One of my all-time favorite restaurants in Austin is Fonda San Miguel. The classic Mexican food and cocktails paired with an unbeatable atmosphere makes for a spectacular dining experience. Luckily, in 2005, the iconic restaurant produced a cookbook that is so gorgeous, it could easily be your typical coffee table book.
One of my favorite enchilada dishes in the Fonda San Miguel cookbook is the Enchiladas Suizas, which are chicken or cheese enchiladas with a rich sour cream sauce. The recipe isn’t necessarily simple (or healthy, for that matter), but it is definitely worth the time.
Recipe: Chicken Enchiladas Suizas
Makes 12 enchiladas
Chicken Filling
- 2-3 boneless, skinless chicken breasts
- 3 tbsp vegetable oil
- ¼ cup chopped white onion
- 2 garlic cloves, chopped
- 4 medium tomatoes, roasted & chopped (Roma tomatoes used in this recipe)
- 3 chipotle chiles in adobo sauce
- 2 tbsp adobo sauce (from the chipotle chile can)
- ⅓ cup reserved liquid from cooked chicken
- pinch of salt or to taste
- pinch of pepper or to taste
For Assembly
- 6 tbsp vegetable oil
- 12 corn tortillas
- 2 cups shredded Muenster or Monterey Jack cheese
For Sour Cream Sauce
- 3 cups sour cream
- 3/4 cup milk
- 1 teaspoon sea salt
- 1 teaspoon ground white pepper
Directions
Prepare Filing
- Bring a pot of water to a boil
- Add chicken and boil for 15-20 minutes over high heat
- Remove chicken, reserve ⅓ cup of the cooking liquid, and set chicken aside until cool enough to handle, then shred the meat and set aside
- Heat 3 tbsp of oil in a skillet on medium heat. Add the onion and garlic and cook, stirring constantly until onions are wilted and transparent, about 1-2 minutes
- Add tomatoes, chiles and adobo sauce. Increase heat to medium and cook, stirring often, until all moisture has been absorbed and the mixture is dry, about 2-3 minutes
- Stir in shredded chicken and the reserved cooking liquid. Cook another 3-4 minutes, until chicken is heated through
- Season to taste with salt and pepper and keep hot or reheat to assemble the enchiladas
Prepare the Sour Cream Sauce
- Whisk all ingredients together and set aside.
Build, Bake & Garnish
- Preheat oven to 350º
- In a small skillet, heat oil over medium-high heat until it shimmers. (Make sure the oil is hot enough, or the tortillas will absorb too much oil and be greasy)
- Using tongs, dip each tortilla into the hot oil for about 10-15 seconds, or until softened. Drain on paper towels.
- Lay each tortilla flat and put 3-4 tbsp of hot filling down the center of the tortilla and roll it into a tube
- Serve 3 enchiladas (per serving) on an oven-safe plate (or place all 12 in a casserole dish) and cover with the sour cream sauce and
- Bake 10-15 minutes or until sour cream sauce is bubbly.
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| Serve with Spanish rice and a crisp, light green salad |
Enjoy!
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