Why you'll love the recipe for Chicken Enchiladas Suizas.
Living in Houston, Texas, there is no shortage of great taquerias
& restaurants where we can eat wonderful Mexican food.
I love to cook my own too.
I've had this recipe for Chicken Enchiladas Suizas for many years,
and I've served it to many guests over the years.
The variety of flavors blend together beautifully.
Tomatilla salsa instead of tomato salsa
lends a tangy note to the creamy cumin-scented enchiladas.
It's easy to put together a day ahead
and leave it in the fridge until time to bake it.
I really like that.
I also like to eat the chicken mixture as a salad by itself.
It's SO yummy.
Chicken Enchiladas Suizas Recipe
Suiza refers to the creamy sauce that bathes the enchiladas.
6 boneless, skinless chicken breast halves
1 tablespoon butter
1 cup chopped onion
1 green bell pepper, seeded and chopped
8 oz. grated cheddar cheese
1 4-oz. can diced green chiles
1 cup purchased green chile salsa
1/2 cup chopped fresh cilantro
4 teaspoons ground cumin
salt and black pepper
12 to 15 7-inch flour tortillas
10 oz. Monterey Jack cheese, grated
1 cup whipping cream
1/2 cup chicken broth
Place chicken in pan of boiling water to cover, and simmer 15-20 minutes. Remove from heat, drain, cool, and shred chicken. In skillet, melt butter over medium heat. Cook onion and bell peppers until just soft, 5-8 minutes. Transfer to large bowl. Add chicken, cheddar cheese, green chiles, salsa, cilantro, and cumin. Season with salt and pepper to taste and mix well.
Note: you can do this much a day ahead and store in the fridge. It's pretty tasty just as is without the rest of the recipe, but since you're making a special dinner, read on.
Preheat oven to 350 degrees. Grease 10x15x2-inch baking pan or 2 smaller pans. Place 1 flour tortilla on flat surface and place about 1/3 cup chicken mixture along 1 edge. Roll up from filling side, and place, seam side down, in prepared pan. Repeat process with remaining chicken mixture. Sprinkle Monterey Jack over enchiladas.
Combine cream and chicken broth and pour over enchiladas. Cover pan with foil and bake 30 minutes. Remove foil and continue baking 10 minutes or until thoroughly heated.
Garnish individual servings with avocado, tomato, black olives, chopped fresh jalapenos & cilantro.
I serve it plated up as shown in the pic above. Be really careful not to break the individual
enchiladas, you want them to stay whole.
With some pretty garnishes and fresh veggies & lots of wild colors going on....the Mexican way.
You know I don't post recipes, so if I'm giving one today you know it must be really good....