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Enchiladas Suizas - Creamy Chicken Enchiladas

Enchiladas Suizas are cheesy shredded chicken enchiladas topped with a creamy tomatillo sauce. This recipe is made using shredded rotisserie chicken and topped with the easiest, creamiest salsa verde sauce for a delicious weeknight meal option that comes together quickly.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 6
Course: Main Course , Dinner
Cuisine: American , Mexican

Ingredients

  • 3 cups rotisserie chicken, cooked and shredded or 2-3 chicken breasts, cooked and shredded
  • 1 onion finely chopped
  • 3 garlic cloves minced
  • 16 ounces salsa verde Any store bought or homemade salsa verde will work well for this recipe
  • 1 cup chicken broth
  • 1 cup cream I used half-and-half
  • 1 cup sour cream
  • ¼ cup green chilies drained
  • ¼ cup cilantro finely chopped, divided
  • 6-8 tortillas we love to use almond flour tortillas for this recipe
  • 1½ cups shredded Monterey jack cheese or white “queso” melting cheese

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees.
  2. In a large bowl combine shredded chicken with the chopped onion, minced garlic and salsa verde.
  3. Whisk together broth, cream, sour cream, green chilies, and 2 tablespoons cilantro in a saucepan over medium heat until well combined. Season with salt and pepper to taste.
  4. Place a layer of the cream sauce in the bottom of a baking dish to coat. Assemble your tortillas by placing 2 tablespoons of cheese in the center of each tortilla and top with 1/3 cup of the chicken mixture. Fold the tortilla over the filling and roll to close.
  5. Pour the rest of the cream sauce over the enchiladas and top with remaining cheese.
  6. Bake for 25-30 minutes until bubbly. For extra crispiness, place under broiler for 2 minutes.
  7. Garnish with remaining cilantro and serve warm with additional salsa of choice.