the creamiest and cheesiest enchiladas suizas 💚 Ingredients For the creamy tomatillo sauce - 5 tomatillos, husks removed and rinsed - 1 jalapeño - 2 garlic cloves - ½ white onion - 4 oz cream cheese - ½ cup fresh cilantro - 1 cup water reserved from boiling the tomatillos - 2 tsp chicken bouillon, to taste For the chicken filling - 2–3 cups cooked, shredded chicken - 1 tsp chicken bouillon - 1 tsp sazón del venado - 1 tsp lemon pepper seasoning - shredded monterey jack cheese - shredded mozzarella cheese For the enchiladas - 8–10 corn tortillas - ½ cup shredded Monterey Jack cheese - ½ cup shredded mozzarella cheese - Additional creamy tomatillo sauce, as needed Instructions Boil the vegetables: Add the tomatillos, jalapeño, garlic, and onion to a pot of water. Boil until the tomatillos become tender and change to a lighter green color. Make the creamy sauce: Transfer the boiled vegetables to a blender. Add the cream cheese, cilantro, chicken bouillon, and some of the reserved cooking water. Blend until completely smooth and creamy. Prepare the chicken: Add your shredded chicken to a bowl and season with chicken bouillon, lemon pepper seasoning, and sazon del venado. mix until well combined. Warm the tortillas: Heat the corn tortillas in a skillet until soft and pliable. Add shredded chicken and a little mozzarella cheese to each tortilla. Roll tightly and place seam-side down in a skillet or baking dish. Add the sauce: Pour the creamy tomatillo sauce generously over the enchiladas, making sure they are well covered. Finish cooking: Top with more Monterey Jack and mozzarella cheese. Cover and cook over low heat until the sauce is hot and the cheese has completely melted. Alternatively, bake at 375°F for about 15–20 minutes, or until the cheese is melted and bubbly. Serve immediately with your favorite toppings and sides. 🌿🧀 #ideasdecomida #recetasfaciles #recetasmexicanas #enchiladassuizas #fypシ゚viral - @vivianaadelacruz