Sanborns-style · keto-friendly
Enchiladas Suizas
Creamy salsa verde, tender chicken, Mission Zero tortillas, and melty Monterey Jack comfort.
Cook along with Keto.
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Ingredient amounts below are scaled to 8 enchiladas. Cooking time, temperature, and pan size may still need adjustment.
Ingredients
- 8 Mission Zero Net Carbs Original tortillas
- 3 cups shredded cooked chicken
- 1½ lb tomatillos, husked and rinsed
- 1 medium white onion
- 2 garlic cloves
- 1–2 serranos or jalapeños
- ½ cup cilantro
- 1 cup chicken broth
- ¾–1 cup Mexican crema
- 2 cups shredded Monterey Jack cheese
- Salt to taste
- Avocado oil, as needed
Directions
- 01
Roast or simmer the tomatillos, onion, garlic, and pepper until softened. Blend with the chicken broth until smooth.
- 02
Add the cilantro and salt, then blend again until the salsa verde is bright and smooth.
- 03
Pour into a pot, simmer gently, then stir in the Mexican crema over low heat.
- 04
Mix a couple ladles of Suizas sauce into the shredded chicken.
- 05
Warm the tortillas. Fill with chicken, roll, and place seam-side down in a baking dish.
- 06
Spoon over the remaining sauce and top with Monterey Jack.
- 07
Bake until hot and bubbly, then broil briefly for color. Finish with crema, cilantro, and thin white onion.