Description
Enchiladas Suizas are a creamy, cheesy Mexican casserole featuring tender shredded chicken rolled in corn tortillas, smothered in a flavorful salsa verde and crema sauce, and baked to bubbly perfection. This comforting dish balances tangy, spicy, and rich flavors, topped with melted Monterey Jack cheese and fresh garnishes for a satisfying meal perfect for family dinners.
Ingredients
Sauce and Filling
- 24 ounces Salsa Verde
- 1 cup Mexican crema (or sour cream)
- 1/3 cup fresh cilantro
- 2 garlic cloves
- 2 cups shredded cooked chicken
- 2 cups shredded Monterey Jack cheese
Other
- 10 corn tortillas (king size, not small street taco size)
- 2 tablespoons vegetable oil (optional, for heating tortillas)
- Additional cilantro, crema, avocado slices, hot sauce, diced onion (for topping)
Instructions
- Preheat the oven. Set your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Prepare the sauce. In a blender, combine half of the salsa verde, the crema, cilantro, and garlic. Blend until smooth.
- Mix the sauce and coat the baking dish. In a pie pan, combine the blended crema mixture with the remaining salsa verde. Spoon one quarter of this sauce into the bottom of a 9x12-inch baking dish and spread it thinly to coat the base. Set the rest of the sauce aside.
- Set up your enchilada assembly station. Place the shredded cheese and shredded chicken in separate bowls or plates near the stove and sauce for easy access during assembly.
- Warm the tortillas. Option 1: Heat a medium skillet over medium heat with a few drops of vegetable oil. Warm each tortilla one at a time until soft, using tongs, then let excess oil drain off. Option 2 (preferred): Microwave two tortillas at a time for 30 seconds until warm and pliable.
- Dip tortillas in sauce. Quickly dip each warm tortilla lightly on both sides in the prepared enchilada sauce, then transfer to an empty plate.
- Fill and roll enchiladas. Place about 2 parts chicken to 1 part cheese in the center of each tortilla, leaving edges free for rolling. Roll the tortilla tightly around the filling.
- Arrange in baking dish. Place each rolled enchilada seam side down in the baking dish lined with sauce, continuing until all are assembled in a single layer.
- Top and bake. Pour the remaining sauce over the enchiladas and sprinkle with the remaining shredded cheese. Bake in the preheated oven for 30 minutes. For browner, crispier edges, bake an additional 10 minutes.
- Rest and serve. Remove the enchiladas from the oven once they are bubbly and edges are golden. Let rest for 5 minutes to set before serving. Garnish with fresh cilantro, diced onions, avocado slices, extra crema, or hot sauce as desired.
Notes
- Using king size corn tortillas helps hold the filling without tearing.
- Heating tortillas before dipping prevents cracking when rolling.
- Mexican crema can be substituted with sour cream if unavailable.
- Adjust the amount of salsa verde to control spiciness and moisture.
- The enchiladas can be prepared a few hours ahead and refrigerated before baking.
