Matt’s Enchiladas Suizas
Ingredients:
For the Salsa Verde:
7 fresh tomatillos
1 medium white onion
4 cloves, fresh garlic
2 fresh jalapeños
1 bunch, fresh cilantro
For the Suiza sauce:
½ c heavy cream
1 c chicken stock
2 tbs butter
For the enchiladas:
White corn tortillas
1 whole chicken
1 Poblano pepper
Reload Rub High Caliber
Shredded Chihuahua cheese (or any melty white cheese you like)
Cholula (optional)
Sour Cream (optional)
Step 1: Prepare the chicken
• Set your grill or smoker up for indirect cooking and preheat to 350 degrees.
• Spatchcock the chicken, then season liberally with Reload Rub High Caliber inside and out.
• Smoke the chicken until the thickest part of the thigh reads 165 degrees with a probe thermometer.
• Pull the chicken into bite-sized pieces.
Step 2: Make the Roasted Salsa Verde
• Remove the papery outer layer from the tomatillos, half jalapenos lengthwise (and de-seed if you’re a wimp), quarter the white onion, and peel the garlic.
• Toss the prepped veggies in cooking oil and spread evenly on a sheet pan.
• Roast under your oven’s broiler for 5-10 minutes, tossing and flipping every few minutes until the ingredients begin to blister evenly. Keep an eye on the garlic – if it begins to burn, remove it from the pan early.
• Add all the roasted ingredients to a food processor or blender and pulse a few times to break the veggies up.
• Add a handful of fresh cilantro to the blender along with 1/2 teaspoon of salt, then pulse until the mixture has the consistency of chunky salsa.
• Taste for seasoning and add salt as needed. Pulsing to mix it in.
• Pour ¼ of your salsa verde into a bowl – you’ll use this later. Leave ¾ of the salsa verde in the blender for the next step.
Step 3: Prepare the Suiza Sauce:
• Continue to blend the remaining ¾ of the salsa verde using the “liquify” setting on your blender/food processor until smooth.
• Pour into a medium saucepan over medium heat.
• Add the heavy cream and chicken stock and stir until the mixture has combined and heated through and begins to reduce. Stir in the butter and remove from heat.
• Taste for seasoning and add salt if needed.
Step 4: Prepare the enchiladas:
• Optionally, roast the poblano pepper and remove the black outer skin.
• Dice up the poblano and add to a large skillet over medium-high heat with some cooking oil.
• Add shredded chicken to the skillet and stir to combine and heat through.
• Season with Reload Rub High Caliber to taste, then remove from heat.
• Spoon some suiza sauce into a casserole dish to cover the bottom.
• Dip each corn tortilla in the suiza sauce, then fill with the chicken/poblano mixture and shredded cheese. Roll into an enchilada and add to the casserole dish seam side down.Repeat until the dish is full.
• Spoon or pour remaining suiza sauce around the enchiladas, top with shredded cheese, and shake on some Reload Rub High Caliber to top it off.
• Bake at 380 degrees (or add back to the smoker for some extra flavor) until the cheese is melty and begins to brown and the suiza sauce is bubbly.
• Optionally, combine sour cream and hot sauce with some water to create a drizzly creamy sauce for topping.
• Plate and serve rippin’ hot. I like to pour some of the reserved chunky salsa verde over the top.