Chicken Enchiladas Suizas
You are going to love Chicken Enchiladas Suizas! They are called “Suizas” or “Swiss” because of the copious dairy in them. Sold!
This rendition of Chicken Enchiladas Suizas is made with (slightly) less cheese and cream, but it’s still there lending a mellowness to the radiant Mexican flavor. It makes a creamy, cheesy casserole, perfect for any night.
Mexican food is a favorite of mine for entertaining too – this casserole makes an awesome addition to the buffet, and it can be made in advance and baked off for 45 minutes prior to eating, allowing the perfect amount of time to enjoy guests.
Start with Charred Corn and Poblano Salsa and Chips and a Paloma Cocktail. Fill out the buffet with Beef & Bean Burritos, Mexican Rice Bean and Corn and a Mexican Chopped Salad, and you have a SUPER EASY (and cheap) PARTY!
This recipe calls for you to cook the chicken and use the broth, but rotisserie chicken and some canned broth would also be wonderful.
Let the chicken cook for about 20 minutes, bubbling softly. While it’s cooking, slice the onion and pepper, and saute in about a tablespoon of butter. Once the chicken reaches 165 degrees on an instant read thermometer (affiliate links follow – see disclaimer page for more info), remove it from the liquid.
Shred the chicken into your big bowl, and add the peppers, onions, cumin, chiles, half the cheese, and the tomatillo salsa. We go through a fair amount of cumin, so I usually find it in the packets in the Indian Section of our supermarket. These spices are usually much cheaper, and they are very fresh.
Mix well and try to keep your fingers out of this mixture. It’s tough, because it’s delicious. I’d eat this by itself all day.
Fill the enchiladas and place seam side down in the casserole dish.
Cover the enchiladas with cheese, and add the cream/broth combination. Cover the whole pan with foil, and bake for 30 minutes. Cook for another 15 or 20 minutes after the foil is removed, until everything is brown and bubbly.
Plan on two Chicken Enchiladas Suizas each. At least. Yum.
Chicken Enchiladas Suizas
Ingredients
Chicken (Rotisserie Chicken Can Be Substituted)
- 2 large Boneless, skinless chicken breasts (about 1#)
- 1/2 medium Yellow Onion
- 1 Garlic Clove
- 1 -2 Hot peppers, if desired
Enchilada Ingredients
- 1/2 medium Yellow Onion, sliced
- 1 large Green Pepper, sliced
- 1 tbsp Butter
- 1 can Chopped green chiles (include liquid)
- 1 tbsp Ground Cumin
- 1 cup Green (Tomatillo) Salsa
- 12 ounces Grated Sharp Chedder Cheese (divided)
- 12 Flour tortillas, 7″ size
- 1/3 cup Chopped Cilantro (optional)
- 1/2 cup Heavy Cream
- 1/2 cup Chicken Broth
Garnish
- Chopped Avocado
- Chopped Tomato
- Additional Chopped Cilantro
Instructions
Chicken
- Place about 1 inch of water in a 12″ skillet, and add whole chicken breasts, roughly sliced onion, smashed garlic and hot peppers (if using).
- Bring water to a boil over medium high heat, then reduce to simmer. Cover and cook chicken until instant read thermometer reaches 165 degrees at thickest part of breast, about 20 minutes.
- Remove breast from water and strain and discard vegetables, saving chicken broth for sauce.
Enchiladas
- Melt butter in small skillet over medium eat, and cook onion and pepper until just soft, about 5 minutes.
- Shred chicken into large bowl. Add onion and pepper mixture, green chiles, cumin, green salsa, 6 ounces of cheese (half), and cilantro. Combine mixture thoroughly.
- Spray large baking dish (ours is 9 x 13 and 12 enchiladas fit perfectly). Preheat oven to 350 degrees.
- Place one tortilla on flat surface and place about 1/2 cup of the chicken mixture along side (towards middle). Roll up from filling side, and place, seam side down, in prepared baking dish. Continue with remaining filling. Sprinkle remaining sharp cheddar over enchiladas.
- Enchiladas can be prepared to this point up to a day in advance: cover and chill until ready to bake.
- Combine broth and heavy cream and pour over enchiladas. Cover pan with foil and bake for 30 minutes. Remove foil and bake another 15 minutes or so until brown and bubbly.
6 thoughts on “Chicken Enchiladas Suizas”