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Simple Chicken Enchilada Suizas: A Creamy, Cheesy Delight

I remember the first time I tasted Enchiladas Suizas. It was at a small, family-run restaurant in San Miguel de Allende, Mexico. The vibrant green salsa, the creamy sauce, the tender chicken, and the melted cheese all came together in a symphony of flavors that completely captivated me. From that moment on, I was determined to recreate that magical experience in my own kitchen, and after much experimentation, I’ve perfected a recipe that’s simple enough for a weeknight meal but impressive enough for company. Forget those heavy, tomato-sauce-laden enchiladas – this is a lighter, brighter, and infinitely more satisfying take on a classic.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4-6
Yield: 12 enchiladas
Dietary Type: Not Gluten-Free

Ingredients

12 corn tortillas
2 1/4 cups diced cooked chicken breasts
2 cups medium salsa verde
1/4 cup chopped fresh cilantro
3/4 cup reduced-fat sour cream
2 (9 ounce) packages of shredded Swiss cheese
1/4 cup sliced scallion
Diced tomato (to garnish), optional

Equipment Needed

9×13 inch baking dish
Aluminum foil
Mixing bowls
Measuring cups and spoons

Instructions

Preheat your oven to 425 degrees Fahrenheit. This high heat will help the cheese melt quickly and the tortillas get a nice, slight crisp around the edges.
While the oven is preheating, prepare the corn tortillas. Stack them together, wrap them tightly in aluminum foil, and place them in the oven on a baking sheet. This will warm them, making them more pliable and less likely to crack when you roll them.
In a medium-sized mixing bowl, whisk together the salsa verde, sour cream, and chopped fresh cilantro. This is the base of your creamy, tangy sauce. Set aside.
In a separate bowl, combine the diced cooked chicken breasts with one package of the shredded Swiss cheese. Mix well to ensure the cheese is evenly distributed throughout the chicken. This cheesy chicken mixture is what fills the enchiladas.
Carefully remove the warmed tortillas from the oven. Reduce oven temperature to 375°F.
Prepare a 9×13 inch baking dish by spooning about 3/4 cup of the salsa verde mixture into the bottom. This will prevent the enchiladas from sticking and add a layer of flavor to the bottom.
Now, it’s time to assemble the enchiladas. Spoon a generous amount of the chicken and cheese mixture into each tortilla.
Roll the tortilla up tightly and place it seam-down into the prepared baking dish. This will prevent the enchiladas from unraveling during baking.
Repeat steps 7 and 8 until all the tortillas are filled and rolled.
Pour the remaining salsa verde mixture evenly over the top of the rolled enchiladas, ensuring they are well coated.
Cover the baking dish with aluminum foil and bake for 15-20 minutes, or until the sauce is bubbling and the cheese is starting to melt.
Remove the aluminum foil and spread the remaining package of shredded Swiss cheese evenly over the top of the enchiladas.
Bake uncovered for another 10 minutes, or until the cheese is melted, bubbly, and lightly browned.
Remove the baking dish from the oven and let the enchiladas rest for a few minutes before serving.
Garnish with sliced scallions and diced tomato (if desired) for a pop of color and fresh flavor.

Expert Tips & Tricks

Warming the tortillas is crucial: Don’t skip this step! If you don’t warm the tortillas, they will be brittle and crack when you try to roll them. Alternatively, you can lightly fry the tortillas in a pan before filling them.
Don’t overfill the tortillas: If you put too much filling in, the tortillas will be difficult to roll and may burst during baking.
Use high-quality salsa verde: The salsa verde is a key component of this recipe, so use a good quality one that you enjoy. Homemade is always best, but there are many excellent store-bought options available.
Adjust the sour cream to your liking: If you prefer a tangier sauce, use less sour cream. If you prefer a creamier sauce, use more.
Make-ahead option: Assemble the enchiladas up to the point of baking. Cover tightly and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time.

Serving & Storage Suggestions

Serve the Simple Chicken Enchilada Suizas immediately after baking. They are delicious on their own or with a side of Mexican rice and refried beans.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350 degrees Fahrenheit until heated through, or microwave in short intervals until warm. They can also be frozen for up to 2 months. Thaw completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	890 kcal	N/A
Total Fat	49g	76%
Saturated Fat	28g	140%
Cholesterol	201mg	67%
Sodium	1042mg	43%
Total Carbohydrate	47g	15%
Dietary Fiber	5g	20%
Sugars	4g	N/A
Protein	65g	129%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

Spicy Enchiladas: Add a pinch of cayenne pepper to the salsa verde mixture for a spicy kick. You can also use a spicier salsa verde.
Vegetarian Enchiladas: Substitute the chicken with black beans, corn, and diced vegetables like bell peppers and zucchini.
Gluten-Free: Although this recipe uses corn tortillas which are naturally gluten-free, always check the label to ensure they are processed in a gluten-free facility if you have a severe allergy.
Different Cheese: While Swiss cheese is traditional, you can substitute it with Monterey Jack, Chihuahua cheese, or any other cheese that melts well.
Creamier Sauce: For an even richer sauce, add a dollop of cream cheese or Mexican crema to the salsa verde mixture.

FAQs (Frequently Asked Questions)

Q: Can I use flour tortillas instead of corn tortillas?
A: While corn tortillas are traditional for enchiladas suizas, you can use flour tortillas if you prefer. Just be aware that they will have a different texture and flavor.

Q: Can I make this recipe ahead of time?
A: Yes, you can assemble the enchiladas ahead of time and refrigerate them for up to 24 hours before baking. Add 5-10 minutes to the baking time.

Q: What if I don’t have salsa verde?
A: While salsa verde is the defining ingredient in enchiladas suizas, you can substitute it with a mild green enchilada sauce in a pinch. The flavor will be slightly different, but still delicious.

Q: Can I freeze these enchiladas?
A: Yes, you can freeze them. Wrap them tightly in plastic wrap and then in aluminum foil. They will keep in the freezer for up to 2 months. Thaw completely before reheating.

Q: How do I prevent the tortillas from cracking when I roll them?
A: The key is to warm the tortillas before rolling them. This will make them more pliable and less likely to crack.

Final Thoughts

These Simple Chicken Enchilada Suizas are a guaranteed crowd-pleaser. The creamy, tangy sauce combined with the cheesy chicken filling is simply irresistible. Don’t be intimidated by the list of ingredients – this recipe is surprisingly easy to make. So gather your ingredients, preheat your oven, and get ready to experience a taste of Mexico in your own kitchen. I encourage you to try this recipe and make it your own by experimenting with different variations and substitutions. And most importantly, share it with your loved ones and enjoy the deliciousness together! Consider serving with a crisp margarita or a refreshing agua fresca.

Simple Chicken Enchilada Suizas Recipe