Creamy, cheesy, verde chicken enchiladas suizas ๐คฉ. 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...๐ด๐ด๐ด.
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.
Chicken Enchiladas Suizas
- Total Time: 40 minutes
- Yield: 12 enchiladas 1x
Description
Cheesy chicken enchiladas in a rich, creamy, salsa verde sauce, no heavy cream needed!
Ingredients
- 3 cups cooked chicken, shredded
- 3 cups store bought or homemade salsa verde
- 1 poblano pepper, seeded and diced
- ยผ serrano pepper, seeded and minced
- ยฝ jalapeรฑo pepper, seeded and minced
- ยผ cup white onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon coarse salt
- ยฝ teaspoon ground black pepper
- 2 tablespoons skim milk
- ยฝ cup sour cream
- 6 ounces Monterey Jack cheese, shredded
- 2 ounces queso fresco
- 12 corn tortillas
- Fresh cilantro, jalapeรฑo slices, diced tomato, lime slices for garnish
Get Recipe Ingredients
Instructions
- Preheat oven to 350หF. 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 ยฝ cup of the salsa verde on the bottom of the baking dish. Pour about ยผ 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 ยผ 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, jalapeรฑo, tomato, and lime slices. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
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