Simple Chicken Enchilada Suizas
Transform your dinner table with these irresistible Simple Chicken Enchilada Suizas, a classic Mexican-inspired dish that delivers bold flavors with minimal effort. Tender shredded chicken is seasoned to perfection and wrapped in warm, pliable corn tortillas before being smothered in a creamy tomatillo salsa and sour cream sauce. Topped with an indulgent layer of melted Monterey Jack cheese and finished with a sprinkle of fresh cilantro, these enchiladas are pure comfort food. Ready in just 45 minutes, this easy weeknight recipe combines authentic flavors with a straightforward prep process, making it ideal for busy families or casual entertaining. Packed with vibrant ingredients and baked to cheesy perfection, these chicken enchiladas are a must-try for lovers of hearty, flavorful meals!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 8 pieces Corn tortillas
- 2 cups Green tomatillo salsa
- 1 cup Sour cream
- 2 cups Shredded Monterey Jack cheese
- 2 tablespoons Olive oil
- 0.25 cup Chopped cilantro
- 0.5 cup Diced onion
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 tablespoons Water
Instructions
Preheat the oven to 375°F (190°C).
In a medium mixing bowl, combine the cooked shredded chicken, diced onion, garlic powder, salt, and ground black pepper. Mix well and set aside.
In a separate bowl, mix the tomatillo salsa and sour cream until smooth. Reserve 1 cup of this sauce for later.
Heat the olive oil in a skillet over medium heat. Warm the corn tortillas one at a time in the skillet for about 10-15 seconds per side to make them pliable.
Spoon about 1/3 cup of the chicken mixture onto each tortilla, then roll it up tightly. Place the rolled tortillas seam-side down into a greased 9x13-inch baking dish.
Pour the remaining tomatillo-sour cream sauce evenly over the enchiladas, ensuring all are covered.
Sprinkle the shredded Monterey Jack cheese on top of the sauce.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas rest for 5 minutes.
Garnish with chopped cilantro before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 1025 mg | 45% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 8.6 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 564 mg | 43% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 850 mg | 18% | |
*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.
