Seed Oil Free Gluten Free Enchiladas Suizas
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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)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 1 tsp ground cumin
- ½ tsp salt, plus more to taste
For the enchiladas
- 12 corn tortillas (6-inch)
- 1 tbsp neutral oil (such as avocado or canola oil)Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
- 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.
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