What's the perfect dish to satisfy your crunchy, cheesy and spicy cravings? Chicken enchiladas suizas made by Chef Claudette Zepeda of El Jardín Restaurant in San Diego. But, be sure to follow Claudette's instructions or you might end up with a pickled chicken!

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Name: CHICKEN ENCHILADAS WITH SALSA SUIZA
Prep time: 15 min
Total time: 30 min
Yield: 0
Cuisine: not set
Ingredients: 24 (8-inch) tortillas; 2 heads iceberg lettuce sliced thin; 4 cups Emmental cheese shredded; 5 radishes sliced thin; 2 cups crema; For the chicken:; 3 pounds chicken; 1/2 gallon water; 1/2 gallon ice; 3/4 cup sugar; 1/4 cup kosher salt; 1 tablespoon oregano; 1 tablespoon peppercorns; 1 lemon cut into wedges; 1 orange cut into wedges; 1 serrano pepper halved; 1 gallon chicken stock; For the Suiza Salsa:; 2 pounds tomatillos; 2 cups cream; 1/2 cup cilantro; 1 onion; 1/2 cup Emmental cheese shredded; 3 serrano peppers; 1/2 cup pepitas; 4 cups vegetable stock or water; Salt to taste; White pepper to taste

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INGREDIENTS

24 (8-inch) tortillas
2 heads iceberg lettuce ; sliced thin
4 cups Emmental cheese ; shredded
5 radishes ; sliced thin
2 cups crema
For the chicken:
3 pounds chicken
1/2 gallon water
1/2 gallon ice
3/4 cup sugar
1/4 cup kosher salt
1 tablespoon oregano
1 tablespoon peppercorns
1 lemon ; cut into wedges
1 orange ; cut into wedges
1 serrano pepper ; halved
1 gallon chicken stock
For the Suiza Salsa:
2 pounds tomatillos
2 cups cream
1/2 cup cilantro
1 onion
1/2 cup Emmental cheese ; shredded
3 serrano peppers
1/2 cup pepitas
4 cups vegetable stock or water
Salt ; to taste
White pepper ; to taste

INSTRUCTIONS

See original recipe: https://www.tastemade.com/vid...

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NOTES

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CHICKEN ENCHILADAS WITH SALSA SUIZA

24  (8-inch) tortillas 
2 heads iceberg lettuce sliced thin
4 cups Emmental cheese shredded
5  radishes sliced thin
2 cups crema 
  For the chicken: 
3 pounds chicken 
1/2 gallon water 
1/2 gallon ice 
3/4 cup sugar 
1/4 cup kosher salt 
1 tablespoon oregano 
1 tablespoon peppercorns 
1  lemon cut into wedges
1  orange cut into wedges
1  serrano pepper halved
1 gallon chicken stock 
  For the Suiza Salsa: 
2 pounds tomatillos 
2 cups cream 
1/2 cup cilantro 
1  onion 
1/2 cup Emmental cheese shredded
3  serrano peppers 
1/2 cup pepitas 
4 cups vegetable stock or water 
  Salt to taste
  White pepper to taste

Prepare chicken:  Brine chicken using a large pot. Bring all ingredients to a boil (except chicken, broth and ice). Remove from stove and add ice. Once completely cool, add chicken and brine for 4 hours to 3 days.  Remove chicken from brine and pat dry completely. Place chicken in a medium pot with chicken stock and cook on low/medium heat until cooked through. Shred and set aside.   Prepare Suiza Salsa:  In a medium pot on low heat, cook and combine tomatillos, onion, serrano, stock (or water) and cream. Cook until onions are translucent. Remove from heat and blend in batches with cilantro and shredded cheese. Assemble enchiladas:  Heat tortillas on a griddle and place roughly 3 tablespoons of chicken, a spoonful of salsa and 1 spoonful of cheese on each. Roll, place in a baking dish and repeat. Top with remaining Suiza salsa and shredded cheese and put under the broiler to melt for 10 minutes. Plate enchiladas and garnish with crema, lettuce and radish. Enjoy!

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Nutrition

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Serving Size: 1 recipe (15950g)
Recipe Makes: 1

Calories: 8415
Calories from Fat: 4710 (56%)

Amt Per Serving		% DV

	Total Fat 523.3g	698 %
	Saturated Fat 201.5g	1008 %
	Monounsaturated Fat 191.1g
	Polyunsanturated Fat 86.6g
Cholesterol 1807mg		556 %
Sodium 72610.2mg		2504 %
Potassium 16500.9mg		434 %
Total Carbohydrate 427.7g		126 %
	Dietary Fiber 40g	160 %
	Sugars, other 387.7g
Protein 505.2g		722 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 8415

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