Chicken Enchiladas Suiza
Delight your taste buds with these rich and creamy Chicken Enchiladas Suiza, a Mexican-inspired comfort dish that's perfect for weeknight dinners or special occasions. Featuring tender shredded chicken wrapped in warm, pliable corn tortillas, these enchiladas are smothered in a luscious tomatillo and sour cream sauce, giving them their signature "suiza" (Swiss) twist. The homemade sauce, crafted with roasted tomatillos, jalapeño, garlic, and fresh cilantro, is irresistibly tangy and vibrant, beautifully complementing the melty Monterrey Jack cheese baked to golden perfection. Simple yet satisfying, this recipe is easy to follow and ready in just an hour, making it ideal for family meals or entertaining guests. Serve these enchiladas with a side of rice and beans for a complete feast that’s sure to impress!
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Recipe Information
Ingredients
- 2 large (about 1 lb) Chicken breast
- 10 small Corn tortillas
- 8 medium Tomatillos
- 1 medium Jalapeño
- 2 whole Garlic cloves
- 1 medium White onion
- 1 cup Cilantro leaves
- 1 cup Sour cream
- 2 cups Shredded Monterrey Jack cheese
- 1 cup Chicken broth
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts in a medium saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 15-20 minutes or until cooked through. Remove the chicken from the water, let it cool slightly, and then shred it using two forks. Set aside.
While the chicken cooks, remove the husks from the tomatillos and rinse them thoroughly. Cut the tomatillos in half and place them in a pot with the jalapeño, garlic cloves, and half of the onion (quartered). Cover with water and bring to a boil. Simmer for 8-10 minutes until the tomatillos turn soft and pale green.
Drain the tomatillos, jalapeño, onion, and garlic, and transfer them to a blender. Add the cilantro, chicken broth, and sour cream, and blend until smooth. Season the sauce with salt and pepper to taste.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Lightly fry each corn tortilla for about 5-10 seconds per side until pliable, but not crispy. Remove and drain on paper towels.
Spread a few tablespoons of the tomatillo sauce on the bottom of a 9x13-inch baking dish.
Fill each tortilla with a portion of the shredded chicken and a sprinkle of Monterrey Jack cheese. Roll the tortilla tightly and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken.
Pour the tomatillo sauce evenly over the rolled tortillas, ensuring they are fully covered. Top with the remaining Monterrey Jack cheese.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for 5 minutes before serving. Garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 271 mg | 90% | |
| Sodium | 1204 mg | 52% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 8.8 g | ||
| Protein | 91.0 g | 182% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 580 mg | 45% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1019 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
