Chicken Enchiladas Suizas
Transport your taste buds to the heart of Mexican cuisine with these irresistible Chicken Enchiladas Suizas, a dish that combines bold, zesty flavors with creamy, cheesy goodness. This recipe features tender shredded chicken rolled in lightly fried corn tortillas and smothered in a silky tomatillo cream sauce, made from scratch with fresh tomatillos, cilantro, jalapeño, and sour cream. Topped with a generous layer of melted Monterey Jack cheese, these baked enchiladas strike the perfect balance of tangy, savory, and comforting. Ready in just over an hour, this vibrant dish is ideal for weeknight dinners or festive gatherings. Garnish with fresh cilantro for a final burst of color and flavor, and enjoy these satisfying enchiladas served warm alongside rice, beans, or a fresh side salad. Perfect for lovers of Mexican-inspired comfort food, these enchiladas are sure to become a family favorite!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 12 pieces Corn tortillas
- 1 pound Tomatillos
- 0.5 cup Fresh cilantro
- 1 piece Jalapeño
- 2 pieces Garlic cloves
- 0.5 large White onion
- 1 cup Sour cream
- 0.5 cup Chicken broth
- 2 cups Monterey Jack cheese
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground cumin
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Bring a pot of water to a boil. Add the tomatillos, jalapeño, garlic, and white onion, and cook for 5-7 minutes until the tomatillos turn pale green and softened.
Drain the cooked ingredients and transfer them to a blender. Add the cilantro, salt, and ground cumin. Blend until smooth to create the tomatillo salsa.
In a medium saucepan, heat the salsa over medium heat for about 5 minutes. Stir in the sour cream and chicken broth until the sauce is creamy and well combined. Remove from heat and set aside.
Heat the vegetable oil in a skillet over medium heat. Lightly fry each tortilla for about 10-15 seconds per side to make them pliable. Drain on paper towels.
Fill each tortilla with approximately 1/4 cup of shredded chicken. Roll tightly and place seam-side down in the prepared baking dish.
Pour the tomatillo cream sauce evenly over the enchiladas, making sure to cover them completely.
Sprinkle the shredded Monterey Jack cheese generously over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with additional cilantro if desired, and serve warm.
Nutrition Facts
Calories |
4340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.7 g | 257% | |
| Saturated Fat | 91.5 g | 458% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 958 mg | 319% | |
| Sodium | 5148 mg | 224% | |
| Total Carbohydrate | 332.9 g | 121% | |
| Dietary Fiber | 50.6 g | 181% | |
| Total Sugars | 34.4 g | ||
| Protein | 330.1 g | 660% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2497 mg | 192% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 4510 mg | 96% | |
*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.
