Description
Creamy and comforting Enchiladas Suizas made with tender shredded chicken, corn tortillas, salsa verde, and melted cheese baked until bubbly and golden.
Ingredients
- 12 corn tortillas
- 2 cups cooked shredded chicken
- 2 cups salsa verde
- 1 cup sour cream
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup diced white onion
- 2 tablespoons vegetable oil
- 1/4 cup chopped fresh cilantro
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Heat the vegetable oil in a skillet over medium heat and lightly fry each tortilla for a few seconds until soft and pliable. Place the tortillas on paper towels to remove excess oil.
- In a bowl, combine the shredded chicken, diced onion, garlic powder, cumin, salt, black pepper, and half of the cilantro.
- In another bowl, mix the salsa verde, sour cream, and chicken broth until smooth and creamy.
- Spoon some of the chicken filling into each tortilla, roll them tightly, and place them seam-side down in the prepared baking dish.
- Pour the creamy salsa verde mixture evenly over the enchiladas.
- Sprinkle the Monterey Jack and mozzarella cheese over the top.
- Bake the enchiladas for 20 to 25 minutes until the cheese is melted and bubbly.
- Garnish with the remaining cilantro before serving.
Notes
- Lightly frying the tortillas helps prevent them from cracking when rolled.
- For extra spice, add sliced jalapeños or use a spicier salsa verde.
- You can substitute shredded turkey or ground beef for the chicken.
- Vegetarian fillings like black beans, spinach, and peppers work well too.
- Store leftovers in the refrigerator for up to 3 days.
- Freeze assembled enchiladas before baking for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 890mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
