I got this recipe years ago from a friend that got it from a friend. I have only given it out one time. I love cooking it for my friends and family. It does take time to make. but tastes great. They even taste better the next day. I usually double the whipping cream and chicken broth.

Molly
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Bring a pot of lightly salted water to a rapid boil over medium-high heat. Add the chicken to the boiling water; cover. Cook 15 to 20 minutes; drain and set aside.

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  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 baking dish.

  • Melt the butter in a skillet over medium heat. Cook the onion, green bell pepper, and red bell pepper in the melted butter until just soft, 5 to 8 minutes; transfer to a large bowl. Add the chicken, Cheddar cheese, green chile peppers, salsa, cilantro, cumin, and chipotle peppers to the bowl. Season with salt and pepper; mix.

  • Place about 1/3 cup of the chicken mixture along the edge of a tortilla; roll tightly into a tube. Place the enchilada, seam-side down, into the prepared baking dish. Repeat until all the chicken mixture is used. Sprinkle Monterrey Jack cheese over the enchiladas. Whisk together the whipping cream and chicken broth in a small bowl; pour over the enchiladas. Cover the dish with aluminum foil.

  • Bake in preheated oven 30 minutes. Remove foil and continue baking until cheese is completely melted, about 10 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

992 calories; 54.7 g total fat; 218 mg cholesterol; 1467 mg sodium. 62.8 g carbohydrates; 60.3 g protein; Full Nutrition

Reviews (75)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/19/2007
Got lazy and instead of making individual enchiladas lined a large baking dish with corn tortillas (gluten-free) put the chicken mixture in covered with more tortillas and covered witht the cheese and cream and baked it it worked well. Read More
(80)

Most helpful critical review

Rating: 1 stars
11/04/2011
Enchiladas Suizas is my favorite dish from my local Mexican restaurant and even though theyre not the same they are still really good! I definitely will be making my own changes to tailor it to my tastes but I would happily make the original recipe again too. Makes a lot of food too! Read More
(5)
94 Ratings
  • 5 star values: 68
  • 4 star values: 19
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
12/19/2007
Got lazy and instead of making individual enchiladas lined a large baking dish with corn tortillas (gluten-free) put the chicken mixture in covered with more tortillas and covered witht the cheese and cream and baked it it worked well. Read More
(80)
Rating: 5 stars
12/19/2007
Got lazy and instead of making individual enchiladas lined a large baking dish with corn tortillas (gluten-free) put the chicken mixture in covered with more tortillas and covered witht the cheese and cream and baked it it worked well. Read More
(80)
Rating: 4 stars
01/27/2009
One way to thicken the sauce is to use sour cream instead of whipping cream. Read More
(43)
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Rating: 4 stars
03/01/2010
My friends and family have loved this recipe. I made it the first time with the recommended double serving of cream sauce. I definitely think that is necessary. The second time I replaced a cup of heavy whipping cream with 8 oz of cream cheese. THAT was pretty amazing. It thickens things up a little and makes the whole dish just a little creamier. Try it! Read More
(38)
Rating: 5 stars
03/16/2009
This recipe is perfect! OMG the filling is unbelievable. The only thing I did different was to not use the red bell pepper. I don't know what people are talking about with the sauce being too thin...it was perfect when using the exact proportions as written. Too give this an extra kick try adding a dollop of sour cream on each serving. I thought I had the best chicken enchilada recipe. Not anymore! This is my new one!!! Thanks for a great recipe! You know I just went back and read the opening paragraph where the author said she usually doubled the whipping cream and chicken broth. I think that would make this recipe PERFECT! Just wish I had read that part before I made this batch which by the way made TWO complete meals for a family of four. I cooked one pan and froze the other. Read More
(23)
Rating: 4 stars
02/07/2008
I made this for me and my husband. Being that my husband will eat basically anything he thought everything tasted great! However this recipe would have received 5 stars if the sauce was creamier or thicker. I even read some of the reviews before I made this dish and some people said the sauce was too thin. So as I prepared the dish I added cornstarch to the sauce but it still would not thicken. Read More
(13)
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Rating: 5 stars
07/24/2008
These were delicious!! I used Kraft Fat Free Cheddar for the filling and used regular Monterey Jack on top. In order to make my sauce thicker I simmered the cream until it was reduced by half and then added the green salsa. It wasn't so runny doing it that way. I'll be making these again for sure!! Read More
(12)
Rating: 5 stars
12/08/2007
Wonderful! I loved this. We served it with more salsa. Read More
(10)
Rating: 4 stars
01/10/2008
These are great. My only suggestion is to roast the peppers. Its also a great way to use left over chicken or even turkey. Read More
(9)
Rating: 5 stars
03/30/2009
This chicken mixture is SUPERB... and the adobe peppers make it!!! The sauce needs a little work... I made mine with a little cream cheese and sour cream... Read More
(9)
Rating: 1 stars
11/04/2011
Enchiladas Suizas is my favorite dish from my local Mexican restaurant and even though theyre not the same they are still really good! I definitely will be making my own changes to tailor it to my tastes but I would happily make the original recipe again too. Makes a lot of food too! Read More
(5)