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Recipe: Martin Lopez’s Cheesy Enchiladas Are Always A Hit

Mexican food is always a popular dinner in a house full of teens. With fresh ingredients and mouthwatering aromas, this recipe is sure to be a crowd-pleaser. Chef Martin Lopez has created an array of multicultural dishes with European undertones that he calls “Mexican Novelle.” He shares his recipes and passion for cooking at ChefMartin.net and has appeared on Univision, CBS, Fox, and ABC.

Chef Martin says, “As a kid walking the streets of Mexico City, I remember the aromas of all the food from around the many establishments. One place that brings me many amazing memories is Sanborn’s. This upscale café and retail chain offers authentic Mexican food, and this cheesy, creamy dish originated there in 1950. Now, Enchiladas Suizas are known around the world.”

Chef Martin’s Cheesy Enchiladas Recipe: Enchiladas Suizas

Serves 2-4

INGREDIENTS:

  • 8 corn tortillas
  • 3 cups shredded chicken
  • 2 cups shredded Mexican cheese (queso Oaxaca or mozzarella)
  • Lettuce

Enchilada sauce:

  • 2 poblano peppers
  • 2 serrano peppers, stemmed and seeded to taste
  • 1 ½ lbs. of tomatillos, husks removed and rinsed well
  • 1 cup of fresh cilantro, rough chopped
  • 5 cloves of garlic
  • 1 tsp cumin
  • 1 ½ cups of sour cream
  • ¼ cup vegetable oil
  • Salt and pepper to taste

DIRECTIONS:

1. For the enchilada sauce, preheat broiler to high.

2. Line a baking sheet with aluminum foil and arrange the poblanos, serranos, and tomatillos on the baking sheet.

3. Place the sheet within 6 inches of the broiler, and broil until browned, flipping halfway through (tomatillos will require less time, about 7 minutes, and peppers about 15 minutes).

4. When everything is charred and blistered, transfer to a gallon-sized plastic bag. Seal until cooled, allowing everything to steam (This makes it easier to skin the peppers).

5. When the peppers are cool enough to handle, peel skins and remove seeds from the poblanos, and seed the serrano peppers to taste (they are very hot, so seed cautiously).

6. Place roasted poblano peppers, tomatillos, garlic, cumin, sour cream, and fresh cilantro in a blender, and blend until smooth. Place the oil in a pan, bring it to a medium-high heat, and add the sauce. Cook for few minutes, and let it simmer; adjust with salt and pepper to taste.

To assemble and bake:

1. Heat tortillas briefly in the microwave to soften (about 15 seconds), or fry until soft in oil.

2. Mix ½ cup of enchilada sauce with the chicken, and combine well.

3. Spoon the chicken mixture over each tortilla, and then roll up each one.

4. Cover the bottom of a 9 x 13 baking dish with a thin layer of enchilada sauce. Place the enchiladas side by side in a single layer, and top with shredded cheese.

5. Reserve the remaining enchilada sauce for serving.

6. Bake the enchiladas for 25 minutes, or until cheese melts. Serve with shredded lettuce for a crisp bite to go along with the meal.