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Chicken Enchiladas Suizas

Rated as 4.63 out of 5 Stars

"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."
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1 h 30 m servings 992
Original recipe yields 6 servings


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  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 baking dish.
  3. 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.
  4. 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.
  5. 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

Per Serving: 992 calories; 54.7 62.8 60.3 218 1467 Full nutrition

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Read all reviews 73
  1. 92 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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 ...

One way to thicken the sauce is to use sour cream instead of whipping cream.

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 ...

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 to...

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 creami...

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 ...

Wonderful! I loved this. We served it with more salsa.

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,...

These are great. My only suggestion is to roast the peppers. Its also a great way to use left over chicken or even turkey.