Enchiladas Suizas

Enchiladas Suizas
Ingrid Hoffmann

"Suizas" means Swiss in Spanish — and it’s thought that when people from Switzerland immigrated to Mexico, they brought their love of dairy with them, explaining why so many Mexican dishes are heavy on the cheese. These enchiladas are a little lighter than normal — but they still pack a strong flavor punch.

4
Servings
591
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound boneless, skinless chicken breast halves, trimmed of excess fat, rinsed
  • 3 Cups water
  • 3 garlic cloves, crushed under a knife and peeled
  • 1 Teaspoon Delicioso Adobo Seasoning
  • 6 tomatillos, husked, rinsed, and quartered
  • 1/2 medium yellow onion, coarsely chopped
  • 1/4 Cup packed cilantro leaves, plus more for garnish
  • 2 jalapeños, seeded and coarsely chopped
  • 1/2 Cup fat-free sour cream
  • 2 Tablespoons freshly grated Parmesan cheese
  • 8 corn tortillas
  • 1 Cup 2 percent milk reduced-fat mozzarella cheese, shredded

Directions

Bring the chicken, water, 2 of the garlic cloves, and the adobo to a boil in a medium saucepan over high heat. Reduce the heat to low and cover. Simmer until the chicken is opaque when pierced in the thickest part with the tip of a knife, about 15 minutes.

Transfer the chicken to a cutting board. Strain the cooking liquid into a heatproof bowl and reserve. Let the chicken cool. Using 2 forks, shred the chicken into bite-size pieces.

Purée the tomatillos, onion, cilantro, jalapeños, and the remaining garlic clove with ¼ cup of the reserved cooking liquid. Transfer to a medium saucepan. Bring to a boil over high heat.

Reduce the heat to low and simmer, stirring often, until slightly thickened, about 10 minutes. Remove from the heat. Stir in the sour cream and Parmesan. Pour into a wide, shallow dish or bowl.

Wrap the tortillas in moistened paper towels. Microwave on high until the tortillas are pliable, about 15 seconds.

Position the broiler rack 6 inches from the source of heat and preheat the broiler. Spray a 9-by-13-inch flameproof baking dish with cooking spray. Dip each tortilla in the sauce. Transfer to a plate.

Place about 2 tablespoons of the chicken on the tortilla and roll it up. Place, seam side down, in the baking dish. Pour the remaining sauce over the enchiladas and sprinkle with the mozzarella cheese.

Broil until the cheese is melted, about 1 minute. Sprinkle with the cilantro and serve immediately.

Nutritional Facts

Total Fat
39g
56%
Sugar
2g
2%
Saturated Fat
20g
83%
Cholesterol
150mg
50%
Carbohydrate, by difference
20g
15%
Protein
38g
83%
Vitamin A, RAE
342µg
49%
Vitamin B-12
4µg
100%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
512mg
51%
Choline, total
21mg
5%
Fiber, total dietary
3g
12%
Fluoride, F
1µg
0%
Folate, total
73µg
18%
Iron, Fe
11mg
61%
Magnesium, Mg
75mg
23%
Manganese, Mn
1mg
56%
Niacin
12mg
86%
Pantothenic acid
1mg
20%
Phosphorus, P
576mg
82%
Riboflavin
1mg
91%
Selenium, Se
21µg
38%
Sodium, Na
578mg
39%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
258g
10%
Zinc, Zn
6mg
75%

Enchilada Shopping Tip

Basic Latin ingredients include chiles, rice, adobo seasoning, and beans.

Enchilada Cooking Tip

Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use for your dish.