Recipes and Cooking Suiza Enchilada Sauce 3.6 (9) Add your rating & review This Suiza Enchilada Sauce will transform your favorite Mexican entree. The next time you're whipping up a Mexican dinner at home, top things off with this zesty sauce that features tomatoes, cilantro, and hot peppers. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Cook Time: 14 mins Total Time: 24 mins Servings: 8 Ingredients 2 large tomatillos, husked ½ medium onion, cut into thin wedges 2 fresh jalapeno chile peppers 2 cloves garlic 1 14.5 ounce can fire-roasted tomatoes, undrained ¾ cup fresh cilantro sprigs, packed 1 cup Mexican crema or sour cream 1 tablespoon all-purpose flour ½ teaspoon salt ¾ cup cheese (your choice), shredded Directions Preheat broiler. On a large baking sheet, place tomatillos, onion, chile peppers, and garlic. Broil 3 inches from the heat for about 14 minutes or until peppers are tender and pepper skins have black spots and blisters, turning once during broiling. Cool slightly. With gloved hands, use a paring knife to peel as much skin from the peppers as possible;* halve and seed peppers. Core tomatillos. In a blender, combine roasted vegetables, canned tomatoes, and cilantro. Cover and blend until smooth. Add 1Mexican crema or sour cream, all-purpose flour, and salt. Cover and blend briefly until smooth. Spread about ½ cup of the sauce in a 3-quart rectangular baking dish. Add the filled enchiladas and top with the remaining sauce. Sprinkle with desired cheese and bake, uncovered, as directed. Makes 8 servings. *Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Rate it Print