Chicken Enchiladas Suizas

5 from 55 votes

Chicken Enchiladas Suizas are made of rolled tortillas stuffed with shredded chicken. They are topped in a rich and creamy tomatillo sauce and sprinkled with lots of cheese.

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Cuisine: Mexican

Servings: people

Calories: 603kcal

Author: Maggie Unzueta

Ingredients

For the Creamy Tomatillo Sauce:

16 tomatillos
4 jalapenos
2 garlic cloves
½ onion
Water (enough to cover the ingredients)
1 lime (juice)
½ cilantro bunch
1 teaspoon salt
2 tablespoon olive oil
1 15-oz sour cream container

For the Enchiladas:

2 cups chicken (cooked and shredded)
12 tortillas
4 cups Monterey Jack

Instructions

For the Creamy Tomatillo Sauce:

Remove husks from the tomatillos.
Rinse and place in a stock pot.
Add the jalapenos, garlic, and onion.
Cover with water and bring to a boil.
Simmer for 5 minutes.
Discard water and remove the ingredients.
Place in a blender along with lime juice, cilantro, and salt.
Blend until smooth.
Heat oil in a stock pot.
Slowly, add the tomatillo sauce, or it might splatter.
Cover and simmer on low to medium heat for 15 minutes.
Let cool slightly.
In the blender, add 1 cup of the sour cream and ½ cup of the cooled tomatillo sauce.
Blend.
Add the cream sauce to the tomatillo sauce.
Mix well.
Then add the remaining sour cream.
Mix together and set aside.
Reserve 1 cup of the sauce for serving.

For the Enchiladas:

Heat the tortillas in the microwaves for 30 seconds, or until pliable.
Add about 2 tablespoons shredded chicken to the center of the tortilla along with 1 tablespoon cheese.
Roll up and place in a large baking dish.
Repeat until done.
Pour the creamy tomatillo sauce all over the rolled up tortillas.
Top with the remaining cheese.
Preheat oven at 350 degrees F.
Bake for 20 minutes covered.
Remove aluminum foil.
Press the broiler button.
Broil for 4-5 minutes, or until golden brown and bubbly.
Serve with extra sauce and enjoy.

Video

Notes

An Easier Way to Make the Sauce: Blend salsa verde with sour cream and skipping the simmering part. Let the green sauce cool down before blending.

Storing Tips:

In the fridge: Cover with plastic wrap and store for up to 5 days.
To freeze: Cover the enchiladas with plastic wrap then aluminum foil. Up to 3 months in the freezer. To reheat, simply bake covered with aluminum foil for 30 minutes, or until cooked through.

Nutrition