Enchiladas Suizas
User Reviews
4.7
Enchiladas Suizas
Description
This recipe starts by blending salsa verde and optional cilantro into a smooth sauce that is lightly cooked and mixed with Mexican crema to add richness. The shredded chicken is combined with part of this green cream sauce for flavor and moisture. Corn tortillas are warmed by either frying briefly in oil or microwaving with a damp towel to make them pliable for rolling.
The softened tortillas are filled with the chicken mixture, rolled up, and placed in a baking dish where they are topped with shredded Chihuahua cheese and baked at 375°F. The baking melts the cheese into a creamy topping, while the sauce beneath keeps the enchiladas moist and flavorful. Sliced onion can be added for garnish.
Different sources of chicken can be used such as leftover shredded chicken, rotisserie chicken, or freshly cooked chicken. Salsa verde may be homemade or store-bought. Extra Mexican crema can be added for a richer sauce, and cilantro is optional based on taste.
Ingredients
- 2 cups salsa verde
- ¼ cup cilantro optional, packed
- 1 tablespoon vegetable oil plus more if frying
- ¾ cup Mexican crema plus more if you want it extra creamy
- 2 ½ cups chicken cooked shredded
- kosher salt to taste
- 12 corn tortillas
- 3 cups Chihuahua cheese shredded
- onion for topping, sliced
Instructions
- Preheat oven to 375°F. Blend the salsa verde and cilantro (if using) in a large blender until smooth.
- Heat the oil in a medium saucepan over medium heat. Add the salsa verde and cook for 1 minute, stirring occasionally. Remove it from the heat and stir in the Mexican crema. For an extra creamy sauce, add in ¼ - ½ cup extra Mexican crema.
- In a large bowl, mix together the shredded chicken and ½ cup of the green cream sauce until fully coated. Taste and season with salt if necessary.
- If warming the tortillas in the microwave: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping them halfway through until all of them are warm and pliable.If frying the tortillas: Heat about 2-3 tablespoons of oil in a small skillet over medium-high heat. When hot, lightly fry each tortilla for 10 seconds, flipping halfway through until softened. Transfer the tortillas to a paper towel lined plate to drain off any excess oil.
- Pour ¼ cup of the green cream sauce into a 9x13-inch baking dish. Spread it all over the bottom to coat.
- Assemble the enchiladas by filling the tortillas with the shredded chicken mixture and 1 ½ cups of shredded cheese. Place the enchiladas seam-side down in the prepared baking dish, then pour the remaining green cream sauce on top. Sprinkle with the remaining shredded cheese.
- Bake for 15-20 minutes until the cheese is melted and bubbly. Garnish with sliced onions and serve immediately.
Notes
- Use any cooked shredded chicken you have, including leftover or store-bought rotisserie chicken.
- Salsa verde can be homemade or store-bought.
- For a creamier sauce, add an additional 1/4 to 1/2 cup Mexican crema.
- Adding cilantro to the green cream sauce is optional and provides a fresh herbal note.
- If you dislike cilantro, it can be omitted without impacting the core flavor significantly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 519 kcal
% Daily Value*
| Serving | 2enchiladas | |
| Calories | 519kcal | 26% |
| Carbohydrates | 29g | 10% |
| Protein | 41g | 82% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 93mg | 31% |
| Sodium | 949mg | 40% |
| Potassium | 171mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 5mg | 6% |
| Calcium | 530mg | 53% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
