Recipe: Appetizer : Enchiladas Suizas - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
1 whole chicken breast
¼ small onion
1 bay leaf
Salt and pepper
1 lb. fresh tomatillos OR 1 cup drained canned
1/2 small onion
1 large garlic clove
1 tablespoon packed fresh cilantro leaves
1 serrano chile or other small hot chile, seeded
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 cup vegetable oil
6 corn tortillas
6 oz Monterey Jack cheese, coarsely shredded
Dairy sour cream
Place chicken breast in a large saucepan with water to cover. Add ¼ onion, bay leaf, peppercorns and salt to taste. Bring to a boil; reduce heat. Cover and simmer 45 minutes. Cool chicken breast in broth. Drain, reserving 1 cup broth.
Remove meat from bones and shred with 2 forks or your fingers. Add salt and pepper to taste.
If using fresh tomatillos, remove papery husks. Wash husked tomatillos and place in a medium saucepan. Add ½ inch water. Bring to a boil; reduce heat. Cover and simmer 10 minutes or until tender; drain. Cool slightly. Do not cook canned tomatillos.
Place cooked or caned tomatillos in a blender or food processor with ½ onion, garlic, cilantro and chile. Process until pureed. Heat 2 tablespoon oil in a medium saucepan. Add pureed tomatillo mixture. Cook 2 to 3 minutes. Add reserved broth and ½ teaspoon salt. Bring to a boil; reduce heat. Cover and simmer sauce 15 minutes.
Preheat oven to 350°F (175°C). Heat 1/4 cup oil in a medium skillet. With tongs, carefully place 1 tortilla at a time in hot lard. Hold in lard 3 to 5 seconds until softened. Quickly turn tortilla and soften other side, 3 to 5 seconds. Drain over skillet or on paper towels.
Place a spoonful of the shredded chicken on tortilla. Roll up and place seam side down in a shallow baking dish. When all enchiladas are assembled, cover with sauce and top with cheese. Bake 15 to 20 minutes, until cheese is melted and bubbling.
To serve, top each enchilada with a spoonful of sour cream.
"Delicious Ham and Potato Soup - A hearty, easy soup that's ready in 45 minutes. Perfect for using up leftover ham." - dora
"Restaurant-style buffalo chicken wings can be prepared in the comforts of your own home..." - ellenmarie
"I followed the recipe exactly-once for Christmas Day, the next time for New year's Eve. Both times it was a big hit, with people asking how I made it. I added some frozen fruit icecubes & I made sure the Golden Circle fruit juice packs & soft drink bottles were in the freezer for a while before I made them, so that they were-not frozen of course-but icy cold. There were a few slivers of ice in the fruit juice actually. Very easy to make, liked by just about everyone. Good recipe to have." - sherri3802
"I followed this recipe exactly, and I've got to say it was the best I've tried so far, and I have tried many claiming to be be the best. I have to agree with danboy357, if you aren't following it exactly then you are kinda defeating the purpose of the recipe as written. I wouldn't change a thing, this is 'the one' when it comes to making your own sauce!" - lil nutbrown hare
"Why go to the Cheesecake Factory to get a taste of this favorite dessert when you can make your own cheesecake at home with this recipe?" - taliesen
"This spinach and strawberry salad is topped with a fabulous homemade poppy seed dressing." - chef john