Mexican Recipes

Enchilada Suizas

If you love Enchiladas you are going to LOVE these Enchilada Suizas.

Enchilada Suizas is basically a more decadent version of enchiladas. The already tasty and cheesy meat filled tortilla rolls are topped with a cream based sauce, finished with a generous amount of Monterey jack cheese and baked until gooey and delicious. The sauce definitely adds something special but the creamy element isn’t the only star. The meat filling is spicy and packed with complex flavors with a touch of smoke from the addition of cumin and chili powder. After this be sure to give our Slow Cooker Pork Carnitas a try.

Enchilada Suizas In Post

Ingredients

Serves 6

  • 12 – 8-inch corn tortillas
  • 3 whole chicken breasts, boneless and skinless
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 garlic clove, minced
  • 4 oz. canned diced green chili peppers
  • 2 cups shredded cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • 1 cup heavy cream
  • 1 cup salsa verde (use your favorite jarred salsa)
  • ½ cup reduced sodium chicken broth
  • ½ cup chopped fresh cilantro plus more for garnish
  • 3 teaspoons ground cumin
  • 1 teaspoon chili powder
  • Vegetable oil
  • Salt
  • Black pepper
  • Thinly sliced onion, for garnish

Directions

  1. Preheat oven to 350 degrees F. Drizzle a little oil on a baking sheet.
  2. Season both sides of each chicken breast with salt and black pepper.
  3. Lightly drizzle with a little more oil.
  4. Bake for 35 minutes undisturbed.
  5. Remove from the oven and leave to rest for 5-10 minutes before shredding.
  6. Lightly grease a 10 x 15 inch baking dish with oil. Set aside.
  7. Add a drizzle of vegetable oil to a skillet and heat over medium.
  8. Add the onion, red bell pepper, and garlic.
  9. Cook while stirring for 5 minutes or until softened and fragrant.
  10. Transfer the vegetables to a large bowl with the shredded chicken, green chili peppers, cheddar cheese, salsa verde, cilantro, cumin, and chili powder. Mix well.
  11. Add salt and black pepper to taste.
  12. Fill each tortilla with about 2 generous spoonfuls of the chicken mixture.
  13. Roll tightly and place seam side down in the dish.
  14. Repeat until all tortillas are used.
  15. Add the heavy cream and chicken broth to a bowl with some black pepper. Whisk.
  16. Pour this over the enchiladas.
  17. Sprinkle the Monterey jack cheese over the enchiladas.
  18. Cover with foil and bake in a 350-degree oven for 30 minutes.
  19. Uncover and bake for an additional 10 minutes to develop some color on top.
  20. Plate, finish each serving with sliced onions, some cilantro, and serve.

 

Enchilada Suizas

Print Recipe
Serves: 6 Cooking Time: Approx 1 Hour.

Ingredients

  • 12 – 8-inch corn tortillas
  • 3 whole chicken breasts, boneless and skinless
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 garlic clove, minced
  • 4 oz. canned diced green chili peppers
  • 2 cups shredded cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • 1 cup heavy cream
  • 1 cup salsa verde (use your favorite jarred salsa)
  • ½ cup reduced sodium chicken broth
  • ½ cup chopped fresh cilantro plus more for garnish
  • 3 teaspoons ground cumin
  • 1 teaspoon chili powder
  • Vegetable oil
  • Salt
  • Black pepper
  • Thinly sliced onion, for garnish

Instructions

1

Preheat oven to 350 degrees F. Drizzle a little oil on a baking sheet.

2

Season both sides of each chicken breast with salt and black pepper.

3

Lightly drizzle with a little more oil.

4

Bake for 35 minutes undisturbed.

5

Remove from the oven and leave to rest for 5-10 minutes before shredding.

6

Lightly grease a 10 x 15 inch baking dish with oil. Set aside.

7

Add a drizzle of vegetable oil to a skillet and heat over medium.

8

Add the onion, red bell pepper, and garlic.

9

Cook while stirring for 5 minutes or until softened and fragrant.

10

Transfer the vegetables to a large bowl with the shredded chicken, green chili peppers, cheddar cheese, salsa verde, cilantro, cumin, and chili powder. Mix well.

11

Add salt and black pepper to taste.

12

Fill each tortilla with about 2 generous spoonfuls of the chicken mixture.

13

Roll tightly and place seam side down in the dish.

14

Repeat until all tortillas are used.

15

Add the heavy cream and chicken broth to a bowl with some black pepper. Whisk.

16

Pour this over the enchiladas.

17

Sprinkle the Monterey jack cheese over the enchiladas.

18

Cover with foil and bake in a 350-degree oven for 30 minutes.

19

Uncover and bake for an additional 10 minutes to develop some color on top.

20

Plate, finish each serving with sliced onions, some cilantro, and serve.

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