You are here: Home » Recipes » Enchiladas Suizas Enchiladas Suizas Recipe by Ingrid Hoffmann Yield 4 to 6 servings Cheesy chicken enchiladas wrapped in corn tortillas and highlighted by hot jalapenos and cooling cilantro. PrintEmail Ingredients 1 pound boneless, skinless chicken breast halves, trimmed of excess fat, 3 cups water3 garlic cloves, crushed under a knife and peeled1 teaspoon Delicioso Adobo Seasoning6 medium tomatillos (about 12 ounces), husked, rinsed, and quartered1/2 medium yellow onion, coarsely chopped1/4 cup packed cilantro leaves, plus more for garnish2 jalapenos, seeded and coarsely chopped1/2 cup fat-free sour cream2 tablespoons freshly grated Parmesan cheese8 corn tortillas1 cup (4 ounces) 2% milk reduced-fat mozzarella cheese, shredded Instructions Place the chicken, water, 2 of the garlic cloves, and the adobo to a boil in a medium saucepan over high heat. Reduce heat to low and cover. Simmer until chicken is opaque when pierced in the thickest part with the tip of a knife, about 15 minutes. Transfer chicken to a cutting board. Strain the cooking liquid into a heatproof bowl and reserve. Let the chicken cool. Using two forks, shred the chicken into bite-size pieces. Puree the tomatillos, onion, cilantro, jalapeños, and the remaining garlic clove with ¼ cup of the reserved cooking liquid. Transfer to a medium saucepan. Bring to a boil over high heat. Reduce the heat to low and simmer, stirring often, until slightly thickened, about 10 minutes. Remove from the heat. Stir in the sour cream and Parmesan. Pour into a wide, shallow dish or bowl. Wrap the tortillas in moistened paper towels. Microwave on high (100%) until the tortillas are pliable, about 15 seconds. Position the broiler rack 6 inches from the source of heat and preheat the broiler. Spray a 9×13-inch flameproof baking dish with cooking spray. Dip each tortilla in the sauce. Transfer to a plate. Place about 2 tablespoons of the chicken on the tortilla and roll it up. Place, seam side down, in the baking dish. Pour the remaining sauce over the enchiladas and sprinkle with the mozzarella cheese. Broil until the cheese is melted, about 1 minute. Sprinkle with the cilantro and serve immediately. Reprinted with permission from Latin D’Lite: Delicious Latin Recipes with a Healthy Twist. Copyright 2013, Celebra Hardcover.