Chicken Suiza
Indulge in the comforting, flavor-packed delight of Chicken Suiza, a classic Mexican-inspired dish that elevates your weeknight dinner game. Tender, seasoned chicken breast is shredded and wrapped in warm, soft corn tortillas, then smothered in a luscious combination of tangy green tomatillo salsa and creamy sour cream. Topped with melted Monterey Jack cheese, this baked masterpiece emerges from the oven bubbling and golden, delivering the perfect balance of creamy, tangy, and savory flavors in every bite. With just 20 minutes of prep time, this easy-to-follow recipe is ideal for serving a crowd or enjoying as leftovers. Garnish with fresh cilantro for a vibrant pop of color and zest, and savor this comforting enchilada-style dish that's sure to become a family favorite! Perfect keywords: Chicken Suiza recipe, Mexican-inspired casserole, easy chicken enchiladas, creamy tomatillo salsa.
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon garlic powder
- 2 tablespoons vegetable oil
- 2 cups green tomatillo salsa (store-bought or homemade)
- 1 cup sour cream
- 2 cups monterey jack cheese, shredded
- 8 pieces corn tortillas
- 0.25 cup cilantro, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt, black pepper, and garlic powder.
Heat a large skillet over medium heat and add the vegetable oil. Sear the chicken breasts for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside to cool slightly.
Once the chicken is cool enough to handle, shred it into bite-sized pieces using two forks.
In a medium mixing bowl, combine the green tomatillo salsa and sour cream, stirring until smooth.
Spread a thin layer of the salsa mixture on the bottom of a 9x13-inch baking dish.
Warm the corn tortillas in a clean skillet or microwave to make them pliable. Fill each tortilla with shredded chicken and a sprinkle of monterey jack cheese. Roll up tightly and place seam-side down in the baking dish.
Once all the tortillas are assembled, pour the remaining salsa mixture evenly over the rolled tortillas. Sprinkle the remaining monterey jack cheese on top.
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro if desired before serving.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 964 mg | 42% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.3 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 395 mg | 30% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 633 mg | 13% | |
*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.
