For many Mexicans, enchiladas suizas are forever linked to childhood memories of eating with their families at Sanborns. They’re cheesy, tangy, creamy, and really comforting. And now, many of those same people bring their own children to Sanborns or make the dish at home. This is the version I like best.
I use rotisserie chicken for the filling because it saves time, it’s affordable, and most grocery stores sell a good one. You can also use any cooked shredded chicken you have, or replace it with roasted vegetables, beans, corn, rajas, tofu, or more cheese. Whatever filling you choose, mix it with a little of the salsa so the flavor carries into the center of the enchiladas.
I like using three serranos because I love heat, but you can scale that back, use jalapeños, remove the seeds, or use a poblano for a milder sauce. Mexican crema gives the salsa a cultured dairy flavor with a slight Parmesan-like funk, but crème fraîche and heavy cream both work well. For the cheese, queso Chihuahua is my favorite, but Mexican manchego, Monterey Jack, low-moisture mozzarella, queso Oaxaca, or sharp cheddar will all melt beautifully.
