Chicken Enchiladas Suizas

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I’m a sucker for a good chicken enchilada. It’s my usual order when we eat out at any of our favorite Tex-Mex restaurants. Enchiladas Suizas are my first choice, as I love the combination of white meat chicken, tart salsa verde, creamy sour cream, and melted monterey jack cheese. It’s cousin, Enchiladas Verdes, is similar, but does not use the sour cream in the sauce. Let’s be honest, I won’t turn down either! But I do think I prefer the addition of the sour cream, as it tones down the tartness of the salsa verde and gives the sauce a nice, creamy texture. However, this is not a dish I wanted to make at home without a REALLY good recipe, as I knew it would be a disappointment after eating the delicious restaurant version. The following passed the test and got rave reviews from the family. They have asked that I make it again soon, and that is always a sure sign that it’s a good recipe.

Enchiladas Suizas is a chicken dish, and you can use most any kind of chicken you want. I grilled a couple of boneless, skinless chicken breasts (actually, I used some that were leftover from dinner the night before). You could also use a store-bought rotisserie chicken or bake a few breasts in the oven with some olive oil, salt, and pepper.

For the sauce you’ll need:

1 jar salsa verde (I used Pace Garlic & Lime Verde) or you can make your own
1/2 cup sour cream

Mix together in a bowl and set aside.

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For the filling you’ll need:

3 grilled chicken breasts, chopped or shredded
1 onion, diced
1 bell pepper, diced
1 can green chiles
1/2 cup salsa verde/sour cream mixture
8-10 soft tortillas
8 oz block Monterey Jack cheese, grated

Mix together the chicken, onion, bell pepper, and can of green chiles. Add 1/2 cup of the sour cream/salsa mixture. Mix well to incorporate all ingredients. Spoon about 1/4 cup into tortilla shells.

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Roll up tortillas and place in sprayed baking dish, like good little soldiers all in a row.

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Sprinkle top of enchiladas with grated monterey jack cheese. Pour rest of sour cream/salsa mixture over top.

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Bake on 350 degrees for 30-45 minutes or until cheese is melted, bubbly, and slightly golden. Serve right away.

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If you make Enchiladas Suizas for your family, they will rise up and call you “sagrada”

Enchiladas Suizas
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Ingredients
  1. 1 jar salsa verde (I used Pace Garlic & Lime Verde) or you can make your own
  2. 1/2 cup sour cream
  3. 3 grilled chicken breasts, chopped or shredded
  4. 1 onion, diced
  5. 1 bell pepper, diced
  6. 1 can green chiles
  7. 1/2 cup salsa verde/sour cream mixture
  8. 8-10 soft tortillas
  9. 8 oz block Monterey Jack cheese, grated
Instructions
  1. Mix together sour cream and salsa in a bowl and set aside.
  2. Mix together the chicken, onion, bell pepper, and can of green chiles. Add 1/2 cup of the sour cream/salsa mixture. Mix well to incorporate all ingredients. Spoon about 1/4 cup into tortilla shells.
  3. Roll up tortillas and place in sprayed baking dish, like good little soldiers all in a row.
  4. Sprinkle top of enchiladas with grated monterey jack cheese. Pour rest of sour cream/salsa mixture over top.
  5. Bake on 350 degrees for 30-45 minutes or until cheese is melted, bubbly, and slightly golden. Serve right away.
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Chicken Enchiladas Suizas

Comments

  1. These look really yummy and so much easier than most enchilada recipes I’ve tried in the past. Thanks for sharing!

  2. I have never made Enchiladas before. Thanks for showing me the step-by-step instructions.

  3. It’s so much easier for me if a recipe says 1 lb or 2 cups of chicken then 3 breasts. This can vary so so much. Any idea of how may cups or how much weight 3 breasts would be?
    Thanks

    • Ashley Mills Hill says:

      Pat, I typically use the 5 oz chicken breasts from Sam’s, so around 1 pound of chicken goes into this recipe. Hope you all enjoy them!

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