Chicken Enchiladas Suizas

 

Chicken Enchiladas Suizas

Ingredients

• 5 cups Shredded Chicken
• 1 medium Onion
• 2 Poblano Peppers
• 3 Jalapeno Peppers
• 1 1/2 cups Cilantro
• (1) 28-ounce can Whole Tomatillos (or 12-16 - depending on size - fresh or frozen tomatillos - boil them until they split open)
• 1 1/2 Tbsp lime juice
• 2 teaspoons Honey
• 1 1/2 teaspoons Salt
• 1/2 teaspoon Pepper
• 1 cup Sour Cream
• 10 Flour Tortillas
• 4 to 5 cups Mexican Cheese

Instructions

• Heat oven to 420 degrees. Cut the onion, poblano peppers (remove inner ribbing), and jalapenos and place on baking sheet. Sprinkle with salt (and drizzle with oil, if preferred). Cook for 15-20 minutes, until softened. May cook for 25 minutes if you desire a more roasted flavor. Reduce heat to 350 degrees.
• Place peppers and onions in blender. Add cilantro, drained tomatillos, lime, honey, salt, and pepper. Puree until smooth. Add sour cream** and blend. Taste for seasonings and if you want it to be spicier. If you prefer more spice, add 1/2 to 1 whole jalapeno and blend again.
• Shred cooked chicken and set aside in a medium bowl. Pour about 1/2 to 3/4 cup of sauce all over the chicken to completely coat it.
• Pour a small amount of sauce into a 9 x 13 baking dish. Place shredded chicken into the center of each tortilla. Sprinkle with cheese. Roll up and place seam side down in baking dish. Repeat.
• Pour remaining sauce all over the enchiladas and generously sprinkle with remaining cheese. Cover with foil and bake at 350 degrees for 30 minutes. Remove the foil and cook for 10 minutes longer, or until bubbly.
• Serve with cilantro and sliced avocados.

**Cook 2 lbs chicken tenders in instant pot with 1 cup water and 2 tsp poultry seasoning and 1 tsp kosher salt. Cook for 8 minutes. Use hand mixer to shred.