Enchilada Suiza Bake
Transform your weeknight dinners with this irresistible Enchilada Suiza Bake—a creamy, cheesy twist on classic enchiladas that’s sure to become a family favorite! Featuring tender shredded chicken seasoned with cumin and sautéed onions, this dish is wrapped in warm corn tortillas and smothered in a luscious blend of green enchilada sauce and sour cream. Topped with melty Monterey Jack cheese and optionally garnished with fresh cilantro, this bake is not only packed with bold flavors but also wonderfully comforting. Ready in under an hour, it's a crowd-pleasing casserole perfect for busy evenings or casual gatherings. Don't forget the keywords: creamy enchiladas, Mexican casserole, green sauce enchiladas, and family dinner ideas!
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Recipe Information
Ingredients
- 3 cups Shredded chicken
- 12 pieces Corn tortillas
- 2 cups Green enchilada sauce
- 1 cup Sour cream
- 2 cups Monterey Jack cheese, shredded
- 0.25 cup Cilantro, chopped (optional)
- 1 can Diced green chilies
- 1 tablespoon Olive oil
- 1 medium White onion, diced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Cumin powder
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 3-4 minutes until softened.
Stir in the shredded chicken, diced green chilies, salt, pepper, and cumin. Cook for an additional 2 minutes to combine flavors. Remove from heat and set aside.
In a medium bowl, mix the green enchilada sauce and sour cream until smooth. Reserve 1/2 cup of the sauce mixture for topping.
Spread a thin layer of the sauce mixture (about 1/4 cup) on the bottom of the prepared baking dish.
Warm the corn tortillas in the microwave or on a skillet to make them pliable. Spoon about 2-3 tablespoons of the chicken filling into each tortilla, then roll it up tightly.
Place the rolled tortillas seam-side down into the baking dish in a single layer.
Pour the remaining sauce mixture evenly over the tortillas, ensuring they are fully covered.
Sprinkle the shredded Monterey Jack cheese over the top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Garnish with chopped cilantro, if desired, and let the bake rest for 5 minutes before serving.
Serve warm and enjoy your delicious Enchilada Suiza Bake!
Nutrition Facts
Calories |
3564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.4 g | 220% | |
| Saturated Fat | 90.7 g | 454% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 898 mg | 299% | |
| Sodium | 8581 mg | 373% | |
| Total Carbohydrate | 214.1 g | 78% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 54.5 g | ||
| Protein | 306.9 g | 614% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2479 mg | 191% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 4465 mg | 95% | |
*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.
