Category: Instant Pot -

Enchiladas Suizas     

Ingredients:
1 1/2 teaspoons Sea Salt
1/2 teaspoon Chili Powder
1/2 teaspoon Ground Cumin
1 1/2 pounds Boneless/Skinless Chicken cut into 2 inch chunks
1 Tablespoon Extra Virgin Olive Oil plus 2 TBL for frying Tortillas
1 Tablespoon Salted Butter
1/4 cup Chicken Broth
2 pounds Tomatillos husked
2 Serrano Chiles stemmed
2 Guerito Chiles stemmed (or Anaheim or jalapeno)
1 small Onion peeled and halved
3 cloves Fresh Garlic
1/2 bunch Fresh Cilantro Leaves stems removed
12 White Corn Tortillas
1 1/2 cups Mexican Crema (or half sour cream and half heavy cream)
10 ounces Oaxaca or Monterey Jack Cheese, shredded
8 ounces queso fresco, crumbled

Preparation:
In a medium bowl, combine the salt, chili powder, and cumin. Add the chicken chunks and toss to coat. Add the olive oil, butter, chicken chunks, chicken broth, tomatillos, serrano and Guerito chiles, and onion to the Instant Pot. Cook for 2 minutes on High Pressure, natural release 5 minutes, then quick release. Transfer the chicken to a bowl and shred it well with 2 forks.

Transfer the vegetables and liquid from the cooking pot to blender. Add the garlic and process until smooth. Add the cilantro and lightly process the salsa verde.

Preheat the oven to 350°F. Pour half the salsa verde into a 9 x 13-inch baking dish. In a large skillet over medium-high heat, add 2 teaspoons of olive oil. Add a few tortillas at a time to the hot oil, adding more oil as necessary, and flip them over, frying for 15 seconds per side. Transfer tortillas to a paper towel to drain. Place one tortilla at a time on a flat work surface and add about 1/3 cup shredded chicken and a little queso fresco. Roll up the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas and chicken. Pour the remaining salsa verde over the enchiladas. Drizzle the Mexican crema over the top and cover with the Oaxaca cheese.

Cover with foil and bake for 30 minutes, or until the cheese is melted and bubbly. Crumble the queso fresco over the enchiladas and serve.

Date added: 2018-12-14
Number of visits: 2777