Chicken Enchiladas Suizas

Name: Chicken Enchiladas Suizas
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 bay leaves; 3 sprigs fresh cilantro, plus more for topping (optional); 2 cloves garlic; 6 servings Kosher salt; 473 milliliters low-sodium chicken broth; 118 milliliters Mexican crema or sour cream, plus more for topping (optional); 1 large white onion; 2/3 diced, 1/3 sliced into rings; 907 grams plum tomatoes; 177 milliliters crumbled queso fresco; 1 or 2 serrano chile peppers, stemmed; 907 grams skin-on, bone-in chicken breasts (about; 2 Tbsps vegetable oil, plus 1/2 cup for frying; 12 corn tortillas, preferably white

Chicken Enchiladas Suizas might be just the Mexican recipe you are searching for. This main course has 758 calories, 41g of protein, and 9g of fat per serving. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 6. It is a good option if you're following a gluten free diet. Head to the store and pick up bay leaves, plum tomatoes, skin-on, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

Put the chicken in a medium pot with 3 cups water, the broth, garlic, bay leaves and cilantro; season with salt. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low and gently simmer, turning the chicken as needed, until cooked through, about 30 minutes.

Ingredients you will need

Bay Leaves

Cilantro

Whole Chicken

Garlic

Broth

Water

Salt

Equipment you will use

Pot

Transfer the chicken to a plate to cool. Discard the bay leaves and cilantro and reserve the broth and garlic.

Ingredients you will need

Bay Leaves

Cilantro

Whole Chicken

Garlic

Broth

Meanwhile, preheat the broiler.

Equipment you will use

Broiler

Put the tomatoes and chiles on a foil-lined baking sheet and broil, turning, until charred, about 12 minutes. Wrap in the foil to catch any juices, then cool slightly. Peel the chiles and transfer to a blender with the tomatoes and collected juices.

Ingredients you will need

Tomato

Chili Pepper

Wrap

Equipment you will use

Baking Sheet

Blender

Aluminum Foil

Remove the garlic from the broth, add to the blender and puree until smooth.

Ingredients you will need

Garlic

Broth

Equipment you will use

Blender

Heat 2 tablespoons vegetable oil in a pot over medium heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Pot

Add the diced onion and cook, stirring, until golden, about 3 minutes. Increase the heat to medium high and stir in the tomato-chile puree and 1/2 teaspoon salt. Cook, stirring, until the sauce is thick, about 15 minutes. Stir in 3 cups of the reserved broth and bring to a simmer. Partially cover and cook about 20 minutes.

Ingredients you will need

Tomato

Broth

Chili Pepper

Onion

Sauce

Salt

Add 1 teaspoon salt; keep the sauce warm.

Ingredients you will need

Sauce

Salt

Discard the chicken skin and shred the meat. Toss the chicken with the crema and 1/2 teaspoon salt in a bowl. Soak the sliced onion in a bowl of cold water while you prepare the enchiladas.

Ingredients you will need

Meat

Mexican Crema

Onion

Water

Salt

Equipment you will use

Bowl

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Spread 1 cup of the tomato-chile sauce in a 9-by-13-inch baking dish.

Ingredients you will need

Sauce

Tomato

Chili Pepper

Equipment you will use

Baking Pan

Heat 1/2 cup vegetable oil in a skillet over medium-high heat. Fry a tortilla until puffed, about 15 seconds per side, turning with tongs. Quickly spoon 2 tablespoons chicken onto the tortilla, roll it up and put seam-side down in the baking dish. Fry and fill the remaining tortillas, arranging them side by side in the dish.

Ingredients you will need

Vegetable Oil

Tortilla

Whole Chicken

Roll

Equipment you will use

Baking Pan

Tongs

Pour 2 cups of the tomato-chile sauce over the enchiladas and top with the queso fresco.

Ingredients you will need

Queso Fresco

Tomato

Chili Pepper

Sauce

Bake until warmed through, about 20 minutes.

Equipment you will use

Oven

Drain the sliced onion and scatter over the enchiladas. Divide among plates and top with more cilantro, sauce and crema, if desired.

Ingredients you will need

Cilantro

Mexican Crema

Onion

Sauce

Photograph by Con Poulos

Equipment

Ingredients

Servings:

bay leaves 3sprigs

fresh cilantro, plus more for topping (optional)2cloves

garlic 6servings

Kosher salt 473milliliters

low-sodium chicken broth 118milliliters

Mexican crema or sour cream, plus more for topping (optional)1large

white onion; 2/3 diced, 1/3 sliced into rings 907grams

plum tomatoes 177milliliters

crumbled queso fresco 1

or 2 serrano chile peppers, stemmed 907grams

skin-on, bone-in chicken breasts (about 2Tbsps

vegetable oil, plus 1/2 cup for frying 12

corn tortillas, preferably white

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Dragonette Cellars Sta. Rita Hills Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 45 dollars per bottle.