Enchiladas Suizas

THE SKINNY 406 calories per 2 enchiladas 11.8 g fat (3.5 g saturated) 5.7 g fiber 34 g carbs 40 g protein

Enchiladas Suizas
Enchiladas Suizas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1 1/2

    lb bone-in chicken breasts, skin removed

  • 2

    tsp salt

  • 4

    cloves garlic

  • 5

    peppercorns

  • 1

    lb tomatillos (about 8), husked

  • 2

    serrano chiles

  • 1/4

    cup loosely packed fresh cilantro

  • 2

    tsp vegetable oil

  • 1/4

    cup nonfat sour cream

  • 8

    corn tortillas (6" each)

  • 1 1/2

    oz Monterey Jack cheese, shredded

Directions

Place chicken in a large saucepan. Add 6 cups water, 1 tsp of the salt, 2 of the garlic cloves and peppercorns and bring to a boil. Reduce heat to low; cover. Simmer 15 to 20 minutes. Remove chicken from liquid. Pull meat from bones and shred; set aside. Place tomatillos and chiles in a medium saucepan. Cover with water and boil over medium-high heat about 8 minutes. Drain, reserving 1/2 cup liquid. Transfer tomatillos and chiles to a blender. Add cilantro and remaining 2 cloves garlic; blend until smooth, adding reserved liquid if necessary. Heat oil in a small saucepan over medium-high heat. Add tomatillo-chile puree; reduce heat to medium. Simmer, stirring constantly, 10 minutes or until sauce reduces to about 1 cup. Reduce heat, add sour cream and remaining 1 tsp salt. Stir about 1 minute. Set aside. Heat oven to 350°. Heat a large skillet over medium heat; warm tortillas 10 seconds per side. Divide shredded chicken evenly among tortillas; roll up. Spread 1/3 of the sauce in a 9" baking dish. Arrange enchiladas in a layer, seam side down. Cover with remaining sauce; sprinkle with cheese. Bake until cheese starts to brown, about 30 minutes. Serve immediately.

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