Enchiladas Suizas

Enchiladas Suizas
  • PREP TIME
    45 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    1 hrs 30 mins
  • SERVING
    6 People
  • VIEWS
    2.3K

Experience the vibrant flavors of Mexico with these creamy, cheesy enchiladas suizas. Filled with tender chicken and a zesty homemade salsa verde, they offer a delightful culinary adventure that's both comforting and exciting. Perfect with chicken, pork, or beef!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    42 g
  • Cholesterol
    136 mg
  • Fiber
    5 g
  • Protein
    29 g
  • Saturated Fat
    22 g
  • Sodium
    977 mg
  • Sugar
    3 g
  • Fat
    52 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 20 mins Make the Salsa Verde (20 minutes): Melt butter in a skillet over medium heat. Add onion and sauté until softened, about 5 minutes. Stir in flour until fragrant, 1-2 minutes. Gradually pour in chicken broth, then add green chiles, garlic, salt, and cumin. Simmer until flavors meld, about 15 minutes. Remove from heat.

Image Step 02
02 Step

Recipe View 5 mins Preheat Oven (5 minutes): Preheat oven to 350°F (175°C).

Image Step 03
03 Step

Recipe View 2 mins Prepare Cheese Mixture (2 minutes): In a bowl, combine Monterey Jack and Cheddar cheeses.

Image Step 04
04 Step

Recipe View 15 mins Fry Tortillas (15 minutes): Heat ¼ inch of oil in a heavy skillet over medium heat. Fry tortillas one at a time, until lightly blistered but still pliable, about 10-20 seconds per side. Drain on paper towels.

Image Step 05
05 Step

Recipe View 20 mins Assemble Enchiladas (20 minutes): Dip each tortilla in salsa verde, coating both sides. Place on a work surface. Fill each tortilla with 2 heaping tablespoons of chicken and 2 tablespoons of cheese mixture. Roll up tightly and place seam-side down in a shallow baking dish. Repeat with remaining tortillas.

Image Step 06
06 Step

Recipe View 20 mins Bake (20 minutes): Spoon some salsa verde over enchiladas, then pour in heavy cream. Sprinkle with remaining cheese and garnish with green onions. Bake, uncovered, until sauce is bubbly and cheese is melted, about 20 minutes.

Image Step 07
07 Step

Recipe View 5 mins Garnish and Serve (5 minutes): Remove from oven and garnish with olives and cherry tomatoes. Serve immediately with remaining salsa verde on the side.

For a spicier kick, add a pinch of cayenne pepper to the salsa verde.
To prevent tortillas from tearing, warm them slightly before frying.
Leftover enchiladas can be stored in the refrigerator for up to 3 days.
You can substitute sour cream or Mexican crema for the heavy cream for a tangier flavor.

Meagan Robel

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 771 Ratings)
Total Reviews: (4)
  • Alejandra Lubowitz

    The recipe was easy to follow, and the enchiladas turned out perfectly.

  • Elvis Bailey

    I used pork instead of chicken, and they were just as delicious!

  • Irwin Reinger

    These were amazing! The salsa verde is so flavorful.

  • Dorcas Rowe

    My family loved these enchiladas. Will definitely make them again.

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