Monday, May 16, 2011

I Love Mexican Food

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.

enchiladas suizas6 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

chopped avocado
chopped tomato
chopped fresh cilantro
chopped fresh jalapeno's

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....



  1. this looks absolutely delish!! thanks for sharing this yummy recipe!Janet

  2. Marsha how yummy! I will have to try this out. I have a recipe from the Pink Adobe in Santa Fe that I have made many times!

    Art by Karena

    Come and enter my New Giveaway from Serena & Lily! You will love it!

  3. i was born in houston....
    and it is no wonder
    that i adore mexican food.
    and when i was little, that is what i always ordered.

  4. Oh dear Lord, I'm making this tomorrow...

  5. Thank you, so glad you enjoyed! And these enchiladas look deelish!



  6. Darling I am literally mopping my keyboard after reading this..! I wish I could just run out and get the ingredients for dinner tonight, but I can't... I am on a friggin' DETOX!! Second week to be exact. Five more to go.. :(

    Will keep this on file though because in this casa we also love Mexican food!

    Big hugs

    xx C

  7. Yum - totally making this sometime soon!

    Just discovered your blog and will be following you from now on - would love it if you could stop by my blog sometime (and perhaps follow me too!).

    Andrea x

  8. Looks delicious will try this.

    Have a good day.

  9. Why would I torture myself by coming over here? I saw chesse and like a wild dog I came.....oh boy this looks very very good, and this is something my entire family would love so you just know I feel obliged to make it. I am printing it out as we speak, yet another one of your "must haves" and if I must go off my diet for a night, I will just say "Marsha made me do it"!

  10. It sounds fabulous Marsha! I shall definitely try it xx

  11. Yum - I've been craving good Mexican food this week.

    By the way, thank you so much for the necklace and earrings. Your package arrived last week and I'm so thrilled. Thank you very much!

    Sarah Greenman


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