The Best Chicken Enchiladas Suizas Recipe in the World

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My Favorite Chicken Enchilada Recipe

Treat yourself to a rich Mexican culinary experience today. Chicken Enchiladas Suizas are a great make-ahead food for company or just for a weeknight when you want something a little special. I've included a few suggestions for side dishes, too. I hope you enjoy them.

Photo by Manuel W

I Love Mexican Food 

Why you'll love the recipe for Chicken Enchiladas Suizas.

Living in South Texas, I have no shortage of great taquerias where I 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 fed it to a bunch of 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

Garnish:
chopped avocado
chopped tomato
chopped fresh cilantro

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 and cilantro, if desired.


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Here's a Great Side Dish to Go with Chicken Enchiladas Suizas 

Mexican Coleslaw Recipe

Mexican Coleslaw

1/2 to 3/4 cup garlic vinaigrette salad dressing
16 oz. bag of shredded cabbage for coleslaw
1 15 oz. can whole kernel corn, drained
1 15 oz. can black beans, rinsed and drained
1/2 red onion, thinly sliced
1 jalapeno pepper, seeded and diced
1 large tomato, diced
1 red pepper, seeded and diced
1/2 cup fresh cilantro

Mix all ingredients together and serve.

 



Mexican Everyday 

by Rick and Deann Bayless

Click on the image for more information or to shop at Amazon.com

Mexican Everyday (Recipes Featured on Season 4 of the PBS-TV series "Mexico One Plate at a Time")

Amazon Price: $19.77 (as of 07/10/2009)Buy Now

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Authentic Mexican Cooking 

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Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico

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The Border Cookbook : Authentic Home Cooking of the American Southwest and Northern Mexico 

by Cheryl Alters Jamison

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The Border Cookbook : Authentic Home Cooking of the American Southwest and Northern Mexico

Amazon Price: $14.93 (as of 07/10/2009)Buy Now

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My Mexico 

by Diana Kennedy

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cannedguds wrote...

Wow! another one of your yummy and delicious lens! I love chicken dishes and as what I've commented in your other lens, you can get to know another way to cook chicken- Adobong Manok! check it out!

ReplyPosted November 27, 2008

kiwisoutback wrote...

I haven't had these in a while, I'm dying to have them again. Yours look excellent. Nice work!

ReplyPosted October 21, 2008

flowski wrote...

We've been stuck in a burrito rut lately. I think this sounds like a nice Mexican dish to throw into the mix. Thanks for the tasty chicken enchilada recipe

ReplyPosted September 25, 2008

rms wrote...

Yummy lens! Thanks for another great recipe!

ReplyPosted September 21, 2008

chloecavanaugh wrote...

I have been looking for a Chicken Enchilada recipe! And now I've found it! *****
Awesome lens!
~Chloe

ReplyPosted September 12, 2008

funwithtrains wrote...

Sounds Great -- Mexican food is my favorite!

ReplyPosted September 08, 2008

funwithtrains wrote...

Sounds Great -- Mexican food is my favorite!

ReplyPosted September 08, 2008

CleanerLife wrote...

I've never tried to make enchiladas before, these look like I could handle it.
The coleslaw looks awesome, I've never seen coleslaw quit like it -- I can't wait to try it!

ReplyPosted September 07, 2008

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