Chicken Enchiladas Suizas

Ingredients and Weight:

• 8 boneless, skinless chicken breasts (1.5 pounds)
• 1 large onion (1 cup chopped)
• 4 cloves garlic (1 tablespoon minced)
• 2 (15-ounce) cans black beans, drained and rinsed
• 2 (14.5-ounce) cans diced tomatoes with green chilies, undrained
• 1 cup chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (16-ounce) jar tomatillo salsa verde
• 1 cup shredded Monterey Jack cheese
• 1/2 cup chopped fresh cilantro
• 12 corn tortillas
• Vegetable oil, for frying

Preparation Time:

• 30 minutes

Cooking Time:

• 45 minutes

Difficulty Level:

• 2 (Easy-Moderate)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. Heat a large skillet over medium heat. Add 1 tablespoon of vegetable oil and cook the chicken until browned on all sides. Remove from heat and shred the chicken.
3. In the same skillet, sauté the onion and garlic until softened. Stir in the black beans, tomatoes, chicken broth, cumin, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the liquid has reduced by half.
4. In a large baking dish, spread a thin layer of tomatillo salsa verde. Fill each tortilla with 1/4 cup of the chicken mixture and roll them up. Place the enchiladas in the baking dish and pour the remaining salsa verde over them.
5. Bake for 25-30 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
6. Top with shredded Monterey Jack cheese and chopped cilantro before serving.

Nutritional Information per Serving:

• Calories: 450
• Fat: 15 grams
• Saturated Fat: 5 grams
• Cholesterol: 70 milligrams
• Sodium: 700 milligrams
• Protein: 30 grams
• Carbohydrates: 55 grams
• Fiber: 10 grams

Dish Characteristics:

• Savory and cheesy
• Tender and flavorful chicken
• Rich and creamy tomatillo salsa verde
• Perfectly rolled enchiladas

User Comments:

• "These enchiladas are absolutely delicious! The chicken is so moist and tender, and the salsa verde is the perfect touch."
• "I love the combination of flavors in these enchiladas. They're cheesy, spicy, and savory all at the same time."
• "I've made these enchiladas several times now, and they're always a hit with my family and friends."

Special Precautions and Tips:

• If you can't find tomatillo salsa verde, you can substitute regular salsa.
• To make the enchiladas vegetarian, omit the chicken and use vegetarian chili instead.
• To make the enchiladas ahead of time, assemble them and bake them for 20 minutes. Then, let them cool completely and wrap them in plastic wrap. To reheat, bake them for 30 minutes, or until heated through.