Enchiladas Suizas

Ingredients

  • 2 serrano chiles
  • 1 ½ oz Monterey Jack cheese, shredded
  • 8 corn tortillas (6" each)
  • ¼ cup nonfat sour cream
  • 2 teaspoon vegetable oil
  • ¼ cup loosely packed fresh cilantro
  • 1 lb tomatillos (about 8), husked
  • + 4 more ingredients
    • 5 peppercorns
    • 4 cloves garlic
    • 2 teaspoon salt
    • 1 ½ lb bone-in chicken breasts, skin removed

1. Place chicken in a large saucepan. Add 6 cups water, 1 teaspoon salt, 2 garlic cloves and peppercorns. Boil. Reduce heat to low; cover. Simmer 15 to 20 minutes. Remove chicken. Pull meat from bones; shred; set aside. Place tomatillos and chiles in a saucepan; cover with water; boil over medium...

View full recipe at SpringPad

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