Enchiladas Suizas
Serves 1
Directions
- 1Cook chicken breasts in water with half a white onion, 2 garlic cloves, 2 bay leaves, and chicken bouillon powder.
- 2Cook chicken breasts in water with half a white onion, 2 garlic cloves, 2 bay leaves, and chicken bouillon powder.
- 3Cook chicken breasts in water with half a white onion, 2 garlic cloves, 2 bay leaves, and chicken bouillon powder.
- 4Cover the pot, and once the water boils, turn down the heat to low and cook for about 30 minutes.
- 5Cover the pot, and once the water boils, turn down the heat to low and cook for about 30 minutes.
- 6Cover the pot, and once the water boils, turn down the heat to low and cook for about 30 minutes.
- 7Once the chicken is cooked, shred it.
- 8Once the chicken is cooked, shred it.
- 9Once the chicken is cooked, shred it.
- 10Season the shredded chicken with salt and black pepper.
- 11Season the shredded chicken with salt and black pepper.
- 12Season the shredded chicken with salt and black pepper.
- 13Add Monterey Jack cheese to the shredded chicken.
- 14Add Monterey Jack cheese to the shredded chicken.
- 15Add Monterey Jack cheese to the shredded chicken.
- 16For the salsa, roast 3 chiles poblanos (with seeds removed) in a pan.
- 17For the salsa, roast 3 chiles poblanos (with seeds removed) in a pan.
- 18For the salsa, roast 3 chiles poblanos (with seeds removed) in a pan.
- 19Add 7 tomatillos to the pan and cook for about 5 minutes max to avoid bitterness.
- 20Add 7 tomatillos to the pan and cook for about 5 minutes max to avoid bitterness.
- 21Add 7 tomatillos to the pan and cook for about 5 minutes max to avoid bitterness.
- 22Add 3 chiles serranos to the pan for a spicier salsa, or use jalapeños instead.
- 23Add 3 chiles serranos to the pan for a spicier salsa, or use jalapeños instead.
- 24Add 3 chiles serranos to the pan for a spicier salsa, or use jalapeños instead.
- 25Once the chiles poblanos are nicely toasted, add them to a bag to sweat, making them easier to peel.
- 26Once the chiles poblanos are nicely toasted, add them to a bag to sweat, making them easier to peel.
- 27Once the chiles poblanos are nicely toasted, add them to a bag to sweat, making them easier to peel.
- 28To the blender, add the peeled chiles poblanos, roasted tomatillos, and chiles serranos.
- 29To the blender, add the peeled chiles poblanos, roasted tomatillos, and chiles serranos.
- 30To the blender, add the peeled chiles poblanos, roasted tomatillos, and chiles serranos.
- 31Add a small piece of white onion and 2 garlic cloves to the blender.
- 32Add a small piece of white onion and 2 garlic cloves to the blender.
- 33Add a small piece of white onion and 2 garlic cloves to the blender.
- 34Add a whole can of media crema (table cream) to the blender.
- 35Add a whole can of media crema (table cream) to the blender.
- 36Add a whole can of media crema (table cream) to the blender.
- 37Pour half a cup of the water used to boil the chicken into the blender.
- 38Pour half a cup of the water used to boil the chicken into the blender.
- 39Pour half a cup of the water used to boil the chicken into the blender.
- 40Season the salsa mixture with a spoonful of chicken bouillon powder and black pepper.
- 41Season the salsa mixture with a spoonful of chicken bouillon powder and black pepper.
- 42Season the salsa mixture with a spoonful of chicken bouillon powder and black pepper.
- 43Blend the salsa until smooth.
- 44Blend the salsa until smooth.
- 45Blend the salsa until smooth.
- 46Fry corn tortillas in oil for about 10 seconds on each side to prevent them from breaking when rolling.
- 47Fry corn tortillas in oil for about 10 seconds on each side to prevent them from breaking when rolling.
- 48Fry corn tortillas in oil for about 10 seconds on each side to prevent them from breaking when rolling.
- 49To a pan, add a small layer of the prepared salsa.
- 50To a pan, add a small layer of the prepared salsa.
- 51To a pan, add a small layer of the prepared salsa.
- 52Dip each fried tortilla into the sauce, fill with chicken and cheese, and roll them.
- 53Dip each fried tortilla into the sauce, fill with chicken and cheese, and roll them.
- 54Dip each fried tortilla into the sauce, fill with chicken and cheese, and roll them.
- 55Place the rolled enchiladas into the pan on top of the salsa.
- 56Place the rolled enchiladas into the pan on top of the salsa.
- 57Place the rolled enchiladas into the pan on top of the salsa.
- 58Pour the remaining salsa over the enchiladas.
- 59Pour the remaining salsa over the enchiladas.
- 60Pour the remaining salsa over the enchiladas.
- 61Add Monterey Jack cheese on top of the enchiladas.
- 62Add Monterey Jack cheese on top of the enchiladas.
- 63Add Monterey Jack cheese on top of the enchiladas.
- 64Cover the pan and let it simmer on low heat until the cheese melts.
- 65Cover the pan and let it simmer on low heat until the cheese melts.
- 66Cover the pan and let it simmer on low heat until the cheese melts.
- 67Serve the enchiladas suizas with rice.
- 68Serve the enchiladas suizas with rice.
- 69Serve the enchiladas suizas with rice.
Ingredients
- 3 units Chicken breast
- 3 units Chicken breast
- 3 units Chicken breast
- 0.5 half White onion
- 0.5 half White onion
- 0.5 half White onion
- 2 cloves Garlic cloves
- 2 cloves Garlic cloves
- 2 cloves Garlic cloves
- 2 leaves Bay leaves
- 2 leaves Bay leaves
- 2 leaves Bay leaves
- Chicken bouillon powder
- Chicken bouillon powder
- Chicken bouillon powder
- Salt
- Salt
- Salt
- Black pepper
- Black pepper
- Black pepper
- handfuls Monterey Jack cheese
- handfuls Monterey Jack cheese
- handfuls Monterey Jack cheese
- 3 units Chiles poblanos
- 3 units Chiles poblanos
- 3 units Chiles poblanos
- 7 units Tomatillos
- 7 units Tomatillos
- 7 units Tomatillos
- 3 units Chiles serranos
- 3 units Chiles serranos
- 3 units Chiles serranos
- 1 can Table cream (Media Crema)
- 1 can Table cream (Media Crema)
- 1 can Table cream (Media Crema)
- 0.5 cup Water
- 0.5 cup Water
- 0.5 cup Water
- Corn tortillas
- Corn tortillas
- Corn tortillas
Equipment
PotPanBlenderTongs
Tips
- To peel the roasted chiles poblanos easily, place them in a bag to sweat after roasting.
- Be careful not to overcook the tomatillos as they could get bitter.