Name: Enchiladas Suizas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 cups cooked and shredded chicken (rotisserie works great); 1 cup green enchilada sauce (or salsa verde); 1/2 cup chicken broth; 1/2 medium onion, chopped; 2 cloves garlic, minced; Salt and pepper to taste; 1 tablespoon fresh cilantro, chopped; 12 corn tortillas; 2 tablespoons olive oil (for sautéing and frying tortillas); 1 cup shredded cheese (Monterey Jack or Mexican blend); 1 cup sour cream; 1 tablespoon green enchilada sauce (to mix with sour cream)

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Introduction

Enchiladas Suizas are creamy, cheesy, and packed with tender shredded chicken wrapped in soft corn tortillas. This comforting Mexican classic features a blend of green enchilada sauce and sour cream that adds a deliciously tangy twist. Perfect for a family dinner or a festive gathering.

A clear glass baking dish filled with a cheesy casserole that has a golden-yellow melted cheese layer on top, sprinkled with two lines of chopped green herbs and small white onion pieces as garnish. The dish shows slight texture in the melted cheese, with hints of a creamy sauce underneath. The baking dish sits on a green and white patterned cloth on a white marbled surface, with a black spatula and a white marbled textured background visible at the top right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 corn tortillas
2 tablespoons olive oil
2 cups cooked and shredded chicken (rotisserie works great)
1 cup sour cream
1 cup green enchilada sauce (or salsa verde)
1/2 cup chicken broth
1 cup shredded cheese (Monterey Jack or Mexican blend)
1/2 medium onion, chopped
2 cloves garlic, minced
1 tablespoon fresh cilantro, chopped
Salt and pepper to taste

Instructions

Step 1: Preheat the oven to 375°F (190°C).
Step 2: Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sauté until softened, about 3-4 minutes.
Step 3: Stir in the shredded chicken, chicken broth, and green enchilada sauce. Let the mixture simmer for 5 minutes, then season with salt and pepper.
Step 4: In a separate pan, lightly fry each tortilla for 30 seconds per side using a bit of oil. This softens the tortillas and helps prevent sogginess.
Step 5: Mix the sour cream with a tablespoon of green enchilada sauce and set aside to use as a topping.
Step 6: Spread a small amount of the chicken mixture on the bottom of a baking dish. Fill each tortilla with the chicken mixture, roll up, and place seam-side down in the dish.
Step 7: Pour the remaining chicken mixture over the rolled tortillas and sprinkle with shredded cheese.
Step 8: Bake for 20-25 minutes until the cheese is bubbly and golden.
Step 9: Remove from the oven, top with the sour cream sauce and fresh cilantro before serving.

Tips & Variations

Use rotisserie chicken for a quick shortcut and extra flavor.
For a spicier dish, add chopped jalapeños or a dash of hot sauce to the chicken mixture.
Try substituting the green enchilada sauce with red enchilada sauce for a different flavor profile.
To make it vegetarian, replace chicken with sautéed vegetables like mushrooms, zucchini, and bell peppers.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through. You can also microwave individual servings, but the tortilla may soften more.

How to Serve

The image shows two rolled enchiladas on a white plate, covered in a creamy green sauce and melted yellow and white cheese, topped with fresh chopped green cilantro. The enchiladas reveal a filling of shredded chicken inside. A silver fork holds a bite-sized piece of the enchilada, resting partly on the plate with some sauce spread around it. The plate sits on a white marbled texture, with a glass baking dish filled with more enchiladas blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Enchiladas Suizas ahead of time?

Yes, you can assemble the enchiladas a few hours ahead and refrigerate them before baking. Just cover tightly and bake when ready. Add a few extra minutes to the baking time if baking cold.

What cheese works best for this recipe?

Monterey Jack or a Mexican cheese blend melts beautifully and complements the creamy sauce, but you can also use mozzarella or even mild cheddar if preferred.