This Chicken Enchiladas Suizas recipe is one of my favorites to serve at family get-togethers. Not only are they easy to prepare, but they can also be made ahead of time, reducing stress!
What is the difference between Enchiladas Suizas and Enchiladas Verde?
Enchiladas Verde (chicken enchilada in Tomatillo Verde sauce)is an enchilada in Tomatillo Verde salsa with chicken filling and topped with cheese.
Enchiladas Suizas (chicken enchiladas in Tomatillo Verde salsa and cream sauce) is an enchilada with a tomatillo Verde sauce made creamy with heavy cream or sour cream blended into the salsa. Chicken filling and cheese, topped with more cheese.
Heavy Whipping cream - adds creaminess to the sauce
Sour Cream - Mexican crema, regular sour cream, or Mexican sour cream, also adds more creaminess to the recipe
Cilantro - if not available or not a fan of cilantro replace it with 1/2 teaspoon of Mexican oregano
Garlic clove - one fresh clove, about 1 teaspoon of minced garlic, or 1/4 tsp of garlic powder. Fresh garlic clove is recommended but any of the alternatives are great in apinch.
Chile pepper - Diced jalapeño is optional but great if you like a little kick to your enchiladas.
Chicken - shredded rotisserie chicken makes this recipe quick and easy. Leftover roasted chicken or grilled chicken is perfect for this recipe.
Corn Tortillas - I prefer the thicker yellow corn tortillas.
Cheese - Oaxaca cheese is the perfect cheese for this recipe, the flavor is mellow and buttery, similar to string cheese, with a creamy texture and a slight saltiness to it. If Oaxaca is not available, Mozzarella and Monterey cheese will work out perfectly for Enchiladas Suizas
Topping - thinly sliced red onions add the perfect crunch to this dish. Diced white onions, diced green onions, and sliced jalapeños are all great choices for toppings.
Step by Step Instructions:
Place 1 cup of Tomatillo salsa, Mexican Crema, heavy cream, cilantro, Jalapeño (optional), and garlic clove in a blender, and process until you have a smooth sauce. Pour blender sauce into the remaining tomatillo salsa, stir well, and set aside.
Preheat the oven to 375 degrees F.
Heat the oil on a frying pan and using some tongs, fry each tortilla individually for 4 sec on each side, remove the tortilla from the oil, making sure it does not have too much oil.
Then place it into the sauce, and rub it with some sauce on both sides. Remove it from the sauce and add some shredded chicken and cheese. Roll it and place the enchilada on a 9 x 13 baking dish
Once all the tortillas are stuffed and onto the baking dish, add the rest of the creamy tomatillo sauce on top and then top it with the rest of the cheese.
Place the baking dish into the oven and bake for 20 min or until the cheese is melted.
