Enchiladas Suizas Recipe
🕒 Cook Time: 30 minutes
🕒 Prep Time: 45 minutes
🕒 Total Time: 1 hour 15 minutes
Description:
Not your typical Spanish or Mexican fare, these Enchiladas Suizas have become a cherished family favorite. Rich and flavorful, they taste even better as leftovers, making them perfect for meal prep. The extra time spent in preparation is well worth it for a dish that’s as impressive as it is delicious. Plus, since everything is precooked, you can assemble them ahead of time and bake them later. These enchiladas were even a hit when taken to a high school Spanish class—proof that they’re a crowd-pleaser even among non-cooks!
Ingredients:
- 12 corn tortillas
- 1 lb chicken breasts, cooked and chopped
- 1 can green chilies, drained
- 1 bottle green chili salsa
- Salt, to taste
- 2 cups Monterey Jack cheese
- Canola oil
Nutritional Information (per serving):
- Calories: 319.3
- Fat: 21g
- Saturated Fat: 10g
- Cholesterol: 74.1mg
- Sodium: 795.1mg
- Carbohydrates: 15.8g
- Fiber: 2.3g
- Sugar: 2.1g
- Protein: 18g
Instructions:
-
Prepare Chicken Mixture:
- Cook and chop the chicken breasts into small pieces. Boiling them is recommended to remove any excess fat, then cube them.
- In a bowl, combine the cooked chicken with the drained green chilies and 3/4 bottle of green chili salsa.
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Set Up Your Preparation Area:
- Pour one container of light cream into a pie pan and mix in some salt.
- Set the cream pan next to the bowl of chicken mixture and place a large plate near the stove.
- Spray a rectangular baking dish with non-stick cooking spray and preheat the oven to 350°F.
- Heat oil in a small frying pan while setting up a stack of paper towels next to the stove.
-
Begin Assembly:
- Fry each tortilla in oil until bubbly but still limp. Remove from the oil and place on paper towels to remove excess grease.
- Dip each fried tortilla in the cream mixture, then place on the plate and fill with a large spoonful of the chicken mixture.
- Roll up the tortilla and place seam side down in the prepared baking dish.
- Repeat with the remaining tortillas. Having one person fry the tortillas and another fill them will speed up the process significantly.
-
Bake:
- Pour the remaining cream over the enchiladas in the baking dish.
- Top with the remaining salsa and Monterey Jack cheese.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and golden brown.
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Serve:
- Allow the enchiladas to cool for 10 minutes to allow the cream to thicken.
- Serve with a spatula and knife, and enjoy the delicious reward for all your effort!
These Enchiladas Suizas are perfect for a special dinner or for freezing ahead for later lunches. Whether you’re a seasoned cook or a beginner, you’ll love the rich flavors and ease of preparation of this recipe!
