Creamy, cheesy, verde chicken enchiladas suizas 🤩. Let us discuss.
Tangent that I swear has a point to this post: there is nothing like landscaping out in the heat of July to completely physically exhaust you. I’ve been removing weeds and grass in the backyard with a shovel and I just…😴😴😴.
However, this does mean I get to eat ALL the cheese aka chicken enchiladas suizas. Hard work certainly pays off!
The first main part of this recipe is, you guessed it, cheese, and traditionally, cream. However, these chicken enchiladas suizas a slightly healthier option. I swapped heavy cream for skim milk, and Monterey Jack instead of Mozzarella, which has more flavor allowing for less quantity.
The second main ingredient is salsa verde. I like to use my homemade roasted tomatillo salsa verde recipe for extra fresh flavor!
Get some seriously cheesy yums on and scroll down for the recipe below.Print
Cheesy chicken enchiladas in a rich, creamy, salsa verde sauce, no heavy cream needed!
- 3 cups cooked chicken, shredded
- 3 cups store bought or homemade salsa verde
- 1 poblano pepper, seeded and diced
- 1/4 serrano pepper, seeded and minced
- 1/2 jalapeño pepper, seeded and minced
- 1/4 cup white onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons skim milk
- 1/2 cup sour cream
- 6 ounces Monterey Jack cheese, shredded
- 2 ounces queso fresco
- 12 corn tortillas
- Fresh cilantro, jalapeño slices, diced tomato, lime slices for garnish
- Preheat oven to 350˚F. Grease a 9X13 baking dish.
- In a large bowl mix together chicken, peppers, onion, cumin, salt, pepper, half of the Monterey Jack cheese, half of the queso fresco, and 1 cup of the salsa verde.
- Spread 1/2 cup of the salsa verde on the bottom of the baking dish. Pour about 1/4 cup into a shallow bowl or onto a rimmed plate.
- In a small bowl, whisk together sour cream, milk, remaining cheeses and remaining salsa verde. Set aside.
- Warm the corn tortillas on the stove or in the microwave (30 seconds).
- Dip tortillas into the sauce in the shallow bowl and shake gently to remove excess. Spoon about 1/4 cup of chicken mixture onto each tortilla. Gently roll up each tortilla and place in the baking dish.
- Top enchiladas evenly with cheesy salsa verde mixture.
- Cook for 30 minutes, until cheese has melted and sauce is slightly bubbling around the edges.
- Garnish with cilantro, jalapeño, tomato, and lime slices. Serve warm.