Layered Chicken Enchilada Suiza
Indulge in the bold, comforting flavors of Layered Chicken Enchilada Suiza, a hearty casserole that marries tender shredded chicken, creamy tomatillo salsa, and melty Mexican blend cheese between layers of soft corn tortillas. This twist on traditional enchiladas transforms a time-honored favorite into a no-roll, oven-baked masterpiece, perfect for busy weeknights or festive gatherings. The homemade tomatillo sauce, enriched with fresh jalapeños, cilantro, and a touch of heavy cream, provides a zesty, tangy kick that pairs perfectly with the savory, cheesy goodness. Ready in just over an hour, this dish serves six and makes an irresistible centerpiece for your mealtime. Garnish with cilantro and lime, and watch it disappear! Perfectly layered, utterly satisfying, and easy to prepare, this enchilada suiza recipe is destined to become a family favorite.
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 12 Corn tortillas
- 1.5 pounds Tomatillos (husks removed, diced)
- 2 Jalapeños (seeded for less heat, optional)
- 3 Garlic cloves
- 1 White onion (quartered)
- 1 cup Cilantro (roughly chopped)
- 2 Lime (juiced)
- 2 tablespoons Vegetable oil
- 1 cup Heavy cream
- 2 cups Shredded Mexican blend cheese
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Spray a 9x13 inch baking dish lightly with cooking spray and set aside.
Prepare the tomatillo salsa: In a medium saucepan, combine the diced tomatillos, jalapeños, garlic cloves, and onion. Add enough water to just cover the ingredients. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes, or until the tomatillos are softened.
Drain the boiled vegetables and transfer them to a blender. Add the cilantro, lime juice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Blend until smooth.
In the same saucepan, heat the vegetable oil over medium heat. Pour in the blended tomatillo salsa and cook for 5 minutes, stirring occasionally, to reduce slightly and concentrate the flavors. Remove from heat and stir in the heavy cream. Set aside.
Prepare the tortillas: In a dry skillet, lightly warm each tortilla over medium heat for about 30 seconds per side to make them pliable. Alternatively, wrap the tortillas in a damp paper towel and microwave them for 30 seconds.
Assemble the casserole: Spread a thin layer of the creamy tomatillo sauce on the bottom of the prepared baking dish. Lay 4 tortillas across the bottom, overlapping as needed. Spread 1 cup of shredded chicken over the tortillas, followed by 1/3 of the tomatillo sauce and 2/3 cup of shredded cheese. Repeat this layering process two more times, ending with a layer of sauce and cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Optional: garnish with extra cilantro, lime wedges, or a dollop of sour cream.
Nutrition Facts
Calories |
4653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.5 g | 283% | |
| Saturated Fat | 103.0 g | 515% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1048 mg | 349% | |
| Sodium | 6950 mg | 302% | |
| Total Carbohydrate | 333.9 g | 121% | |
| Dietary Fiber | 57.6 g | 206% | |
| Total Sugars | 34.9 g | ||
| Protein | 317.4 g | 635% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2232 mg | 172% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 5608 mg | 119% | |
*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.
