There are recipes that are more special than others and this one is always in my heart because these lovely enchiladas were my dad’s favourite. He used to get very excited, every time he used to make them for us and spend the whole morning in the kitchen. Most of my Mexican kitchen memories are always related to my dad cooking something for us and it always makes me feel very warm in my heart, even now, writing about this recipe, I can’t help feeling nostalgic.
I have been cooking these enchiladas for years, but I have never been able to recreate the flavour of my dad’s enchiladas, he used to have a special touch for food and he used to be able to make the simplest dish to taste amazing. Do you have a family recipe close to your heart as well? Let me know which one! I would love to know.
The story of these delicious enchiladas is quite interesting, apparently there was this guy that used to cook for Maximilian I, the only emperor that Mexico has ever had, and once the Mexican revolution started the guy went back to his home town Coahuila (a place in Mexico), taking with him some of the recipes that he used to cook for the emperor. Once back in Coahuila, he opened a restaurant where he mixed some of the recipes he learned at the palace with some traditional Mexican dishes and this is how these enchiladas were born, because the story says that they represent the Swiss Alps.
What a great story, right? I love the way recipes change according to necessities or time. Well, here is my recipe, probably a bit different from the original recipe, but in my family they are a whole success!
- 2 Chicken Breasts
- 15 corn tortillas
- 13 fresh tomatillos or tin tomatillos
- 1 small white onion
- 2 cups fresh coriander (cilantro)
- 1/2 cup double cream
- 1/3 cup chicken stock
- 1 tsp salt
- 1 tsp brown sugar
- 1 cup vegetable oil
- 2 ½ cups mix mozzarella and cheddar cheese
- Cook the two chicken breasts in a saucepan in water, add salt and half an onion. Once cooked. Let it cool and shred. Set aside
- In another saucepan cook the tomatillos and the onion with some of the chicken stock from the chicken. If you are using tin tomatillos avoid this step.
- Place the tomatillos, cooked onion, fresh coriander, salt and sugar in a blender and blend until smooth. Pour the sauce into a frying pan. Once the sauce has cooled down, add the double cream and mix, this will avoid the cream to curdle. Set aside.
- Have all the ingredients ready to make the echiladas. Preheat the oven to 200 degrees C. Heat the oil on a frying pan and using some tongs, fry each tortilla individually for 10 sec on each side, remove the tortilla from the oil, making sure it does not have too much oil.
- Then place it into the sauce, rub it with some sauce on both sides. Remove it from the sauce and add some shredded chicken and cheese. Roll it and place the enchilada on a baking tray, big enough to fit 15 enchiladas.
- Once all the tortillas are stuffed and onto the baking tray, add the rest of the creamy tomatillo sauce on top and then top it with the rest of the cheese.
- Place the baking dish into the oven and bake for 20 min . Enjoy with some delicious tomato rice.
I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes.