Great recipe for: Enchiladas Suizas - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
- 1 whole chicken breast
- ¼ small onion
- 1 bay leaf
- 4 peppercorns
- 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.
© Jim Catanich