4.7 from 204 votes
Enchiladas Suizas
Enchiladas suizas are made from corn tortillas stuffed with chicken, covered in a creamy green sauce, and topped with lots of cheese!
Prep Time
8 mins
Cook Time
8 mins
Total Time
25 mins
Servings: 4 servings
Calories: 519 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
- 2 cups salsa verde
- ¼ cup packed cilantro (optional)
- 1 tablespoon Vegetable oil, plus more if frying
- ¾ cup Mexican crema, plus more if you want it extra creamy
- 2 ½ cups cooked shredded chicken
- kosher salt, to taste
- 12 corn tortillas
- 3 cups shredded Chihuahua cheese
- Sliced onions, for topping
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.
Cup of Yum
Notes
- Chicken: You can use any leftover chicken you have in the fridge, use a store-bought rotisserie chicken, or you can make your own shredded chicken at home. If you’re making your own shredded chicken from scratch, you’ll need about 1 pound of raw chicken.
- Salsa Verde: You can use store-bought or make your own salsa verde.
- Mexican crema: For an extra creamy sauce, add in ¼ - ½ cup extra Mexican crema.
- Cilantro: I love blending in some cilantro to make the cream sauce to add a touch of herby brightness, but this is totally optional. If you aren’t a fan of cilantro, you can omit it completely.
Nutrition Information
Serving
2enchiladas
Calories
519kcal
(26%)
Carbohydrates
29g
(10%)
Protein
41g
(82%)
Fat
27g
(42%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
0g
Trans Fat
0g
Cholesterol
93mg
(31%)
Sodium
949mg
(40%)
Potassium
171mg
(5%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
650IU
(13%)
Vitamin C
5mg
(6%)
Calcium
530mg
(53%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 519
% 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.