ENCHILADAS SUIZAS
Categories Blender Cheese Chicken Pepper Bake Cinco de Mayo Dinner Healthy Tomatillo Sour Cream Cilantro Tortillas Self Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Place chicken in a large saucepan. Add 6 cups water, 1 teaspoon salt, 2 garlic cloves and peppercorns. Boil. Reduce heat to low; cover. Simmer 15 to 20 minutes. Remove chicken. Pull meat from bones; shred; set aside. Place tomatillos and chiles in a saucepan; cover with water; boil over medium-high heat 8 minutes. Drain, reserving 1/2 cup liquid. Transfer to a blender; add remaining 2 cloves garlic and cilantro; blend until smooth, adding liquid if necessary. Heat oil in a small saucepan over medium-high heat. Add tomatillo-chile puree; reduce heat to medium. Simmer, stirring constantly, 10 minutes or until sauce reduces to about 1 cup. Reduce heat, add remaining 1 teaspoon salt and sour cream. Stir about 1 minute. Set aside.
- Heat oven to 350°F. Heat a skillet over medium heat; warm tortillas 10 seconds per side. Divide shredded chicken evenly among tortillas; roll up. Spread 1/3 sauce in a 9" baking dish. Arrange enchiladas in 1 layer, seam side down. Cover with rest of sauce; sprinkle with cheese. Bake 30 minutes or until cheese starts to brown. Serve immediately.
- The Skinny 406 calories per 2 enchiladas 11.8 g fat (3.5 g saturated), 5.7 g fiber, 34 g carbs, 40 g protein
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reversed oof
[email protected]I would rather eat cardboard than these enchiladas.
IM _wx0
[email protected]This recipe is the worst enchilada recipe I have ever tried.
Ababil Chowdhury
[email protected]I will never make this recipe again.
Sandeep Lal
[email protected]These enchiladas were a waste of time and money.
Jill Gem
[email protected]I would not recommend this recipe.
Aminu Yau muhammad
[email protected]These enchiladas were not what I expected. The sauce was too thick and the chicken was dry.
Gigi Rivas
[email protected]The sauce was a bit bland, but the chicken was cooked perfectly.
Solomon Ubah
[email protected]These enchiladas were a bit too spicy for me, but they were still very good.
Mir Sanjida ali Shammi
[email protected]I loved this recipe! The sauce was so creamy and flavorful, and the chicken was cooked perfectly.
Muavia Iqbal
[email protected]These enchiladas were delicious! The sauce was creamy and flavorful, and the chicken was cooked perfectly.
Riyad Miya
[email protected]These enchiladas were amazing! The sauce was so flavorful and creamy, and the chicken was cooked perfectly. I will definitely be making this recipe again.
Nokwanele Bonga
[email protected]I love this recipe! It's so easy to make and always turns out delicious. The sauce is creamy and flavorful, and the chicken is always cooked perfectly.
Matt Schertz
[email protected]These enchiladas were a hit with my family! The sauce was creamy and flavorful, and the chicken was perfectly cooked. I will definitely be making this recipe again.