By May, everything feels a little more alive. The days are longer, gatherings start moving outdoors, and meals become more colorful and full of energy. For this month of A Year of Cooking Around the World, we’re heading to Mexico. This is a country known for vibrant cuisine, deep culinary traditions, and food meant to be shared.
Mexican cuisine is great any time of year but I feel like it really shines in the warmer months. It’s about layers of flavor, fresh ingredients, and meals that bring people together. Everyone loves a taco night! As spring shifts toward summer, Mexican food feels festive, comforting, and exciting all at once.
This Month’s Recipe: Enchiladas Suizas (Chicken with Creamy Tomatillo Sauce)
Enchiladas Suizas are soft corn tortillas filled (traditionally with shredded chicken), rolled, and topped with a creamy tomatillo based green sauce. They’re finished with cheese and baked until bubbly, then often garnished with crema and fresh herbs.
They’re comforting without feeling heavy, and the tang of the tomatillos keeps everything bright. Perfect for this time of year! This version keeps things approachable while still delivering that signature creamy, tangy flavor that makes this dish so memorable.
Enchiladas Suizas
Ingredients:
For the Enchiladas:
- 4 cups cooked, shredded chicken (rotisserie works great)
- 18-24 corn tortillas
- 16 oz shredded Oaxaca cheese or a Mexican Blend.
- ½ cup Mexican crema (or sour cream)
- 4 tbsp Canola or Vegetable oil
For the Green Sauce:
- Salt to taste
- 1 lb tomatillos, husked and rinsed, cut in half
- 1–2 jalapeños (seeded for less heat) cut lengthwise
- 2 serrano chilis (seeded for less heat)
- ½ white onion cut into quarters
- 2 cloves garlic cut lengthwise
- ½ cup fresh cilantro
- ½ cup Mexican Crema (or sour cream)
- ½ cup chicken broth
For Serving:
- Cilantro
- Queso Blanco (optional but nice)
- Mexican Crema
- Sour Cream
Instructions:
1. Make the Sauce
- Place tomatillos, jalapeños, serrano chilis, onion and garlic on a well oiled baking sheet.( I also lined mine with foil.). Pop into the oven under a high broil. Keep an eye on it, your veggies should start to char but not get totally burnt. About 7 minutes.
- Once slightly cooled, transfer to a blender with the cilantro, chicken broth, and a pinch of salt. Blend until smooth.
- Pour the sauce into a saucepan over medium heat, stir in the crema, and let it simmer for 5–7 minutes until slightly thickened. Taste and adjust seasoning.
2. Prep the Tortillas
In a small skillet, lightly fry each tortilla in a bit of oil for a few seconds per side. Just enough to make them soft and pliable. Place on a paper towel to drain.
3. Assemble the Enchiladas!
Preheat oven to 375°F.
- Spread a thin layer of sauce on the bottom of a baking dish.
- Fill each tortilla with shredded chicken and cheese. Roll and place seam side down in the dish.
- Pour the remaining sauce over the top, making sure everything is well covered.
4. Bake
Bake for 20–25 minutes, until bubbly. After 25 minutes top with cheese and pop back in for another 5 minutes. Cheese should be nice and melty.
5. Finish & Serve
Drizzle with crema, garnish with cilantro and if you want to get crazy add some warm Queso Blanco. Serve with rice and beans on the side.
Beverage Pairings
Wine
A crisp, citrusy white wine like Sauvignon Blanc works beautifully here. The acidity mirrors the tomatillo sauce and cuts through the creaminess. Another great choice would be a Dry Riesling. This wine pairs well if you didn’t seed your chilis so your sauce has a bit of heat. The slight sweetness helps mellow spice while keeping things bright and refreshing.
Cocktails
You can’t go wrong with a classic Margarita here. The lime juice cuts through the richness, and the salt enhances all the flavors in the dish. If you are in the mood for something a little lighter try a Paloma. It is light, refreshing, and slightly bitter from grapefruit. This one keeps the whole meal feeling springy and fresh.
Beer
A light, crisp, and easy drinking Mexican Lager or Pilsner is great for keeping the focus on the food while refreshing your palate. Look for a Pacifico, Modelo or a classic Corona.
Non-Alcoholic Options
An Agua Fresca (Lime or Watermelon) is fresh, lightly sweet, and super refreshing. Perfect alongside the richness of the dish.
A Little Mexican Food Culture
One of the things I love most about Mexican cooking is how it brings people together. In Mexico, food is deeply tied to family, tradition, and celebration. Many meals are meant to be shared, with dishes placed at the center of the table and enjoyed together.
So many of the dishes start with the same simple, familiar ingredients. You’ll find corn tortillas, beans, chiles, and fresh herbs in most recipes. What they become depends on the moment, the region, and who’s cooking. There’s this beautiful balance of flavors that shows up again and again. Something rich paired with something bright, a little heat mellowed out with cream, and always that squeeze of lime that makes everything pop. Yum!
Enchiladas Suizas are often linked to Mexico City and are believed to have been popularized at the iconic Sanborns department store restaurants in the early 20th century. The dish reflects how cuisines evolve by blending local ingredients with outside influences to create something entirely its own.
Cooking Along This Year
If you’re following along with A Year of Cooking Around the World, I hope this Mexican inspired dish brings warmth and color to your May.
Next month, we’ll head to Greece, where the Mediterranean flavors are perfect for early summer.
Until then, squeeze some lime, gather your toppings, and enjoy the joy of Mexican cooking.
