Enchiladas Suizas -- Chicken Enchiladas with Creamy Green Sauce

• Gluten free

• Meat

  • 1 Chicken breast, Large

• Produce

  • 10 sprigs Cilantro
  • 2 tbsp Cilantro
  • 2 Garlic cloves
  • 1 Poblano
  • 1 Serrano
  • 5 Tomatillos
  • 1/2 White onion
  • 2 tbsp White onion

• Canned Goods

  • 1 cup Chicken stock

• Bread & Baked Goods

  • 8 Corn tortillas

• Dairy

  • 1/4 cup Creme fraiche
  • 1 cup Monterey jack cheese

Found on mexicanplease.com

Description

Directions

• To poach the chicken, cover chicken breast with water and bring to a boil. Add a half onion, cilantro sprigs and a pinch of salt for additional flavor.
• Once boiling, reduce heat and let simmer for 15-20 minutes or until chicken is cooked through.
• Meanwhile, roast the tomatillos and poblano in the oven at 400F
• The tomatillos will be done roasting when they turn army green, about 10-12 minutes. The poblano will need a bit longer.
• Add the tomatillos to a blender along with 1/2 onion, 2 garlic cloves, 10 sprigs of cilantro, and 1/2 of a serrano pepper.
• Cut off the stem and de-seed the poblano. Add to the blender and pulse blend with the other ingredients.
• Taste for heat level and add another half of the serrano if you want.
• Heat a dollop of oil in a saucepan on medium heat
• Add the green sauce from the blender and saute for a few minutes
• Add 1 cup chicken stock and 1/4 cup creme fraiche to the mixture
• Cook on medium-low until heated through
• Use two forks to shred the chicken and add to a mixing bowl along with finely chopped onion, a handful of cheese, and dashes of salt. You can also add some green sauce or cream if you want.
• Heat tortillas in the oven for a few minutes.
• Prepare the baking dish by adding a few spoonfuls of the green sauce and spreading around
• On a plate, add a couple spoonfuls of the green sauce
• Dredge a tortilla in the sauce, flip, and fill with a small handful of the chicken mixture
• Roll up and place on the baking dish. Keep going ‘til the chicken is gone
• Add the remaining sauce on top of the enchiladas along with a layer of cheese
• Bake for 10-15 minutes or until the cheese is melted
• Serve immediately
• Optional garnishes include cilantro and a drizzle of crema

Nutrition