Enchiladas Suizas con Arroz Creamy Chicken Enchiladas with Rice

Preheat the oven to 190°C.

Place the chicken breasts in a medium pot, cover with chicken broth, and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes until cooked through (internal temperature 75°C).

While the chicken cooks, rinse the rice in a fine-mesh sieve, then combine with 400 ml water and 1/2 tsp salt in a small saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes until tender.

Remove the chicken from the broth, let cool slightly, then shred with two forks. Reserve the broth for the sauce.

In a blender, combine the tomatillos (husks removed and rinsed), half the onion (chopped), garlic, jalapeño (stemmed), cilantro, 1/2 tsp salt, and 200 ml of the reserved chicken broth. Blend until smooth.

Heat 15 ml oil in a medium saucepan over medium heat. Pour in the blended sauce and simmer for 8 minutes, stirring occasionally, until slightly thickened and darkened. Stir in the sour cream and remove from heat.

Warm the tortillas in the microwave for 30 seconds to make them pliable. Fill each tortilla with shredded chicken, roll tightly, and place seam-side down in a 9x13-inch baking dish. Pour the sauce over the enchiladas and top with shredded Swiss cheese.

Bake the enchiladas for 15 minutes until the cheese is melted and bubbly. Serve with the rice and garnish with remaining diced onion and cilantro.