Nachos – Slim Kitchen

Nachos Being one of my favorite Mexican comfort foods, I made it a goal to make a simple at-home version with all the creamy, cheesy deliciousness we all love.

While most of us have tried classic chicken enchiladas, today I want to show you how to make the most delicious buttery, cheesy green chicken enchiladas, a Mexican staple. When I first tried these, I tried these while traveling in Mexico City, and I was fascinated.

Since we like to lighten everything, this version is a little less than the traditional version of Mexican cheese and cheese, but trust me, no one will guess! It has all the slimy, creamy, cheesy beauty that’s original.

Another great thing about this recipe is that it’s easy to prepare in advance and prepare for a busy day.

Your favorite enchilada

Once you try these, your other tortilla recipes will start to be jealous.

• Cunning kindness: Green sauce is Chef’s kiss. It is creamy, rich, and is the best spice. You will scooped the last drop of the drip with the tortilla.
• Customizable: Heat (or turn down) the heat to match your atmosphere. You can control the flavor. You are the boss.
• The remaining love: Chicken lying around? Throw it in. It’s perfect for a “How do I deal with this random leftover thing?” meal.
• Impress your guests (or yourself): Whether you’re feeding your family or showing off to friends, these enchiladas will make everyone ask, “Who made these?!”
• Friendly in advance: Prepare the seasoning sauce and enchiladas in advance and thank you later when you are ready to work hard.
• Completely comfortable food: This dish is wrapped in a cozy buttery, tasty, delicious blanket. Who doesn’t want that?

What is Nachos Suva?

Here is a breakdown of these key elements of Suizas:

• Poblano Chili: These are mild chili with a smoky flavor. They add a nice depth to the sauce without being too spicy and baking them adds smoke. If you’re in trouble, you can also swap them for Bell peppers, although they will be less smoke.
• Serrano pepper (or jalapeno): For heating, use serrano peppers. If you prefer, you can use jalapeno for a gentler kick! You can control the heat level by adjusting the amount of seeds you use or remove.
• tomato: These are thin green fruits that give the sauce a strong citrus flavor. They are the backbone of the sauces in this recipe, so you want them to be fresh, firm, rather than soft or overly mature. If you can’t find them, green tomatoes are the right alternative, but the flavors will vary, or look for canned tomatoes.
• Garlic and white onion: Fresh garlic and white onions are key to adding aromatic depth to the sauce here. You can use garlic or onion powder in your pinch, but the fresh flavor will give you the best flavor!
• Mexican face cream (or sour cream): Sour cream is a great alternative if you can’t find Mexican cream. If you want something closer to the slightly richer and richer flavor of Mexican Crema, you can dilute the sour cream with a little milk or buttermilk until it’s the right consistency.
• Chopped chicken: You can use any cooked chicken. The remaining barbecue chicken or Mexican chopped chicken works great, or you can cook some regular chicken breast and chop it up!
• Corn cakes: Corn tortillas are traditional tortillas, but you can swap them for flour tortillas if you prefer. Just make sure to heat them so that they don’t break when you roll!
• Chopped cheese: I like to use a mixture of mozzarella (or Monterey Jack) and Oaxaca to stimulate the creamy texture, but any melted cheese will work.

My Favorite Nachos Suizas Shortcut

If you’re short of time, there are two secrets to make these nachos in less than 30 minutes!

• Shop-purchased Cape Verde: Instead of making green enchilada sauce from scratch, grab your favorite jam green salsa. We love Herdez. Then, if you like spices, throw it into the blender and use fresh cilantro and 1/2-1 jalapeno. Simple addition of fresh coriander and pepper completely changes the flavor. Then, stir the rema.
• Barbecue or frozen chopped chicken: Another way to save time is to grab the precooked chicken. Grilled chicken is an easy choice, but lately, I have been loving pre-shortened frozen chicken for recipes like this. My favorite is Just Bare Chardded Chicken from Costco.

Attach and swap this recipe yourself

Here are some different ways to change ingredients:

• Different types of peppers: Switch peppers according to your calorie preferences. If you like, try using the heat of jalapeno or Serranos with seeds. You can also skip the heat altogether and use only Poblano peppers to be gentler.
• Exchange proteins: Try chopped beef, Turkish or ground pork for a different flavor.
• Vegetarian: Swap the chopped chicken for hearty vegetarian fillings like black beans, Pinto beans or sautéed mushrooms, or try something different from these Sofritas.
• Use different cheeses: Swap cheddar, Cotija, and even spicy pepper Jack in exchange for it! You can also make these dairy products free by skipping cheese and using dairy-free sour cream.
• Add more vegetables: If you want to use more vegetable bulk corn flakes, add diced zucchini, chili or even spinach to the chicken mixture.

The easiest way to make tortilla Suizas

1. Prepare peppers and tomatoes

Roast chili, tomato, garlic and onion under broiler until they are slightly burnt. Make sure to watch them carefully as they will quickly turn from brown to burn.

Expert tips: After roasting chili and tomatoes, you should peel off your skin because the skin may be tough and bitter as the skin becomes tough. Place the peppers in a bowl and cover with plastic wrap. After 5-10 minutes, you can also peel off your skin.

2. Mixed into Sasha

Add everything from the baking tray, including the blender, including the juice. Mix until smooth, add the chicken broth and coriander. Taste and adjust the seasonings as needed. In Mexico, chicken soup is usually used instead of chicken soup.

Once green. The salsa is ready, stirring the Mexican cream. Taste and adjust the seasonings as needed.

3. Prepare chicken and tortillas

Mix the chopped chicken with some sauce in a bowl, which ensures that your filling doesn’t dry. Heat the tortillas and fill them with the chicken mixture, rolling them tightly. Place their seam sides in a casserole.

Tortilla Tips: If you want the tortillas to stay intact without cracking, make sure they are soft and flexible before filling. If you are anxious to wrap in a damp paper towel for about 30-60 seconds, you can microwave them, but fry them gently in a small oil for a few seconds to add flavor and texture.

4. Assembly and bake

Pour the remaining sauce onto the rolled tortillas. Top with cheese and bake in the oven until the cheese melts and bubbles.

Can I make the sauce in advance?

really! The sauce can be made 2 days in advance and stored in the refrigerator. Just heat up before using it to assemble the tortilla. After sitting for a day or two, the taste may even improve.

What if my sauce is too thick or too thin?

If your sauce is too thick, just add more chicken stock (or water with Bouillon) to dilute it until you reach the desired consistency. You want the sauce to be similar to traditional tortilla sauce, not too watery, but not too thick to spread over the tortillas easily.

Make hot sauce in advance

This is an easy way to prepare this meal in advance, and it’s ideal for busy weeknights!

You can prepare the enchilada the day before. Assemble the whole dish, cover it tightly with foil, and refrigerate until ready to bake. If you are cooking them directly from the refrigerator, just add 5-10 minutes of extra additions during baking time!

The best way to get to the top tortillas

I don’t know you, but when it comes to enchiladas, I’m all in toppings! Here are some of my favorites:

The side pairs well with nachos

Don’t leave the enchiladas! Pair them with these delicious sides:

• rice: This garlic cilantro is an ideal partner for tortillas. It’s fluffy, fragrant, and is perfectly ready to absorb all the cunning kindness.
• beans: Whether you want to eat slow-cooked black beans or fast-baked beans, both are winners. Black beans bring a deep flavor, while beans give you that creamy, dreamy atmosphere.
• color: Want to add something a little? This rich, crispy cabbage and corn salad brings the perfect bite to balance all the cheesy richness in the tortilla. It’s a crisp, spicy paradise.
• Tortillas and salsa: Because who doesn’t like delicious snacks while waiting for the enchiladas to be cooked? These homemade tortillas with salsa sauce make the perfect match. They are crispy, salty, and completely soakable!

Keep nachos fresh after cooking

Are you left? Here’s how to keep them fresh and heated:

• storage: If you have leftovers, keep the tortillas in the airtight container in the refrigerator for up to 3 days. Before refrigerating, make sure to cover the tortillas with foil or plastic wrap to keep them fresh.
• Reheat: To reheat, simply place the cornflakes in the oven for about 15-20 minutes in 350°F, or until heated. If you are in a hurry, you can microwave the single portion of the oven for about 1-2 minutes, but the oven will help keep the cheesy filling and bubbles.