Enchiladas Suizas
These classic Enchiladas Suizas are loaded with shredded chicken & cheese topped in a creamy mild green sauce & baked until hot & melty. The easy recipe is a Mexican favorite the whole family will love.
Equipment
- 9x13 baking dish
Ingredients
- 24 ounces Salsa Verde
- 1 cup Mexican crema or sour cream
- ⅓ cup cilantro
- 2 garlic cloves
- 2 cups shredded chicken
- 2 cups shredded Monterey Jack cheese
- 10 corn tortillas "king size" not small street taco size
- 2 tablespoons vegetable oil optional
- cilantro, crema, avocado, hot sauce, onion, etc additional for topping
Instructions
- Preheat oven to 375°F.
- In a blender, combine ½ of the salsa verde, crema, cilantro, & garlic. Blend until smooth.24 ounces Salsa Verde, 1 cup Mexican crema , ⅓ cup cilantro , 2 garlic cloves
- In a pie pan, pour in the crema mixture and add the remaining salsa verde, stir to combine. Spoon ¼ of the sauce into the bottom of the 9x12 baking dish to thinly coat the bottom. Set remaining aside.
- Now set up the enchilada filling station on the counter near your stovetop. Have an empty plate next to the stove to start - this will be used for filling & rolling each enchilada.Place the shredded cheese in a bowl or plate. Do the same for the chicken. Set both aside near the prepared sauce.
- Heating up the tortillas - OPTION 1 Bring a medium skillet to heat on the stovetop with a few drops of oil at a time. Once hot, using tongs warm and soft one tortilla at a time in the hot oil. Remove from the pan and let any oil drop off. OPTION 2: heat 2 tortillas at a time in the microwave for 30 seconds. (my favorite way to do this!)Transfer a hot tortilla to the enchilada sauce and quickly & lightly dip it in the sauce on both sides and place on the empty plate.2 tablespoons vegetable oil
- Immediately top each heated tortillas with chicken and a tiny bit of cheese to fill the center leaving the edges to roll each one up. For best results I like a 2:1 chicken to cheese ratio (cheese will be on top too so you will get plenty!)
- Place the enchilada seem side down in the baking dish. Continue with remaining tortillas and filling filling the baking dish in a single layer.
- Cover with the remaining sauce and remaining shredded cheese. Bake in the preheated oven for 30 minutes. For crispier edges & brown cheese - let it cook another 10 minutes. (see photos above in post for comparison)
- Remove from oven once bubbling and the edges are just getting golden. Let it rest for 5 minutes before serving - so the enchiladas set up and the cheese doesn't ooze out.
- Serve on individual plates and top with your favorite - more fresh cilantro, diced onions, avocado slices, hot sauce, or a drizzle more of crema.
Notes
STORING & REHEATING:
- Store leftovers in the fridge for up to 3 days.
- These can be frozen but the sauce may separate a bit once defrosted due to the crema/sour cream in the sauce.
- Reheat each enchilada for 1 minute in the microwave.
- Work fast when rolling the warm tortillas so they stay soft & easy to work with.
- Cheese - try Monterey jack or cheddar jack combo (any favorite melting cheese)
- Chicken - shredded is best but cooked ground chicken or diced can be used or even shredded turkey meat.
- Salsa Verde - use green enchilada sauce as an alternative
- Tortillas - don't like corn, use small flour tortillas instead.
Nutrition
Calories: 269kcalCarbohydrates: 18gProtein: 14gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 51mgSodium: 761mgPotassium: 272mgFiber: 2gSugar: 5gVitamin A: 731IUVitamin C: 3mgCalcium: 177mgIron: 1mg
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