Goldy’s Enchilada Chicken Suiza
I grew up eating this dish. At Goldy’s house. She was our neighbor. She was from Mexico City. And she could cook. Our recipe is inspired by Goldy’s. It’s made with sautéd shredded white meat chicken, our suiza sauce, handmade corn tortillas and cotija cheese. We serve it with pico de gallo, spanish rice, and black beans (as did Goldy).
To make our sauce sauce, you’ll need:
- tomatillos (5 lb)
- onions (3/4 ea)
- garlic (5 cloves)
- jalapenos (1-2 ea)
- Mexican cream (1 fl/oz)
- heavy cream (4 fl/0z)
- veggie (or chicken) base (1/2 tbsp)
- salt (to taste)
Boil the tomatillos, onions, garlic and jalapeños. Blend with both heavy and Mexican cream. Saute 1/2 an onion until golden brown. Add the blended tomatillos, etc. Add salt and veggie base. Bring the sauce to a boil. Simmer and serve.