PCOS Friendly Gluten Free Enchiladas Suizas
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb bone-in, skin-on chicken breasts (about 2 breasts)
- 4 cups chicken broth
- ½ white onion, halved
- 3 garlic cloves, smashed
- 1 tsp salt
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 or canola oil)
- 1 tsp ground cumin
- ½ tsp salt, plus more to taste
For the enchiladas
- 12 corn tortillas (6-inch)
Chef's tipCassava tortillas are typically 6-inch — warm them so they stay pliable, and use two for overstuffed fillings. - 1 tbsp neutral oil (such as avocado or canola oil)
- 2 cups shredded monterey jack cheese
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!