salsa is not just a regular salsa verde. There's a couple other secret ingredients that are gonna go in here so don't go anywhere. On this side we're gonna put the other quartered onion here and we're gonna add our chicken breast. Now this is a one pound chicken breast. It was exactly one pound out of the package and we're also gonna drop two garlic cloves. We're gonna add about a tablespoon of salt pepper and garlic. So we've got the fire on high. We'll be boiling in just a couple of minutes. It's been about 10 minutes. The tomatillos are done. Look how pretty they are. Nice and beautiful. Kind of a opaque green. You don't want them to get too overcooked. All right friends we got all of our tomatillos. They're ready. They are ready to go to the salsa to the blender. All right I'm gonna go ahead and get the jalapenos out and the onion. Let it cool off. Cool deal. Let's flippity flip that chicken. Make sure it cooks even all the way through. This was a big fat chicken. Look at that. Big fat bird. It's been right at 15 minutes. This chicken breast is done. It's time to get it out. Let it rest. I'm gonna take it out of the water so it cools a little bit quicker. Number one. Number two. The carryover cooking won't dry it out anymore. Okay let's get this poblano pepper out of here and start peeling it up. All right so we have our poblano here. I'm gonna go ahead and peel off as much of the skin as I can. You can use your fingers. I find it to be a lot easier with a knife. Just kind of scrape it off like this. Move this stuff to the side. Now I'm gonna cut this stem off right here and I'm gonna open this pepper up. This poblano pepper up right there just like this. And we're going to remove the seeds also. All right we got all this stuff. We're gonna double check the back one more time. Scrape all this off right here. All right enchilada lovers it's time to make the salsa for the enchiladas suizas. So I'm gonna get my poblano pepper that we have peeled very efficiently. Drop that in there. We're gonna go ahead and get our serranos and our tomatillos. Drop these all in here. We're also gonna put about a cup. This is about a cup of cilantro. And we're gonna use about a half a cup of the chicken broth. And we're gonna shake a little bit of OG on here. About a half a teaspoon more or less. Here we go. Okay our salsa is made. Now we're gonna add a couple of other ingredients. And this is the magic for enchiladas suizas right here friends. Half a block of cream cheese. We're gonna add that right in there. And this is two teaspoons of chicken bouillon. It adds a little extra flavor that we like. All right there goes the cheese baby. Okay one more thing friends. I forgot to add another magic ingredient. Crema. We're gonna add about a quarter cup of crema. I forgot to add it. That should have gone in with the cream cheese by the way. Just so y'all know. All right let's make sure we get that crema in there. The way it's supposed to be. I think we're good. This is pretty much what you want right here friends. You want that nice creamy runny. But not too runny. Not too thick. I'm not just gonna taste. I'm gonna get a whole spoonful. Friends we have a tablespoon of oil in our pan here. We're gonna get that hot. Don't forget there's a link in my description for my cookbook Arnie Tex. It's over a hundred recipes. Mexican American cooking like we're seeing here today. And Texas style barbecue. Starting to smoke. We want to add this sauce in here. Add it quick. Very very good. There we go. Okay so you want to grab a whisk or a spoon or something. You want something that you can stir it with. All right we're cooking a little bit fast. We're gonna turn the heat down just to a very slow simmer. And we're only gonna cook 10 minutes. You don't need more than that. We want that oil to emulsify and cook into the sauce. You'll see it pretty much disappear here in just a minute. This is the only lid I have for a pan this size. I'm gonna put this lid on here and just let that steam stay in there. And I'm turning the heat down a little bit more because I want it to cook nice and slow. If you happen to get your enchilada sauce a little too thick for your liking or if it looks too thick especially while it's cooking. You can add a little bit more of that chicken broth. It's just good flavor. All right we're gonna turn the heat off. Oh look at that. If you look close I don't know if the camera's gonna pick it up. There's a little bit of fog on this camera overhead. But you can see that the color got a little bit lighter. All right friends the next step is we're shredding the chicken. And I'm just gonna use my bare hands the way your grandma used to do it. You can also chop it up on a cutting board with a cleaver or knife or however you want to do it. You want to shred it up all fine. And so just do that. This takes about 10 minutes or so maybe. Remember friends I always say for all stuff like this it doesn't have to be 100% perfect. Just do it the way you like. Do it where it's fairly consistent and it'll be fine. Just like that. I want to make sure we get it all. So we've got our chicken shredded really good. Pretty nice. So we're gonna add a little extra sauce on here to add flavor to that chicken. And then we're gonna roll our enchiladas here in just a little bit. So y'all stay with me. So I'm gonna take my sauce and pour it into this little cup here. Into this bowl. I'm sorry not a cup it's a bowl. Look at that. So pretty pretty pretty. All right we've got a little extra here. We're gonna go ahead and dump this over here onto the chicken. The recipe calls for a quarter cup of sauce in here. And now I'm just gonna toss the chicken with this sauce. You can put a little bit more if you like. But I'm going by the recipe that's in the book. For the tortillas I'm gonna add a little bit of avocado oil. Just enough. It's just enough to fry the tortillas for about 10 seconds each. We're not trying to cook them. We're not making tostadas. All you want to do is fry them a little bit. Takes about 5 or 10 seconds per side. No more than that. We're just trying to get them a little firmed up so that they hold together when we roll them. If you cook them too long then it's harder to roll. If your fire if your oil is a little too hot it may be five seconds per side. All right I'm gonna get this pan out of here. We are good to go. Let's start rolling some enchiladas. Okay so we're gonna put some sauce here on the bottom. That'll help the enchiladas stay nice and moist on the bottom and it won't stick or burn on the bottom. I'm gonna take my tortilla. We're gonna dredge it in here and lay it down and it's okay to use your fingers because that's the way your grandma did it. We're gonna do a grab of chicken and normally I like my tacos really fat but enchiladas are a little more delicate so you don't want to overly overly stuff them. So you just take your fingers roll them right over like that. Keep the seam side down. We're gonna lay it right here. So we're gonna do the same thing here. Get some of this chicken. Put it right in the middle here. Roll it over. See the tortillas are nice and soft because we put them in the oil. They're easy to roll. Our oven is at 350 degrees right over here. We are ready to finish up our enchiladas suizas and get them into the little oven. And so what you want to do next is just ladle some of this sauce over the top. Not too thick just you know enough to make them nice and even. We already have some shredded Oaxaca cheese. You can use any melting white cheese. We're gonna take some cheese and just kind of spread this out here on top like so. And I'm gonna hit the uh we're gonna go ahead and get these into the oven. And away we go friends. So we're gonna set our timer for 10 minutes uh but I have a feeling it's gonna be like six or seven. So don't go anywhere. So you can see our enchiladas suizas when they're done. Oh baby look at that they look so pretty. Now this is queso Oaxaca so check out that cheese pull. Wasn't much of a cheese pull this time. We're gonna get them on there onto the plate. We like to get a little bit of rice, white rice with some veggies. Uh normally we'll have the little carrot and peas in here too but today we just have a little corn in here. All right we got a little salad here a little side salad with a little radish tomatoes. I've got a little extra cilantro here just for a pop of color. And of course we like cilantro here at my house so don't forget to squeeze a lime. So I'm gonna squeeze some lime on my salad, my rice. It's time for my favorite part of every video. I get to take the bite first before anybody else. This is the yumbly and the tumbly as Winnie the Pooh would say. Cheers my friends. That whole combination. A little slight tart from the tomatillo. A delicious perfectly cooked chicken. It's not dry. That cheese you know it just doesn't overpower anything. It's just it all balances really really well and it just tastes amazing. So these are super delicious. These are enchiladas suizas. This is a recipe that is in my cookbook Arnie Tex. Over 100 recipes Mexican American cooking and Texas style barbecue. There's a link in the description to pre-order. It'll be out in a couple of months so make sure you get you a copy We'll see you guys at the next video. Keep the smoke light. Make it work.