Mexican Enchiladas Suizas

In the heart of Mexico, Enchiladas Suizas reign supreme, and for good reason! Tender chicken, creamy sour cream, and a kick of spice all wrapped in a tender tortilla, smothered in a rich, zesty enchilada sauce and melted cheese – it’s a flavor fiesta waiting to happen in your kitchen!

Ready Time

2 hrs

Yields

5 servings

Ingredients

8-10 corn tortillas
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1/4 cup chopped onion
2 cloves of garlic, minced
1 jalapeño pepper, chopped
1 can (4 ounces) of green chilies
1 cup of sour cream
1 cup of shredded Monterey Jack cheese, divided
1/2 cup of chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper, to taste
1/4 teaspoon cayenne pepper, optional
2 tablespoons of olive oil
1 can (10 ounces) of enchilada sauce
2 cups of shredded cooked chicken (from the chicken breasts)
1/4 cup of chopped scallions, for garnish

Instructions

Preheat your oven to 375°F. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.

Add the chopped onion and cook until softened, about 3-4 minutes.

Add the minced garlic and cook for another minute. Add the chopped jalapeño pepper and cook for an additional minute.

Add the 1 1/2 pounds of chicken breast to the skillet, cook until browned on all sides and cooked through, about 5-7 minutes.

Remove the chicken from the skillet and set aside. Add the remaining 1 tablespoon of olive oil to the skillet.

Add the chopped green chilies and cook for 1-2 minutes.

In a large bowl, combine the cooked chicken, sour cream, 1/2 cup of the shredded Monterey Jack cheese, chopped cilantro, ground cumin, paprika, salt, pepper, and cayenne pepper (if using). Mix well.

In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.

This will make them more pliable. To assemble the enchiladas, lay a tortilla flat and spoon some of the chicken mixture down the center of the tortilla.

Roll up the tortilla and place seam-side down in a baking dish.

Repeat with the remaining tortillas and chicken mixture. Pour the enchilada sauce over the rolled tortillas and sprinkle the remaining 1/2 cup of Monterey Jack cheese on top.

Cover the dish with aluminum foil and bake for 25-30 minutes.

Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly. Remove from the oven and sprinkle with chopped scallions.

Serve hot and enjoy!

Notes

Make sure to handle the tortillas gently when warming them up, as they can tear easily. Also, don’t overfill the tortillas, as this can cause them to break apart when rolling.

If using cayenne pepper, start with a small amount and taste as you go, as it can add a lot of heat quickly.

For an extra burst of flavor, add some diced bell peppers or diced tomatoes to the skillet with the onions and garlic. To make ahead, prepare the chicken mixture and store it in the fridge for up to a day.

Assemble the enchiladas just before baking.

If you want a spicier enchilada sauce, add in some diced jalapeños or serrano peppers to the sauce before pouring it over the tortillas. For leftovers, store the cooked enchiladas in the fridge for up to 3 days or freeze for up to 2 months.

Reheat in the oven until hot and bubbly.