Stacked Hen Enchiladas Suizas | Jennifer Cooks
In case you have been learning this weblog prolonged, you’ll know that I LOVE Mexican meals, nonetheless trying to lower the vitality and protect the good real style is just a bit powerful, notably when making one factor like enchiladas. And when enchiladas are topped with a rich, creamy Suiza sauce, you might as successfully pack it up and title it a day on the burden loss plan wagon. I have been engaged on this recipe for a while and admittedly might most definitely decide additional strategies to lower the vitality rather more, nonetheless truly I’m afraid that it merely wouldn’t fashion the an identical. Plus, I really feel 400+ vitality is pretty good for an evening meal, notably when you’ll have a pleasing inexperienced salad on the side.
Suiza sauce is traditionally a cream based sauce, so to cut vitality proper right here I used light bitter cream, which I really feel works somewhat effectively. I saved the cheese and layered it in with the hen and sauce. It’s a unbelievable comfort meals that I hope you may get pleasure from as so much as I do…nonetheless with out as so much guilt!
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Stacked Hen Enchiladas Suizas
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Cost
Parts
- 8 boneless skinless hen thighs
- ¼ cup pickled jalapenos chopped, to fashion
- ¼ cup pickled jalapeno juice
- 1 cup chopped Spanish onion
- 3 cloves garlic minced
- 1 ½ cups hen broth
- 2 teaspoons Seasoned Salt used: Jane’s Krazy Mixed Up Salt
- 2 teaspoons cumin
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups reserved hen broth
- 1 7 ounce can prepared salsa verde (used: Herdez)
- 1 small can chopped inexperienced chiles
- 8 ounces lite bitter cream
- 1 clove garlic minced
- ¾ teaspoon salt
- 1 dash ground cumin
- 24 corn tortillas quartered
- 2 cups shredded Monterey Jack cheese
Instructions
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For the hen:
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Preheat oven to 350 ranges.
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Spray a roasting pan or Dutch oven with cooking spray. Place hen thighs into pan. Add jalapenos, jalapeno juice, onion, garlic, hen broth, cumin and seasoned salt.
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Braise in oven for 2 hours (the meat might be very tender and there might be quite a lot of juice left throughout the pan…about 3 cups). Take away from oven and take away hen thighs onto a platter to sit back. RESERVE 2 cups braising broth. As quickly as hen has cooled, shred with a fork; put apart.
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For Suiza sauce:
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In a deep skillet, soften butter. Add flour, stirring repeatedly for about 1 minute. Stir in garlic, then immediately stir in broth all of the sudden and proceed stirring until successfully blended and clear. Stir in salsa verde, inexperienced chiles, and bitter cream. Season with salt and pepper to fashion.
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Spray a deep 9×13 baking dish with cooking spray and add about 1 cup of suiza sauce into the underside. Layer ¼ of the tortilla objects, then shredded hen, just a bit additional sauce, then cheese. Proceed repeating these layers. End with tortilla objects, remaining sauce and remaining cheese.
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Bake at 350 ranges for about 40 minutes, or until scorching and bubbly. Let stand for 10 to fifteen minutes sooner than slicing and serving.
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