Recipes

Chicken Enchiladas Suizas

Chicken Enchiladas Suizas
3.2 from 5 ratings
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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.
Servings
6
servings
Ingredients
  • one 16-ounce bag slaw mix
  • one 14-ounce can sweet corn kernels
  • one 14-ounce can black beans
  • 1 small red onion, sliced
  • 1 red bell pepper, diced
  • 1 large tomato, diced
  • 1 jalapeño, seeded, sliced fine
  • 1/2 cup cilantro leaves and stems
  • 1/2 -3/4 cup bottled garlic vinaigrette salad dressing
  • 1 tablespoon unsalted butter
  • 1 cup chopped onion
  • 1 green bell pepper, seeded and chopped
  • 1/2 cooked rotisserie chicken, meat shredded into a bowl
  • 8 ounce grated cheddar
  • one 4-ounce can diced green chiles
  • 1 cup green chile salsa
  • 1/2 cup chopped cilantro
  • 4 teaspoon ground cumin
  • salt and black pepper, to taste
  • cooking spray, for the baking pan
  • 12 -15 7-inch flour tortillas
  • 10 ounce 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
  1. 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.
  2. 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.
  3. Preheat the oven to 350 degrees.
  4. 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.
  5. 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.
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