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Enchiladas Zuizas by Ingrid Hoffman


  • 1 pound boneless skinless chicken breast halves, trimmed of excess fat, rinsed
  • 3 cups water
  • 3 garlic cloves crushed under a knife and peeled
  • 1 teaspoon Delicioso Adobo Seasoning
  • 6 medium tomatillos about 12 ounces, husked, rinsed, and quartered
  • ½ medium yellow onion coarsely chopped
  • ¼ cup packed cilantro leaves plus more for garnish
  • 2 jalapeños seeded and coarsely chopped
  • ½ cup fat-free sour cream
  • 2 tablespoons freshly grated Parmesan cheese
  • 8 corn tortillas
  • cooking spray
  • 1 cup 4 ounces 2% milk reduced-fat mozzarella cheese, shredded


  • Place the chicken, water, 2 of the garlic cloves, and the adobo to a boil in a medium saucepan over high heat.
  • Reduce the heat to low and cover.
  • Simmer until the chicken is opaque when pierced in the thickest part with the tip of a knife, about 15 minutes.
  • Transfer the 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.