Low Sodium Gluten Free Enchiladas Suizas

Total time1 hr 5 min

Prep time30 min

Cook time35 min

Low Sodium Gluten Free Enchiladas Suizas

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Ingredients

4 servings

For the chicken

1 ½ lb bone-in, skin-on chicken breasts (about 2 breasts)
Perdue Perfect Portions Boneless Skinless All Natural Chicken Breasts Simple Truth Organic Thin Sliced Chicken Breasts Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth All Natural Boneless Skinless Fresh Chicken Breast Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb
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4 cups chicken broth
½ white onion, halved
3 garlic cloves, smashed
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the suiza sauce

1 ½ lb fresh tomatillos (about 12 medium), husked and rinsed
2 poblano peppers
½ white onion, roughly chopped
2 garlic cloves, peeled
1 cup heavy cream
½ cup chicken broth
1 tbsp neutral oil (such as avocado oil or canola oil)
1 tsp ground cumin
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the enchiladas

12 corn tortillas (6-inch)
1 tbsp neutral oil (such as avocado oil or canola oil)
2 cups shredded monterey jack cheese
Chef's tip
Shred before measuring.

For serving

¼ cup mexican crema or sour cream, for serving
¼ cup fresh cilantro leaves, for serving (optional)
1 lime, cut into wedges, for serving (optional)

Instructions

1
Place the chicken breasts in a large saucepan with the 4 cups chicken broth, halved onion, smashed garlic, and 1 tsp salt. Bring to a boil over high heat, then reduce to a steady simmer and cook for 18–22 minutes, until an instant-read thermometer inserted into the thickest part of the breast reads 165°F (74°C). Transfer the chicken to a cutting board and let it rest for 5 minutes, then shred the meat with two forks, discarding the skin and bones. Discard the poaching liquid or reserve for another use.
2
While the chicken poaches, char the poblano peppers directly over a gas burner or under the broiler, turning with tongs every 2–3 minutes, until the skin is blackened and blistered on all sides, about 8–10 minutes total. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes. Peel off the charred skin, remove the stems and seeds, and roughly chop the flesh.

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