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Chicken Enchiladas Suizas (Food Network Kitchens) Recipe

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Chicken Enchiladas Suizas (Food Network Kitchens)
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Ingredients
13
Count
Nutrition
2605
Calories
Total time
125
Minutes
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Ingredients:

Directions:

  1. Put the chicken in a medium pot with 3 cups water, the broth, garlic, bay leaves and cilantro; season with salt. 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. Transfer the chicken to a plate to cool. Discard the bay leaves and cilantro and reserve the broth and garlic.
  2. Meanwhile, preheat the broiler. Put the tomatoes and chiles on a foil-lined baking sheet and broil, turning, until charred, about 12 minutes. Wrap in the foil to catch any juices, then cool slightly. Peel the chiles and transfer to a blender with the tomatoes and collected juices. Remove the garlic from the broth, add to the blender and puree until smooth.
  3. Heat 2 tablespoons 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.
  4. Discard the chicken skin and shred the meat. Toss the chicken with the crema and 1/2 teaspoon salt in a bowl. Soak the sliced onion in a bowl of cold water while you prepare the enchiladas.
  5. Preheat the oven to 375 degrees F. Spread 1 cup of the tomato-chile sauce in a 9-by-13-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 and put seam-side down in the baking dish. Fry and fill the remaining tortillas, arranging them side by side in the dish.
  6. Pour 2 cups of the tomato-chile sauce over the enchiladas and top with the queso fresco. Bake until warmed through, about 20 minutes. Drain the sliced onion and scatter over the enchiladas. Divide among plates and top with more cilantro, sauce and crema, if desired.
  7. Photograph by Con Poulos
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2604.76 Kcal (10906 kJ)
Calories from fat 1140.09 Kcal
% Daily Value*
Total Fat 126.68g 195%
Cholesterol 151.63mg 51%
Sodium 2840.27mg 118%
Potassium 1883.69mg 40%
Total Carbs 310g 103%
Sugars 13.68g 55%
Dietary Fiber 25.5g 102%
Protein 74.09g 148%
Vitamin C 24.8mg 41%
Iron 10.2mg 56%
Calcium 906.7mg 91%
Amount Per 100 g
Calories 297.3 Kcal (1245 kJ)
Calories from fat 130.13 Kcal
% Daily Value*
Total Fat 14.46g 195%
Cholesterol 17.31mg 51%
Sodium 324.18mg 118%
Potassium 215mg 40%
Total Carbs 35.38g 103%
Sugars 1.56g 55%
Dietary Fiber 2.91g 102%
Protein 8.46g 148%
Vitamin C 2.8mg 41%
Iron 1.2mg 56%
Calcium 103.5mg 91%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 61.9
    Points
  • 71
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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