Tuesday, August 24, 2010

Chicken Enchiladas Suizas

Whew...It has been quite a while! It has been a busy month, my husband and i made the long trip back to Washington and are finally getting settled in and i am getting time to once again try some new recipes and share them! Yeah, right?!? :)

This recipe is was adapted from the September 2010 edition of the Food Network Magazine. I am not sure what Suiza means but i can do my own translation! These enchiladas were very good and definitely worth all the work that went into them! They were a little time consuming but nothing really difficult.

In a medium pot with 3 cups water, add chicken broth, garlic, bay leaves and cilantro. Season with salt. I didn't follow the recipe exactly and went with the boneless and skinless chicken breasts which next time i will follow the recipe!! The chicken was good but it did get a little dried out.

Cover and bring to a boil over medium-high heat. Reduce the heat to medium-low and gently simmer, turning the chicken as needed, until cooked through, about 30 minutes. By the way, the smell coming from the chicken was sooo good!! Just a warning.... :)

Meanwhile, preheat your broiler. Put the tomatoes and chilies on a foil-lined baking sheet.

Broil, until charred about 12 minutes.

Wrap in the foil to catch any juices, then cool slightly.

While chilies are cooling, i got my onions ready. Dice 2/3 for later use in sauce and slice 1/3 of onion into rings for the top.

Once vegetables are cooled, Peel the chilies and transfer to a blender with the tomatoes and collected juices. Remove the garlic from the broth, add to the blender.

Puree until smooth.

After chicken is cooked through, transfer the chicken to a plate to cool.

Heat vegetable oil in a pot over medium heat. Add the diced onion and cook, stirring, until golden, about 3 minutes.

Increase the heat to medium-high and stir in the tomato-chile puree and 1/2 teaspoon salt. Cook, stirring, until the sauce is thick, about 15 minutes.

Stir in 3 cups of the reserved broth and bring to a simmer. Partially cover and cook about 20 minutes. Add 1 teaspoon salt; keep the sauce warm.

Discard the chicken skin and shred the meat.

Toss the chicken with the crema or sour cream and 1/2 teaspoon salt in bowl.

Soak the sliced onion in a bowl of cold water while you prepare the enchiladas.

Preheat oven to 375°. Spread 1 cup of the tomato-chile sauce in a 9x13-inch baking dish.

Heat 1/2 cup vegetable oil in a skillet over medium-high heat. Fry a tortilla until puffed, about 15 seconds per side, turning with tongs.

Quickly spoon 2 tablespoons chicken onto the tortilla, roll it up.

Put seam-side down in the baking dish. Fry and fill the remaining tortillas, arranging them side by side in the dish.

Pour 2 cups of the remaining sauce over the enchiladas.

Top with Queso Fresco. Bake until warmed through, about 20 minutes.

Drain the sliced onion and scatter over enchiladas. Divide among plates and top with more cilantro, sauce and crema or sour cream, if desired. Thoroughly enjoy after all your work!