Enchiladas Suizas
Indulge in the rich, creamy comfort of authentic Enchiladas Suizas, a beloved Mexican dish featuring tender shredded chicken enveloped in soft corn tortillas. Bathed in a vibrant, tangy green enchilada sauce and topped with melted cheese, this dish is the epitome of satisfying comfort food, perfect for a heartwarming family dinner or a delightful gathering. Its blend of savory chicken, zesty salsa verde, and creamy sour cream creates a flavor profile that is both complex and incredibly comforting.
Prep Time
25 minutes
Cook Time
30 minutes
Total Time
55 minutes
Servings
6 servings
Keywords
Why This Recipe Delivers
- Delivers a perfect balance of tangy, savory, and creamy flavors that are incredibly satisfying.
- Utilizes a convenient rotisserie chicken, making meal prep significantly faster.
- The step of lightly frying tortillas ensures a superior texture, preventing sogginess.
- A fantastic crowd-pleaser and family-friendly meal, perfect for any occasion.
- Offers a comforting, rich experience with gooey melted cheese and tender filling.
Ingredients
- 12 corn tortillas
- 30 ml (2 tablespoons) olive oil, plus extra for frying tortillas
- 475 g (2 cups) cooked and shredded chicken (rotisserie works great for convenience)
- 240 ml (1 cup) sour cream
- 240 ml (1 cup) green enchilada sauce (or salsa verde), divided
- 120 ml (1/2 cup) chicken broth
- 120 g (1 cup) shredded cheese (Monterey Jack or Mexican blend)
- Approximately 100 g (1/2 medium) yellow onion, finely chopped
- 2 cloves garlic, minced
- 15 g (1 tablespoon) fresh cilantro, finely chopped, plus extra for garnish
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat your oven to 190°C (375°F). Prepare a 23×33 cm (9×13 inch) baking dish by spreading a thin layer of the chicken mixture (to be prepared in the next steps) or a tablespoon of green enchilada sauce on the bottom to prevent sticking.
- Heat 30 ml (2 tablespoons) of olive oil in a large skillet or frying pan over medium heat. Add the finely chopped yellow onion and minced garlic. Sauté for 3-4 minutes, or until the onion becomes translucent and softened, and the garlic is fragrant. Be careful not to brown the garlic, as it can turn bitter.
- Stir in the shredded chicken, 120 ml (1/2 cup) of the green enchilada sauce, and the 120 ml (1/2 cup) chicken broth into the skillet with the sautéed aromatics. Bring the mixture to a gentle simmer and cook for approximately 5 minutes, allowing the flavors to meld and the sauce to slightly reduce. Season generously with salt and freshly ground black pepper to taste, adjusting as needed.
- In a separate small frying pan, add a small amount of olive oil (about 1 teaspoon at a time). Lightly fry each corn tortilla for about 15-20 seconds per side, just until it becomes pliable and soft, but not crispy. This crucial step prevents the tortillas from becoming soggy and tearing when rolled. Place the softened tortillas on a plate lined with paper towels to drain any excess oil.
- In a small bowl, combine the 240 ml (1 cup) sour cream with the remaining 120 ml (1/2 cup) green enchilada sauce. Whisk until smooth and set aside. This will be your creamy topping for after the enchiladas bake.
- Begin assembling the enchiladas. Take one softened tortilla and place a generous portion of the chicken mixture (about 2-3 tablespoons) down the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and chicken filling, arranging them snugly in a single layer in the dish.
- Once all the tortillas are rolled and placed in the baking dish, pour any remaining chicken mixture over the top of the enchiladas, distributing it evenly. Then, generously sprinkle the 120 g (1 cup) shredded cheese over the entire dish, ensuring good coverage.
- Transfer the baking dish to the preheated oven and bake for 20-25 minutes, or until the cheese is beautifully melted, bubbly, and lightly golden brown around the edges. The enchiladas should be heated through and simmering gently.
- Carefully remove the enchiladas from the oven. Let them rest for a few minutes before serving. Just before serving, drizzle the reserved sour cream and green enchilada sauce mixture over the top of the enchiladas. Garnish generously with fresh cilantro and serve hot.
Tools You’ll Need
- Large skillet or frying pan
- Small frying pan
- 23×33 cm (9×13 inch) baking dish
- Small mixing bowl
- Whisk
- Measuring cups and spoons
- Cutting board and knife
- Spatula or tongs
Essential Success Tips
- Do not skip the step of lightly frying the tortillas; it's essential for a good texture and prevents them from falling apart or becoming mushy.
- Ensure your chicken mixture is well-seasoned. Taste and adjust salt and pepper before filling the tortillas.
- For extra flavor, use a high-quality green enchilada sauce or make your own salsa verde from scratch.
- Allow the enchiladas to rest for a few minutes after baking before serving; this helps the cheese set and makes for cleaner portions.
- Use freshly shredded cheese from a block for the best melting quality and flavor, as pre-shredded varieties often contain anti-caking agents.
Professional Cooking Secrets
- Elevate the flavor by using homemade salsa verde. Roasting tomatillos, serrano peppers, onion, and garlic before blending creates a deeper, more authentic flavor profile for the sauce.
- For an even richer filling, stir in a tablespoon of cream cheese or a dash of heavy cream into the chicken mixture before rolling. This adds an extra layer of creaminess and binds the filling beautifully.
- Consider adding a sprinkle of cotija cheese or a finely diced pickled jalapeño on top for an extra layer of authentic Mexican flavor and a slight spicy kick after baking.
Notes
- Storage: Leftover Enchiladas Suizas can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
- Make Ahead: These enchiladas can be assembled ahead of time, covered, and refrigerated for up to 24 hours. Add an extra 5-10 minutes to the baking time if baking from cold.
- Variations: For a vegetarian version, substitute the chicken with sautéed mushrooms, black beans, or a mixture of roasted vegetables. You can also use different proteins like shredded pork (carnitas) or ground beef.
Frequently Asked Questions
Can I use flour tortillas instead of corn?
While traditional Enchiladas Suizas use corn tortillas for their authentic flavor and texture, you can certainly use flour tortillas if you prefer. Just be aware that flour tortillas might not require frying to soften as much as corn tortillas do.
How can I make the dish spicier?
To add more heat, you can incorporate a finely diced serrano or jalapeño pepper into the onion and garlic sauté, or choose a spicier brand of green enchilada sauce. A pinch of cayenne pepper in the chicken filling also works well.
Is it possible to freeze Enchiladas Suizas?
Yes, you can freeze unbaked enchiladas. Assemble them in a freezer-safe dish, cover tightly with foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before baking, or bake from frozen, adding extra baking time (around 45-60 minutes) until heated through and bubbly.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 35g, Fat: 28g, Carbs: 25g. These values are approximate and may vary based on specific ingredient brands and quantities.
Allergy Information
Contains dairy (sour cream, cheese) and gluten (corn tortillas can be gluten-free, but check packaging for purity). For a completely gluten-free version, ensure your corn tortillas are certified gluten-free and all sauces are verified.
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