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
407
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.

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.

Nutritional Facts

Total Fat
14g
21%
Sugar
4g
N/A
Saturated Fat
6g
32%
Cholesterol
115mg
38%
Protein
39g
77%
Carbs
33g
11%
Vitamin A
106µg
12%
Vitamin B12
0.6µg
10.2%
Vitamin B6
1mg
58%
Vitamin C
16mg
27%
Vitamin D
0.2µg
N/A
Vitamin E
1mg
6%
Vitamin K
11µg
13%
Calcium
346mg
35%
Fiber
5g
18%
Folate (food)
27µg
N/A
Folate equivalent (total)
27µg
7%
Iron
2mg
9%
Magnesium
94mg
23%
Monounsaturated
4g
N/A
Niacin (B3)
13mg
64%
Phosphorus
614mg
88%
Polyunsaturated
2g
N/A
Potassium
718mg
21%
Riboflavin (B2)
0.4mg
23.8%
Sodium
418mg
17%
Thiamin (B1)
0.2mg
13.8%
Zinc
3mg
18%

Around the Web