Enchiladas suizas
5
Points®
Total time: 1 hr 45 min • Prep: 30 min • Cook: 1 hr 10 min • Serves: 8 • Difficulty: Easy
Filled with chicken, creamy cheese, and sour cream and topped with a spicy tomatillo sauce, these enchiladas will reward your efforts with a homemade meal that’s easy and delicious.
Ingredients
Uncooked bone in skinless chicken thigh
36 oz, (2 1/4 pounds, about 8 thighs)
Tomatillo
2½ pound(s), husked, rinsed, and quartered
Jalapeño pepper
1 medium, seeded and chopped
Sugar
1 tsp
Table salt
½ tsp
Black pepper
⅛ tsp
Cooking spray
4 spray(s)
Canola oil
2 tsp
Uncooked onion
1 medium, finely chopped
Garlic
2 clove(s), minced
Corn tortilla
8 tortilla(s), medium
Reduced fat shredded Monterey Jack cheese
1 cup(s), or shredded Oaxaca cheese
Light sour cream
½ cup(s)
Cilantro
⅓ cup(s), chopped
Instructions
1
Place chicken in Dutch oven and add just enough cold lightly salted water to cover; bring to boil over high heat. Reduce heat and simmer, partially covered, until cooked through, about 30 minutes. Transfer chicken to cutting board. Shred chicken into long, thin strips; discard bones.
2
Meanwhile, pulse tomatillos, jalapeño, sugar, salt, and pepper in food processor until tomatillos are coarsely chopped.
3
Preheat oven to 350°F. Spray 9 x 13-inch baking dish with nonstick spray.
4
Heat oil in large skillet over medium-high heat. Add onion and cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add tomatillo mixture and bring to boil. Cook, stirring occasionally, until slightly thickened, about 5 minutes.
5
Top each tortilla with about 1/4 cup shredded chicken, 1/2 tablespoon Monterey Jack, and 1 tablespoon sour cream and roll up jelly-roll style. Place enchiladas, seam side down, in prepared baking dish. Pour tomatillo mixture over enchiladas. Sprinkle with remaining cheese.
6
Cover tightly with nonstick foil. Bake until bubbly and cheese melts, about 30 minutes. Let stand 5 minutes. Sprinkle with cilantro just before serving.
7
Serving size: 1 enchilada
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