Enchiladas Suizas

My wife and I started making this dish years ago, and it's always a crowd pleaser. The acidity of the tomatillos and sour cream work beautifully together, perfectly balancing the heat of the chilies and the savoriness of the chicken. Once I started working at La Boîte four years ago and discovered the Shabazi blend, it only got better. Included are a few ideas for making it more easily also!


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