Enchiladas Suizas

By suzrusso

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

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

Details

Servings 4

Preparation

Step 1

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.