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Enchiladas Suizas

The ingredients for enchiladas suizas include corn tortillas filled with chicken, a creamy green sauce, and loads of cheese!
Prep Time8 minutes
Active Time17 minutes
Total Time25 minutes
Course: dinner
Cuisine: Mexican
Keyword: Enchiladas Suizas
Yield: 4

Materials

  • 2 cups salsa verde homemade or store-bought
  • ¼ cup packed cilantro* optional
  • 1 tablespoon vegetable oil plus more if frying
  • ½ 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

  • Turn the oven on to 375°F. In a large blender, mix the salsa verde and cilantro (if using) until smooth.
  • In a medium saucepan, heat the oil over medium heat. Stirring periodically, heat the salsa verde for one minute after adding it. After turning off the heat, whisk in the Mexican crema. Add an additional ¼ to ½ cup of Mexican crema for an extra creamy sauce.
  • Combine the shredded chicken and ½ cup of the green cream sauce in a big bowl, stirring to cover everything. If needed, taste and add salt for seasoning.
  • If you want to reheat the tortillas in the microwave, cover them with a moist paper towel and cook for one minute, turning them over halfway through to ensure they are all warm and soft.
  • In case you want to cook the tortillas, preheat a small pan with two to three teaspoons of oil over medium-high heat. After it's heated, gently cook each tortilla for ten seconds, turning it halfway through, or until it becomes soft. To drain off extra oil, transfer the tortillas to a dish covered with paper towels.
  • Transfer a quarter of a cup of the green cream sauce into a 9 x 13 baking dish. To coat, evenly distribute it over the bottom.
  • Place 1 ½ cups of shredded cheese and the shredded chicken mixture into the tortillas to assemble the enchiladas. Transfer the enchiladas, seam-side down, onto the baking dish that has been prepared, and cover with the leftover green cream sauce. Add the remaining cheese shreds on top.
  • Bake the cheese for 15 to 20 minutes, or until it is bubbling and melted. Add some sliced onions as a garnish, then serve right away.

Notes

  • Chicken: You may prepare your own shredded chicken at home, use a store-bought rotisserie chicken, or use whatever leftover chicken you have in the fridge. You'll need roughly 1 pound of raw chicken if you're creating your own shredded chicken from scratch.
  • Mexican crema: Add an additional ¼ to ½ cup of Mexican crema for an extra creamy sauce.
  • Cilantro: Although it's completely optional, I love adding some chopped cilantro to the cream sauce to give it a little of herby brightness. You can totally skip the cilantro if you don't like it.