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Enchiladas Suizas

Delicious Enchiladas Suizas for a Cozy Night In

These comforting Enchiladas Suizas bring a creamy, flavorful taste that will impress your loved ones.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 10 pieces Corn Tortillas Consider using flour tortillas for a lighter twist.
  • 1 tablespoon Olive Oil Substitute with vegetable oil or butter if preferred.
  • 2 cups Cooked and Shredded Chicken Rotisserie chicken is convenient; can use shredded beef or beans for vegetarian.
  • 1 cup Sour Cream Greek yogurt is a healthy alternative.
  • 1 cup Green Enchilada Sauce Homemade adds freshness; opt for store-bought for ease.
  • 1 cup Chicken Broth Vegetable broth makes it vegetarian-friendly.
  • 1 cup Shredded Cheese (Monterey Jack or Mexican Blend) Cheddar or queso fresco work great too.
  • 1 medium Onion Leave out for a milder dish.
  • 2 cloves Garlic Fresh is best, garlic powder can substitute.
  • 1/4 cup Fresh Cilantro Skip if you're not a fan; green onions added for freshness.
  • to taste Salt Adjust according to your preference.
  • to taste Pepper Adjust according to your preference.
For the Topping
  • 1/2 cup Reserved Sour Cream Mixture Tasty addition to finish off your Enchiladas Suizas.
  • 1/4 cup Extra Cilantro For garnish.

Equipment

  • Skillet
  • baking dish
  • mixing bowl

Method
 

Step‑by‑Step Instructions for Enchiladas Suizas
  1. Preheat your oven to 375°F (190°C).
  2. In a medium skillet, heat a tablespoon of olive oil over medium heat. Add chopped onions and minced garlic, stirring for about 3-4 minutes until softened.
  3. Stir in the cooked and shredded chicken, chicken broth, and green enchilada sauce. Simmer for about 5 minutes.
  4. In a separate skillet, heat olive oil over medium heat. Lightly fry each corn tortilla for 30 seconds on each side until pliable.
  5. In a small bowl, combine sour cream with a tablespoon of green sauce. Mix until smooth.
  6. Spread a thin layer of the chicken mixture at the bottom of a baking dish. Fill a tortilla with the chicken filling and roll it up tightly. Place seam-side down in the dish.
  7. Pour the remaining chicken mixture over the top and sprinkle shredded cheese on top.
  8. Bake for 20-25 minutes until the cheese is bubbly and golden.
  9. Remove from the oven, let rest for a few minutes, and top with the reserved sour cream mixture and chopped cilantro.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 650mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 10mg

Notes

These enchiladas can be assembled ahead of time and stored in the fridge. You can also freeze them before baking for future meals.

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