Preheat your oven to 450 degrees Fahrenheit. This high temperature will help roast the vegetables, intensifying their flavors. On a rimmed baking sheet, spread out the tomatillos, poblanos, onion, garlic, and serrano pepper. Roast them for about 15 to 20 minutes, or until the tomatillos are bubbling and juicy. Keep an eye on them; you want them to soften but not burn.
Once roasted, remove the stems and seeds from the poblanos and serrano pepper. Transfer the roasted vegetables and any juices into a food processor. Add the ground cumin, salt, spinach, and cilantro. Pulse the mixture until it’s combined but still chunky; this will give your sauce some character.
In a large bowl, combine the shredded chicken with half of the fresh salsa verde you just made and half of the shredded cheese. Mix everything well, seasoning with additional salt and pepper to taste. This mixture will be the heart of your enchiladas.
Now, reduce the oven temperature to 350 degrees Fahrenheit. Prepare a 9X13 inch baking dish by lightly greasing it.
Pour the remaining salsa verde into a shallow pan for assembling the enchiladas. Take each tortilla and dip it into the salsa, ensuring both sides are coated to soften them. This step is crucial as it enhances flavor and makes the tortillas pliable.
Place a scoop of the shredded chicken mixture on each tortilla. Carefully fold the tortillas over the filling and roll them to close. As you fill the baking dish, arrange the enchiladas ends down, packing them tightly together.
In a mixing bowl, combine the sour cream, half & half, and any leftover salsa verde. Mix until it’s smooth and creamy. Pour this luxurious topping over your arranged enchiladas, making sure to cover them evenly. Sprinkle the remaining shredded cheese on top.
Bake the enchiladas for about 30 minutes, or until they are bubbly and golden. If the cheese starts to brown too quickly, loosely cover the top with foil. This will help achieve that perfect melted cheese layer without burning.
Once baked, let them cool for a few minutes. Garnish with freshly chopped cilantro before serving. Enjoy your homemade Enchiladas Suiza warm and share with your family!
