Enchilada Suizas

5 from 2 votes

Enchiladas Suizas is a ridiculously delicious Mexican dish that'll make your taste buds go wild! Picture this: juicy shredded chicken wrapped in soft corn tortillas, slathered in a zesty tomatillo sauce, and smothered with creamy sour cream and melty cheese.

Prep Time40

Cook Time25

Total Time1 5

Course: Dinner

Cuisine: Mexican

Keyword: enchiladas suizas, enchiladas suizas recipe

Servings: people

Author: Alyssa Rivers

Ingredients

Enchilada Sauce

10 tomatillos husked and washed
½ white onion coarsely chopped
2 green chile peppers halved and de-seeded
3 cloves garlic whole
½ cup fresh cilantro
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cumin

Enchiladas

10 corn tortillas
2 cups cooked shredded chicken
1/2 cup sour cream
1/2 cup heavy whipping cream
2 cups Monterey jack cheese, divided

For serving

Mexican crema
red onion, chopped
cilantro, chopped

Instructions

Enchilada Sauce

To a large pot add your tomatillos, onion, chile peppers, and garlic. Cover with water and bring to a boil. Boil everything for 10-12 minutes.
Remove the tomatillos, onion, chile peppers, and garlic from the water and place them into a blender.
Add the cilantro, salt, pepper, and cumin. Blend until everything is pureed and mixed well.

Enchiladas

To soften the tortillas for rolling, wrap all your tortillas in a bundle with damp paper towels. Microwave the bundle for 20 seconds in the microwave.
Preheat your oven to 350 degrees Fahrenheit and prepare a 9x13 baking dish by spraying it with nonstick cooking spray.
Once your tortillas are ready, pour ⅓ of your tomatillo sauce into the baking dish.
In a small bowl, whisk together the sour cream and heavy whipping cream.
Divide the shredded chicken evenly between the tortillas. Sprinkle 2 tablespoons of shredded cheese in each tortilla and roll them up. Place each one into the sauced baking dish, seam side down.
Pour the rest of the enchilada sauce on top of the enchiladas. Pour the cream mixture on top of the enchilada sauce and sprinkle the remaining 1 cup shredded cheese on top.
Bake for 20-25 minutes until the cheese melts and browns.
Serve with Mexican crema, chopped red onions, chopped cilantro, and enjoy!

Nutrition

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