My Favorite Chicken Enchilada Recipe
Photo by Manuel W
I Love Mexican Food
Why you'll love the recipe for Chicken Enchiladas Suizas.
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.
6 boneless, skinless chicken breast halves1 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
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.
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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!
Posted 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!
Posted 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
Posted September 25, 2008
chloecavanaugh wrote...
I have been looking for a Chicken Enchilada recipe! And now I've found it! *****
Awesome lens!
~Chloe
Posted September 12, 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!
Posted September 07, 2008
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