A classic Mexican dish featuring tender shredded chicken rolled in soft corn tortillas, bathed in a creamy tomatillo and serrano chile sauce, and baked with a generous blanket of melted Swiss cheese. Originating from Mexico City, this dish is the epitome of rich, tangy comfort food.
Prep25 min
Cook30 min
Servings4
Serving size: 1 serving
861cal
62gprotein
49gcarbs
47g
Ingredients
1.5 lb Boneless Skinless Chicken Breast (About 3 medium breasts)
6 cup Water (For boiling chicken and vegetables)
1 tsp Salt (For boiling the chicken)
1 lb Tomatillos (Husks removed and rinsed)
1 pcs White Onion (Medium, quartered)
3 cloves Garlic (Peeled)
2 pcs Serrano Peppers (Stems removed, use more or less for desired heat)
0.5 cup Cilantro (Fresh, loosely packed, plus more for garnish)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A vibrant and zesty salad bursting with sweet corn, hearty black beans, and crisp veggies, all tossed in a tangy lime-chili dressing. Perfect for picnics, potlucks, or as a fresh side to grilled meats.
About Enchiladas Suizas, Steamed Basmati Rice and Corn Salad
Creamy, soul-satisfying Enchiladas Suizas with fluffy rice and corn salad - perfectly spiced comfort food!
This tex_mex and mexican_american dish is perfect for dinner. With 1456.99 calories and 79.21g of protein per serving, it's a nutritious choice for your meal plan.
fat
Chicken Broth
(Preferably reserved from boiling the chicken)
1 cup Mexican Crema (Sour cream thinned with a little milk is a good substitute)
12 pcs Corn Tortillas (6-inch size)
0.25 cup Vegetable Oil (For frying tortillas)
1.5 cup Swiss Cheese (Freshly shredded for best melting)
0.5 cup Monterey Jack Cheese (Freshly shredded)
1 tsp Kosher Salt (For the sauce, or to taste)
Instructions
1
Cook and Shred Chicken
Place chicken breasts in a medium pot with 1 tsp of salt and cover with about 4 cups of water. Bring to a boil, then reduce heat to a gentle simmer.
Cook for 15-20 minutes, until the chicken is cooked through (165°F or 74°C).
Remove the chicken and set it aside to cool. Reserve at least 1 cup of the cooking liquid to use as chicken broth.
Once cool enough to handle, use two forks to shred the chicken into bite-sized pieces. Set aside.
2
Prepare the Salsa Verde
In a separate saucepan, combine the tomatillos, two quarters of the onion, garlic cloves, and serrano peppers. Cover with water and bring to a boil.
Cook for 8-10 minutes, until the tomatillos soften and change color to a dull olive green. Do not let them burst.
Using a slotted spoon, transfer the boiled vegetables to a blender. Add the fresh cilantro and 1 cup of the reserved chicken broth.
Blend on high until the sauce is completely smooth. Be careful when blending hot liquids.
3
Finish the Creamy Sauce
Heat 1 tablespoon of the vegetable oil in a skillet over medium heat. Carefully pour the blended salsa into the skillet; it will sizzle and spatter.
Bring the sauce to a simmer and cook for 5-7 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
Remove the skillet from the heat and let it cool for 2-3 minutes. Stir in the Mexican crema and 1 tsp of kosher salt until the sauce is smooth and creamy. Stirring off-heat prevents the crema from curdling.
4
Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Heat the remaining vegetable oil in a small skillet over medium-high heat.
Using tongs, quickly fry each tortilla for 10-15 seconds per side until it's soft and pliable but not crisp. Place them on a plate lined with paper towels to drain excess oil.
Pour about 1 cup of the creamy sauce into a shallow dish. Dip each fried tortilla into the sauce, ensuring both sides are coated.
Fill each sauced tortilla with a generous amount of shredded chicken, roll it up, and place it seam-side down in the prepared baking dish.
5
Bake and Serve
Pour the remaining sauce evenly over the rolled enchiladas in the dish.
Combine the shredded Swiss and Monterey Jack cheeses and sprinkle them evenly over the top.
Bake for 15-20 minutes, or until the cheese is fully melted and bubbly, and the edges are lightly browned.
Let the enchiladas rest for 5-10 minutes before serving. This helps them set.
Garnish with thinly sliced rings from the remaining raw onion, fresh cilantro, and an extra drizzle of crema. Serve immediately.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
4 medium ears Corn on the Cob (Fresh is best, but frozen or canned can be substituted)
15 oz Black Beans (Canned, rinsed and drained)
1 medium Red Bell Pepper (Finely diced)
0.5 medium Red Onion (Finely diced)
1 whole Jalapeño (Seeds removed and minced)
0.5 cup Cilantro (Fresh, chopped)
0.25 cup Olive Oil (Extra virgin, plus a little for grilling)
0.25 cup Lime Juice (Freshly squeezed, from about 2 limes)
1 tsp Ground Cumin
0.5 tsp Chili Powder (Use a mild variety like ancho)
0.75 tsp Salt (Or to taste)
0.25 tsp Black Pepper (Freshly ground)
Instructions
1
Grill the Corn
Preheat your grill to medium-high heat (around 400°F or 200°C).
Brush the corn cobs lightly with a small amount of olive oil.
Place the corn directly on the grill grates. Grill for 8-10 minutes, turning every 2-3 minutes, until the kernels are tender and have a nice char in spots.
Remove the corn from the grill and set aside to cool for about 10 minutes, or until cool enough to handle.
Once cooled, stand each cob on its end on a cutting board and use a sharp knife to carefully slice the kernels off the cob.
2
Prepare the Salad Base
In a large mixing bowl, combine the grilled corn kernels, rinsed and drained black beans, diced red bell pepper, diced red onion, minced jalapeño, and chopped fresh cilantro.
3
Whisk the Dressing
In a small bowl or a jar with a lid, combine the 1/4 cup of olive oil, fresh lime juice, ground cumin, chili powder, salt, and black pepper.
Whisk vigorously or shake the jar until the dressing is well emulsified.
