ENCHILADAS SUIZAS — CHICKEN ENCHILADAS WITH CREAMY GREEN …
Building a traditional green sauce and mixing it with a bit of cream will make your Enchiladas Suizas the real deal.
Provided by Mexican Please
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 2 (7-9 enchiladas)
Number Of Ingredients 13
Steps:
- Feel free to cook the chicken however you want. I go back and forth between poaching it and the brine-and-bake method.
- To poach the chicken, cover the chicken breast with water in a saucepan and bring it to a boil. Add a half onion, cilantro sprigs and a pinch of salt for additional flavor. Once boiling, reduce heat and let simmer for 20 minutes or until the chicken is cooked through. Once cooked, set aside to cool.
- To brine-and-bake the chicken, add 1/4 cup salt to a quart of water in a mixing bowl. Dissolve the salt and add the chicken, letting it brine covered in the fridge for 30 minutes or so. If the chicken isn't fully submerged then add a bit more water. Once brined, pat dry the chicken and add it to a baking sheet. Bake in the oven at 400F for 20 minutes or until the chicken is cooked through and no longer pink inside (160F).
- Meanwhile, de-husk and rinse the tomatillos. I usually de-stem them as well. Roast the tomatillos and poblano in the oven at 400F for around 25-30 minutes.
- Cut off the stem and de-seed the roasted poblano. You can also remove any loose bits of skin. Add it to a blender along with the tomatillos, 1/2 onion, 2 garlic cloves, 10-12 sprigs of cilantro, and 1/2 of a jalapeno pepper. Pulse blend and taste for heat level, adding the other half of the jalapeno if you want more heat.
- Heat a glug of oil in a saucepan over medium heat. Add the green sauce from the blender and simmer for a few minutes. Add 1 cup chicken stock and 1/4 cup heavy cream to the mixture. Cook on medium-low until heated through.
- Use two forks to shred the chicken and add it to a mixing bowl along with 2-3 tablespoons finely chopped onion, a handful of cheese, and dashes of salt. You can also add some green sauce if you want.
- Heat the corn tortillas in the oven for a few minutes. (Or nuke them in some damp paper towels for 60 seconds.)
- Prepare the baking dish by adding a few spoonfuls of the green sauce to prevent sticking.
- On a plate, add a couple spoonfuls of the green sauce. Dredge a tortilla in the sauce, flip, and fill with a small handful of the chicken mixture. You can optionally add more cheese on top. Roll up and place seam side down on the baking dish. Keep going ‘til the chicken is gone. Add the remaining sauce on top of the enchiladas along with a final layer of cheese.
- Bake for 10-15 minutes or until the cheese is melted.
- Serve immediately. You can optionally garnish with freshly chopped cilantro.
Nutrition Facts : Calories 732 kcal, CarbohydrateContent 66 g, ProteinContent 48 g, FatContent 32 g, SaturatedFatContent 16 g, TransFatContent 1 g, CholesterolContent 161 mg, SodiumContent 721 mg, FiberContent 10 g, SugarContent 10 g, ServingSize 1 serving
SHRIMP ENCHILADAS WITH GREEN SAUCE RECIPE: HOW TO MAKE IT
I started making these enchiladas last year during the Lenten season. It allows my family to observe Lent and still enjoy Mexican food. When I brought it to school, my co-workers couldn't get enough of it.—Mari Acedo, Chandler, Arizona
Provided by Taste of Home
Categories Dinner
Total Time 60 minutes
Prep Time 35 minutes
Cook Time 25 minutes
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a skillet, heat 1/2 cup oil over medium-high heat. In batches, fry tortillas until pliable (do not allow to crisp), about 10 seconds on each side. Drain on paper towels. Cover with foil to keep warm and softened., In a large skillet, heat remaining oil over medium-high heat. Add tomatoes, onions, garlic and cumin; cook and stir until onions are tender, 3-4 minutes. Add shrimp; cook, stirring occasionally, until shrimp turn pink, 3-4 minutes. Stir in spinach; heat through., Place 1/4 cup shrimp mixture off center on each tortilla; top with 1 tablespoon cheese. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce; sprinkle with remaining cheese., Bake, uncovered, until heated through and cheese is melted, 25-30 minutes. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 479 calories, FatContent 24g fat (5g saturated fat), CholesterolContent 120mg cholesterol, SodiumContent 810mg sodium, CarbohydrateContent 37g carbohydrate (6g sugars, FiberContent 5g fiber), ProteinContent 27g protein.
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