RECIPE: Chicken Enchiladas Suizas With Reduced Fat

November 1, 2013 at 7:35 am · Filed under Cinco de Mayo-Dia De Los Muertos, International Foods, Recipes

[1] Enchiladas suizas (photo © Chef Ingrid Hoffmann).

[2] Boneless chicken breasts are seasoned with adobo (photo © Alleksana | Pexels).

[3] Spice things up with jalapeños (photo © photo © Good Eggs).

Yesterday, we recommended pork pozole recipe to celebrate Día de los muertos. If that didn’t grab you, try these chicken enchiladas suizas with reduced fat, also from Chef Ingrid Hoffman.

“Suizas” means Swiss in Spanish. The thought is that when Swiss people emigrated to Mexico, they brought their dairy-based cuisine with them. Over time, many Mexican dishes became accented with cheese.

These enchiladas are a little lighter than what you might get at a restaurant, but they still pack a strong flavor punch.

RECIPE: ENCHILADAS SUIZAS

Ingredients For 4 To 6 Servings

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 adobo seasoning

6 medium tomatillos (about 12 ounces), husked, rinsed, and quartered

½ medium yellow onion, coarsely chopped

¼ cup packed cilantro leaves, plus more for garnish

2 jalapeños, seeded and coarsely chopped

½ cup fat-free sour cream (or regular if you prefer)

2 tablespoons freshly grated Parmesan cheese

8 corn tortillas

Cooking spray

1 cup (4 ounces) 2% milk reduced-fat mozzarella cheese, shredded

Preparation

1. PLACE the chicken, water, 2 of the garlic cloves, and the adobo in a medium saucepan; bring to a boil 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.

2. TRANSFER the chicken to a cutting board. Strain the cooking liquid into a heatproof bowl and reserve. Let the chicken cool. Using two forks, shred the chicken into bite-size pieces.

3. PURÉE the tomatillos, onion, cilantro, jalapeños, and 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.

4. STIR in the sour cream and Parmesan. Pour into a wide, shallow dish or bowl.

5. WRAP the tortillas in moistened paper towels. Microwave on high (100%) until the tortillas are pliable, about 15 seconds.

6. POSITION the broiler rack 6 inches from the source of heat and preheat the broiler. Spray a 9 × 13-inch flameproof baking dish with cooking spray. Dip each tortilla in the sauce. Transfer to a plate.

7. 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.

8. BROIL until the cheese is melted, about 1 minute. Sprinkle with the cilantro and serve immediately.

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