Enchiladas Suizas
Creamy, buttery enchiladas with tender chicken, green chile salsa, and a velvety cream sauce, crowned with melted Monterey Jack—perfect for a comforting family dinner or a crowd‑pleasing gathering.
Ingredients
Instructions
- Combine chicken, chiles, and salsa to make the filling.
- Mix salt with whipping cream to create the sauce.
- Fry each tortilla in medium‑hot oil for a few seconds until it blisters and becomes limp.
- Dip the blanched tortilla into the cream sauce, then fill with the chicken mixture.
- Fold the tortilla and place it in an ungreased baking pan, flap side down.
- Once all tortillas are filled, pour the remaining cream over the top.
- Sprinkle Monterey Jack cheese evenly over the enchiladas.
- Bake uncovered at 350°F for 15 to 20 minutes, or until thoroughly heated.
Tips & Substitutions
For a creamier sauce, consider adding a bit of sour cream or cream cheese to the whipping cream. If you want to reduce calories, substitute half-and-half for the whipping cream. To save time, use rotisserie chicken instead of cooking your own. Also, if you prefer a bit of heat, add some chopped jalapeños to the filling or top the enchiladas with a drizzle of hot sauce.
Serving Suggestions
Serve these enchiladas hot, garnished with fresh cilantro, diced tomatoes, or avocado slices for added flavor. They pair beautifully with a side of Mexican rice or a fresh salad, like Marni'S Green Gazpacho, for a refreshing contrast. For an extra kick, serve with lime wedges and your favorite salsa.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F until warmed through, about 15-20 minutes. If you are reheating from frozen, allow them to thaw overnight in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Enchiladas Suizas contains roughly 284 calories, with 7g protein, 45g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (23% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 743mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas up to the baking step and store them in the refrigerator, covered, for up to 24 hours. When ready to bake, simply pour the cream over and sprinkle the cheese before placing them in the oven. This is a great option for meal prep or entertaining.
What can I substitute for chicken in this recipe?
If you're looking for a vegetarian option, consider using black beans or sautéed vegetables like zucchini and bell peppers as a filling. For a seafood twist, shredded cooked shrimp or crab can also work well. Just be sure to adjust seasonings to enhance the flavors of your chosen alternative.
How do I make these enchiladas spicier?
To increase the spice level, add diced jalapeños or serrano peppers to the chicken mixture. You can also use spicy green salsa instead of regular salsa. For an extra kick, top the finished enchiladas with a drizzle of hot sauce or serve alongside a spicy salsa for dipping.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).