Chicken Enchiladas Suizas

Chicken Enchiladas Suizas
Staff Writer
Chicken Enchiladas Suizas
Monte Mathews
Chicken Enchiladas Suizas

This is incredibly easy to make. Not to go all Sandra Lee Semi-Homemade on you, but I used part of a rotisserie chicken. That eliminated having to poach or roast chicken breasts. Adding canned green chiles lets you decide if you want more or less spice because you can choose mild or hot chiles. The cheese in the dish can be varied as well.

Enchiladas Suizas is one of those dishes that is almost better if it rests overnight and the cheese sauce is added just before it goes into the oven. That makes it a perfect Cinco de Mayo dinner since you can make it ahead, and enjoy your margaritas while it bakes away in the oven. I serve my enchiladas with a wonderful recipe for Mexican coleslaw that I highly recommend. It gives a new dimension to the dish. It’s not just wildly colorful — it’s mayonnaise-free. Which may just make up for the decadent cream sauce, the Suiza part of the enchilada.

6
Servings
521
Calories Per Serving
Deliver Ingredients

Ingredients

For the coleslaw

  • One 16-ounce bag slaw mix
  • One 14-ounce can sweet corn kernels
  • One 14-ounce can black beans
  • small red onion, sliced
  • red bell pepper, diced
  • large tomato, diced
  • jalapeño, seeded, sliced fine
  • 1/2  Cup  cilantro leaves and stems
  • 1/2-3/4 cup bottled garlic vinaigrette salad dressing

For the enchiladas

  • 1  Tablespoon  unsalted butter
  • 1  Cup  chopped onion
  • green bell pepper, seeded and chopped
  • 1/2  cooked rotisserie chicken, meat shredded into a bowl
  • 8  Ounces  grated Cheddar
  • One 4-ounce can diced green chiles
  • 1  Cup  green chile salsa
  • 1/2  Cup  chopped cilantro
  • 4  Teaspoons  ground cumin
  • Salt and black pepper, to taste
  • Cooking spray, for the baking pan
  • 12-15 7-inch flour tortillas
  • 10  Ounces  Monterey or pepper Jack cheese, grated
  • 1  Cup  whipping cream
  • 1/2  Cup  chicken broth
  • 1  Cup  chopped avocado, for garnish (optional)
  • 1  Cup  chopped tomato, for garnish (optional)
  • 1  Cup  chopped fresh cilantro, for garnish (optional)

Directions

For the coleslaw

In a large bowl, combine all of the ingredients and toss to combine. Chill in the refrigerator until ready to serve. Keeps well in the refrigerator for several days.

For the enchiladas

In a skillet, melt the butter over medium heat. Cook the onion and bell pepper until just softened, 5-8 minutes. Transfer to a large bowl and combine with the chicken, Cheddar, green chiles, salsa, cilantro, and cumin. Season with salt and pepper, to taste, and mix well.

 

Preheat the oven to 350 degrees.

Grease a 10-by-15-by-2-inch baking pan or 2 smaller pans. Place 1 flour tortilla on a flat surface and place about 1/3 cup of the chicken mixture along one edge. Roll up from the filling side, and place seam side down in the baking pan. Repeat the process with the remaining chicken mixture. Sprinkle Monterey or pepper Jack cheese over the enchiladas.

Combine the cream and chicken broth and pour over the enchiladas. Cover the pan with foil and bake 30 minutes. Remove the foil and continue baking 10 minutes or until thoroughly heated. Garnish individual servings with avocado, tomato, and cilantro, if desired.

Nutritional Facts

Total Fat
19g
27%
Sugar
9g
10%
Saturated Fat
9g
38%
Cholesterol
90mg
30%
Carbohydrate, by difference
51g
39%
Protein
36g
78%
Vitamin A, RAE
174µg
25%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
431mg
43%
Choline, total
31mg
7%
Fiber, total dietary
3g
12%
Fluoride, F
1µg
0%
Folate, total
83µg
21%
Iron, Fe
6mg
33%
Magnesium, Mg
73mg
23%
Manganese, Mn
1mg
56%
Niacin
9mg
64%
Pantothenic acid
2mg
40%
Phosphorus, P
769mg
100%
Riboflavin
1mg
91%
Selenium, Se
42µg
76%
Sodium, Na
2057mg
100%
Thiamin
1mg
91%
Water
224g
8%
Zinc, Zn
5mg
63%

Chicken Enchilada Shopping Tip

Dried chiles will last a long time and can be used to add heat and flavor to countless recipes.

Chicken Enchilada Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.