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Enchiladas Suizas (Creamy Chicken Enchiladas)
These Creamy Chicken Enchiladas are bold and zesty with veggie-packed salsa verde and a rich, silky and cheesy sauce!
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 14 enchiladas
Calories: 307 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 1 pound tomatillos, husked
- 3 poblano peppers
- 1 white onion, peeled and quartered
- 4-5 garlic cloves
- 1 Serrano pepper
- 2 teaspoon ground cumin
- 1 teaspoon salt
- 1 cup fresh baby spinach, packed
- ½ cup cilantro
- 4 cups cooked shredded chicken, leftover or rotisserie chicken
- 1 cup sour cream
- ¾ cup Half & Half
- 1 pound shredded Oaxaca, monterey jack, or white “queso” melting cheese
- 14 taco-size corn or flour tortillas (corn for gluten free)
Instructions
- Preheat oven to 450 degrees F. On a rimmed baking sheet, roast the tomatillos, poblanos, onion, garlic and serrano pepper for 15-20 minutes, until the tomatillos are bubbling and juicy.
- Remove the stems and seeds from the peppers. Then transfer the roasted vegetables and juices to a food processor. Add the cumin, salt, spinach, and cilantro. Pulse the mixture until well combined but still chunky.
- In a large bowl combine and shredded chicken with half of the fresh salsa verde, and half of the shredded cheese. Mix well, then salt and pepper to taste.
- Change the temperature of the oven to 350 degrees F. Set out a 9X13 inch baking dish.
- Pour the remaining salsa verde in a shallow pan for assembling. Dip the tortillas in the salsa, coating on both sides, to soften.
- Put a scoop of the shredded chicken mixture on top of each tortilla. Fold the tortillas over the filling and roll to close. Place the tortillas in the baking dish, ends down. You may have to squeeze them into two rows.
- In a mixing bowl, combine the sour cream, half & half, and the last of the salsa verde. Mix until smooth. Pour the creamy topping over the enchiladas and top with the remaining shredded cheese.
- Bake for 30 minutes until bubbly. If the cheese starts to brown, loosely cover the top with foil. Garnish with cilantro and serve warm.
Cup of Yum
Notes
- Freeze for up to 6 months.
- This recipe is gluten free if you use corn tortillas.
Nutrition Information
Serving
1roll
Calories
307kcal
(15%)
Carbohydrates
17g
(6%)
Protein
19g
(38%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Cholesterol
73mg
(24%)
Sodium
485mg
(20%)
Potassium
374mg
(11%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
790IU
(16%)
Vitamin C
26.3mg
(29%)
Calcium
312mg
(31%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 14enchiladas
Amount Per Serving
Calories 307
% Daily Value*
| Serving | 1roll | |
| Calories | 307kcal | 15% |
| Carbohydrates | 17g | 6% |
| Protein | 19g | 38% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 73mg | 24% |
| Sodium | 485mg | 20% |
| Potassium | 374mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 790IU | 16% |
| Vitamin C | 26.3mg | 29% |
| Calcium | 312mg | 31% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.