Who can visit Mexico city and not have breakfast at Sanborns in Madero? Built in 1737 it was the home of the Counts of the Orizaba Valley. Since the beginning of the 20th century, it houses the restaurant Sanborns, a famous chain of stores/restaurants. The Enchiladas Suizas is a classic dish.
Ingredients
Corn tortillas
Chicken:
2 lbs chicken breast
2 bay leaves
1/2 onion
2 glove garlic
chicken bouillon powder (Knorr)
Salsa:
800 gr tomatillos (12-14 pieces), peeled, washed and quartered
2 1/2 clove garlic
500 gr onion, quartered
2 1/2 serrano chiles, tips removed and cut in half
5 small bunches of cilantro
cheddar or manchego cheese
1 1/4 cups heavy cream
5 tablespoons vegetable oil (avocado)
Directions
- In a saucepan with enough water, boil the chicken with the other ingredients until cooked. It will be easy to shred with two forks when cooked. Shred and set aside.
- Blend the tomatillos, garlic, onion, chiles, cilantro, cheese, and heavy cream. Adding water if necessary. Fry the salsa in the oil until it changes color and has a consistency similar to heavy cream.
- Fry the tortillas in oil for about 10-15 seconds on each side and set over paper towels. Assemble each enchilada by adding chicken to each tortilla and rolling. Place in an oven-safe container with the seam down.
- Smother the enchiladas with the salsa and add more cheese on top. Broil until cheese is melted and golden. Garnish with cilantro and serve with refried beans, totopos, and fresh cheese.
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