Enchiladas Suizas

Ingredients

• 4 servings cream sauce 
• 2 tablespoons cilantro leaves chopped
• 2 cups chicken breast strips/pre-cooked/chopped cooked thinly sliced
• 0.3 cup crema mexicana with a little milk, if needed, so it's pourable
• 0.3 cup wine dry white
• 1 pt cup heavy whipping cream 
• 0.8 teaspoon kosher salt 
• 4 ounces pasilla de oaxaca 
• 0.5 teaspoon pepper 
• 4 servings pico de gallo 
• 0.5 cup queso fresco crumbled
• 8 ounces queso fresco crumbled
• 0.3  onion red thinly sliced
• 1 tablespoon shallots minced
• 0.3 teaspoon sugar 
• 2  thyme sprigs 
• 0.8 pound tomatillos husked rinsed
• 1 tablespoon vegetable oil 
• 4 servings vegetable oil 
• 8  corn tortillas white (7 in.)
• 4 servings frangelico 
• 4 servings frangelico 
• 8 ounces frangelico crumbled cooked
• 4 servings frangelico 
• 4 servings frangelico 
• 8 ounces frangelico crumbled cooked

Equipment

• frying pan
• baking sheet
• paper towels
• sauce pan
• oven
• blender
• baking pan
• aluminum foil
• broiler

Directions

1. Make sauce: Preheat broiler with rack on rung closest to heat. Set tomatillos on a foil-lined rimmed baking sheet. Broil, turning once, until blackened, 10 minutes. Pure in a blender. Measure 3/4 cup and set aside. Set oven to 35
2. Heat oil in a medium saucepan over medium heat, then add shallot and cook until translucent, 2 to 3 minutes.
3. Add thyme, salt, and pepper and cook until shallot starts to brown, 1 minute. Immediately add wine and reduce until almost gone, 2 minutes. Stir in cream, tomatillo pure, and sugar. Cook over medium-high heat, stirring often, about 5 minutes, then reduce heat and simmer until sauce thickly coats a metal spoon, 3 to 5 more minutes. Set aside.
4. Heat 2 large frying pans over medium-high heat. In first pan, pour 1/4 in. oil and heat until shimmering. Working with 1 tortilla at a time, cook in dry pan, turning once, until softened, 10 to 20 seconds, then in oil, turning once, until puffy and softened but not crisp, 10 to 15 seconds. Arrange in a single layer on paper towels.
5. Lay tortillas flat on a work surface. Arrange chicken and queso fresco down the centers.
6. Roll closed and set, seams down, in a 9- by 13-in. baking dish (with no sauce on the bottom).
7. Pour sauce over enchiladas; top with Oaxaca cheese.
8. Bake until cheese melts and sauce is bubbling, 20 minutes.
9. Garnish with queso fresco, cilantro, onion, and a drizzle of crema (from a squeeze bottle, if you have one).
10. Add chorizo if you like and serve with salsa.
11. *Find at Latino markets.