Chicken Enchilada Suizas
- 1 quart chicken broth
- 1 whole chicken, giblets removed
- 1 onion, quartered
- 8 cloves garlic
- 1 jalapeño, quartered, don’t remove seeds
- 1 tomato, quartered
- 1/4 cup chili powder
- 1 tbsp cumin
- 1 tbsp Mexican oregano
- 1/2 tsp cayenne
- 1/4 bunch cilantro, chopped
- 1 lb jack cheese, shredded
- 1 cup vegetable oil
- 16 corn tortillas
- 1 cup sour cream
- 1 28oz can of Green Enchilada Sauce
In a large stock pot, heat the first 11 ingredients and bring to a boil. You may need to add water to cover the entire chicken. Let simmer for approximately one hour or until the chicken falls off the bone. When done remove from heat, place chicken in a bowl, and let cool for a bit. Do not throw away the chicken stock, some will be used in this recipe and the rest can be used a later time in another recipe if you wish!
Remove skin and bones from the chicken and throw away. Shred the meat and add a ¼ cup of broth and ¼ cup of enchilada sauce. Mix well. The meat should absorb all of the liquid and be moist. In a saucepan, heat the rest of the enchilada sauce. Remove sauce from heat and stir in 1 cup of sour cream. This is now the suizas sauce.
In separate small sauté pans, heat the oil and 1 cup of suizas sauce. Oil should be heated to 350˚F, and suizas sauce should be on low heat, hot but not boiling.
To assemble enchiladas, ladle 1/4 of the remaining enchilada suizas sauce on the bottom of a 9 x 13 Pyrex dish. Dip one corn tortilla into hot oil for 1 to 2 seconds using tongs, then flip over briefly and remove. Dip hot tortila into the hot pan of suizas sauce. Remove as soon as the tortilla is coated with sauce. This is a very quick process, if you let the tortilla cook too long it will fall apart. Place 1 to 2 tablespoons of shredded chicken in a row down the center of the tortilla and top with grated jack cheese. Roll up tightly and place in the Pyrex dish on top of sauce, seam side down. Repeat until all tortillas are rolled.
Pour remaining suizas sauce over the top of the enchiladas. Cover with foil and bake at 350˚F for 40 minutes. Take off the foil and cover with remaining shredded jack cheese and put under the broiler until the cheese is hot and bubbly. Let sit for 5 minutes before serving. Enjoy with a glass of 1850 Wine Cellars Malbec.
Note: You can use rotisserie chicken if you are short on time. In that case you only need ¼ to ½ cup of broth and none of the ingredients from the onion through the cilantro.
Note: You will have extra chicken that you can make into a soup with the extra broth, or put on a salad.
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