Corn tortillas are filled with shredded chicken and baked in a creamy green tomatillo sauce. The 'suizas' sauce is Spanish for 'Swiss,' a nod to its creaminess.

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Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Salsa Suiza:
Enchiladas:

Directions

Instructions Checklist
  • Line a griddle or large frying pan with aluminum foil. Heat over medium-high heat. Add tomatillos, onion, chiles, and garlic. Grill until charred, 7 to 10 minutes, turning occasionally to cook evenly. Allow vegetables to cool slightly.

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  • Transfer grilled vegetables to a blender with water, cream and 1/2 cup Chihuahua cheese; blend until smooth. Season with chicken bouillon granules; add additional water to thin sauce, if necessary,

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Heat a small drizzle of oil in a frying pan over medium-high heat. Fry tortillas in hot oil for a few seconds, one by one, until soft but not crispy. Add more oil as needed. Place cooked tortillas on a baking sheet lined with paper towels to absorb excess oil.

  • Pour 1/3 the sauce into a 9x13-inch glass baking dish. Fill tortillas with equal amounts of shredded chicken, roll up, and arrange in a single layer over the sauce. Pour remaining sauce on top and cover with remaining 1 cup mild Cheddar cheese.

  • Bake in the preheated oven until melted, about 25 minutes.

Nutrition Facts

655 calories; protein 23.2g 46% DV; carbohydrates 49.7g 16% DV; fat 42.3g 65% DV; cholesterol 144.3mg 48% DV; sodium 432.3mg 17% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/07/2020
These were delicious! The sauce recipe makes way too much for 12 enchiladas, so I will cut it in half next time. I used jalapenos with seeds instead of Serrano chiles. I roasted the chiles, onion and garlic on the barbecue for ease. 5 minutes, turned and 5 minutes more. The garlic came off early. I used pepper jack cheese. Instead of frying the tortillas, I put a damp paper towel over them and steamed them in the microwave, less fat and they become very pliable. I made Spanish rice for a wonderful meal. This recipe is a keeper. Read More