Enchilada Suiza

SERVES 4

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WHAT'S NEEDED
HOW TO MAKE
  • 1 1/2 pound bone-in chicken breasts, skin removed
  • 2 teaspoons salt
  • 4 cloves garlic
  • 5 peppercorns
  • 1 pound (about 8) tomatillos, husked
  • 2 serrano chiles
  • 1/4 cup Cholula Green Pepper Hot Sauce
  • 1/4 cup loosely packed fresh cilantro
  • 2 teaspoon vegetable oil
  • 1/4 cup nonfat sour cream
  • 8 flour tortillas (6-inch)
  • 1 1/2 ounce Monterey Jack cheese, shredded

  • 1
    Place chicken in a large saucepan. Add 6 cups water, 1 teaspoon salt, 2 garlic clove, peppercorns and then bring to a boil. Reduce heat to low, cover and simmer 15 - 20 minutes. Remove chicken, pull meat from bones,shred and set aside.
  • 2
    Place tomatillos and chiles in a saucepan; cover with water and boil over medium-high heat for 8 minutes. Drain, reserving 1/2 cup liquid.
  • 3
    Transfer mixture to a blender and add remaining 2 cloves garlic, Cholula Green Pepper and cilantro. Blend until smooth, adding liquid if necessary.
  • 4
    Heat oil in a small saucepan over medium-high heat. Add tomatillo-chile puree and reduce heat to medium. Simmer, stirring constantly for 10 minutes. Reduce heat, add sour cream and remaining 1 teaspoon salt. Stir about 1 minute then set aside.
  • 5
    Preheat oven to 350°F. Warm tortillas 10 seconds per side in a skillet over medium heat. Divide shredded chicken evenly among tortillas and roll up. Spread 1/3 sauce in a 9" baking dish. Arrange enchiladas in 1 layer, seam side down. Cover with remaining sauce and sprinkle with cheese.
  • 6
    Bake 30 minutes or until cheese starts to brown.