If you’ve been searching for a dish that perfectly blends creamy, tangy, and mildly spicy flavors with tender shredded chicken wrapped in soft tortillas, look no further! This Chicken Enchiladas Suizas Recipe is an absolute game-changer that delivers comforting, vibrant Mexican flavors right to your table. With a luscious tomatillo-cilantro sauce and a melty blanket of cheese, every bite feels like a warm hug. I promise this recipe will quickly become a beloved favorite in your kitchen, ideal for family dinners or sharing with friends on a cozy evening.
Ingredients You’ll Need
The magic of this Chicken Enchiladas Suizas Recipe comes down to a handful of fresh, wholesome ingredients that work harmoniously to create layers of flavor and texture. Each component plays an essential role: from the brightness of tomatillos and citrus to the gentle smoky heat of poblanos and jalapeños, and of course, the creamy richness that brings it all together.
- 5 cups Shredded Chicken: Use rotisserie or poached chicken for tender, flavorful meat that absorbs the sauce beautifully.
- 1 medium Onion: Roasting softens and sweetens the onion, balancing the tangy tomatillo sauce.
- 2 Poblano Peppers: Adds smoky mild heat; remember to remove the inner ribs to control spiciness.
- 2 Jalapeno Peppers: Provides a fresh kick; adjust quantity to suit your spice preference.
- 1 1/2 cups Cilantro: Infuses a bright, herbaceous note that ties the sauce together.
- 1 (28-ounce) can Whole Tomatillos: Drained to keep the sauce vibrant and perfectly thick.
- 1 Lime (juiced): Adds essential citrus brightness that brightens the dish.
- 2 teaspoons Honey: Balances acidity with a gentle touch of sweetness.
- 1 teaspoon Salt: Enhances all the flavors, bringing harmony to the sauce and filling.
- 1/2 teaspoon Pepper: Adds a subtle background warmth.
- 1 cup Sour Cream (full-fat): Gives the sauce its iconic creamy texture and tang.
- 10 Corn Tortillas: Softened briefly in oil, they provide the perfect vessel for the filling.
- Oil: For roasting veggies and softening tortillas, adds richness and texture.
- 4 to 5 cups Mexican Cheese: A melty, flavorful blend essential for that golden, bubbly topping.
How to Make Chicken Enchiladas Suizas Recipe
Step 1: Roast the Peppers and Onion
First, preheat your oven to 420 degrees. Chop the onion, poblano peppers (remember to remove the inner ribs to keep the heat balanced), and jalapeños, then spread them out on a baking sheet. Lightly season with salt and drizzle with oil if you like—it helps with roasting and flavor. Pop them in the oven for about 15 to 20 minutes until they’re nicely softened; if you’re aiming for a more intense roasted flavor, let them go for 25 minutes. Once ready, reduce the oven temp to 350 degrees so it’s perfect for baking later.
Step 2: Blend the Signature Sauce
Transfer your roasted vegetables to a blender, then add the fresh cilantro, drained tomatillos, lime juice, honey, salt, and pepper. Puree everything until it’s silky smooth. Next, stir in the creamy sour cream for that signature rich texture. This sauce is where all the magic happens—the tangy tomatillos, bright citrus, mild heat, and creamy elements come together perfectly. Give it a taste and amp up the heat with an extra jalapeño if you prefer things spicier!
Step 3: Prepare the Chicken Filling
Shred your cooked chicken into bite-sized pieces and place them in a medium bowl. Pour about half a cup to three-quarters cup of the luscious sauce over the chicken, ensuring each piece is fully coated. This step infuses the chicken with bold flavor, making sure every bite is juicy and delicious.
Step 4: Soften the Tortillas
Heat oil in a skillet over medium heat. One by one, dip each corn tortilla into the warm oil for 10 to 15 seconds until it becomes soft and pliable. This quick step makes rolling easier and adds a subtle richness. Drain the tortillas on paper towels to remove any excess oil, so they won’t be greasy in your final dish.
Step 5: Assemble the Enchiladas
Grab a 9×13 baking dish and spread a small amount of sauce on the bottom to prevent sticking and add extra flavor. Lay some of the sauced chicken in the center of each tortilla, sprinkle with a generous handful of cheese, then carefully roll them up. Place each finished enchilada seam side down in the baking dish. This assembly keeps them intact as they bake, ready for a cheesy finish.
Step 6: Bake to Perfection
Once all enchiladas are neatly arranged, pour the remaining sauce evenly over the top, then cover everything generously with more cheese. Cover the dish with foil and bake at 350 degrees for 30 minutes. After that, remove the foil and continue baking for another 10 minutes to get the cheese beautifully bubbly and golden. The aroma coming from your oven at this point is absolutely irresistible!
Step 7: Serve and Enjoy
Finish your Chicken Enchiladas Suizas Recipe by garnishing with fresh cilantro and sliced avocados. These touches add a fresh pop of color and creamy coolness that pairs perfectly with the warm, bold flavors of the dish. Dive in while hot and savor every satisfying bite!
How to Serve Chicken Enchiladas Suizas Recipe
Garnishes
Always keep fresh cilantro and sliced avocados on hand to garnish your enchiladas. Cilantro brightens the plate with its herbaceous notes, while creamy avocado slices provide a cooling contrast to the mild spiciness. A dollop of additional sour cream or a squeeze of extra lime juice can also elevate the dish to new heights.
Side Dishes
For a well-rounded meal, serve these enchiladas alongside Mexican rice or a simple cilantro lime rice. Black beans or refried beans offer excellent protein and texture balance. Freshly made guacamole and a crisp green salad with a tangy vinaigrette will also complement the richness of the enchiladas beautifully.
Creative Ways to Present
Presentation can be as fun as cooking! Try serving single enchiladas stacked on a plate with drizzle of the tomatillo sauce artistically poured around. Alternatively, turn this recipe into a layered casserole by layering tortillas, chicken, sauce, and cheese in a dish instead of rolling. Garnish with edible flowers or thinly sliced radishes for a colorful twist that wows guests.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Enchiladas Suizas keep wonderfully in the fridge for up to 3 days. Store them in an airtight container to maintain moisture and freshness. They reheat beautifully, making them perfect for quick lunches or dinners the next day.
Freezing
If you want to prep in advance, this recipe freezes exceptionally well. Assemble the enchiladas and place them in a freezer-safe dish, covered tightly with foil or plastic wrap. They can be frozen for up to 2 months. When ready to eat, thaw overnight in the fridge before baking.
Reheating
To reheat, cover the enchiladas with foil and warm in a 350-degree oven for 20 to 25 minutes until heated through. Removing the foil for the last 5 minutes helps re-melt the cheese and restore that delightfully bubbly top. Avoid microwaving to keep the tortillas from getting soggy.
FAQs
Can I use a different kind of cheese in this recipe?
Absolutely! While Mexican cheese blends like Oaxaca or Chihuahua work best for that authentic meltiness, you can also use Monterey Jack, mozzarella, or even a mild cheddar if that’s what you have on hand. Just pick cheeses that melt well and complement the tangy sauce.
What if I’m not a fan of spicy food?
No worries! You can reduce or omit the jalapeño peppers entirely, and remove all seeds from the poblanos to keep the heat very mild. The enchiladas will still boast wonderful flavor with a mellow, comforting creaminess.
Can I make the sauce ahead of time?
Definitely! The tomatillo-cilantro sauce can be made up to 2 days in advance and refrigerated. In fact, letting the flavors meld overnight can deepen the taste. Just give it a good stir before using.
Is it necessary to oil and soften the tortillas?
Yes, this step makes the tortillas flexible enough to roll without cracking and prevents them from absorbing too much sauce or drying out. It helps keep the enchiladas soft and delicious after baking.
Can I use flour tortillas instead of corn?
While corn tortillas provide the authentic texture and flavor, you can use flour tortillas in a pinch. Keep in mind flour tortillas are softer and less sturdy, so you might want to handle them gently when rolling up the filling.
Final Thoughts
I truly hope you fall in love with this Chicken Enchiladas Suizas Recipe as much as I have. It’s the kind of dish that brings warmth, comfort, and celebration to any table. Whether you’re cooking for family, friends, or just yourself, these enchiladas are always a hit. So go ahead, gather those fresh ingredients, and treat yourself to a vibrant taste of Mexico that feels like a warm embrace in every bite!
Print
Chicken Enchiladas Suizas Recipe
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Entree
- Method: Baking
- Cuisine: Mexican
Description
Chicken Enchiladas Suizas are a delicious Mexican dish featuring tender shredded chicken wrapped in warm corn tortillas, smothered in a creamy, tangy tomatillo and poblano pepper sauce, topped with melted Mexican cheese and baked to bubbly perfection. This recipe combines roasted peppers and onions with fresh herbs and a hint of spice for a rich and satisfying meal perfect for gatherings or family dinners.
Ingredients
Main Ingredients
- 5 cups Shredded Chicken (from rotisserie or poached, can add more)
- 1 medium Onion
- 2 Poblano Peppers (remove inner ribbing)
- 2 Jalapeno Peppers (may add 1 more for extra spice)
- 1 1/2 cups Cilantro
- 1 (28-ounce) can Whole Tomatillos (drained)
- 1 Lime (juiced)
- 2 teaspoons Honey
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 cup Sour Cream (full-fat)
- 10 Corn Tortillas
- Oil (for softening tortillas and roasting vegetables)
- 4 to 5 cups Mexican Cheese (a blend of cheeses like Chihuahua, Oaxaca, or Monterey Jack)
Instructions
- Roast the Vegetables: Heat the oven to 420°F. Cut the onion, poblano peppers (after removing inner ribbing), and jalapenos into pieces and spread them on a baking sheet. Sprinkle with salt and drizzle with oil if desired. Roast for 15-20 minutes, until softened; extend to 25 minutes for a deeper roasted flavor. Then reduce oven temperature to 350°F.
- Prepare the Sauce: Transfer the roasted peppers and onions to a blender. Add the cilantro, drained tomatillos, lime juice, honey, salt, and pepper. Blend until smooth. Add the sour cream and blend again. Taste the sauce and add 1/2 to 1 additional whole jalapeno if you want more heat; blend once more.
- Coat the Chicken: Shred the cooked chicken finely and place it in a medium bowl. Pour about 1/2 to 3/4 cup of the prepared sauce over the chicken, stirring to coat it completely and infuse flavor.
- Soften the Tortillas: Heat oil in a medium skillet over medium heat. Fry each corn tortilla for 10-15 seconds until softened but not crispy. Remove and drain on paper towels to remove excess oil.
- Assemble the Enchiladas: Lightly coat the bottom of a 9 x 13-inch baking dish with a small amount of sauce. Place shredded chicken on each softened tortilla, sprinkle with cheese, then roll up the tortillas tightly and place seam side down in the baking dish. Repeat for all tortillas.
- Bake the Enchiladas: Pour the remaining sauce evenly over the rolled enchiladas and generously sprinkle the remaining cheese on top. Cover the dish with foil and bake at 350°F for 30 minutes. Then remove the foil and bake for an additional 10 minutes until cheese is bubbly and golden.
- Serve: Garnish the enchiladas with fresh cilantro and sliced avocados before serving for added freshness and creaminess.
Notes
- Use full-fat sour cream for the creamiest sauce texture.
- Adjust jalapeno quantity based on your spice preference.
- Roasting the vegetables enhances their natural sweetness and depth of flavor.
- Shredded rotisserie chicken is a convenient shortcut for this recipe.
- Use cheese blends typical of Mexican cuisine for an authentic taste, such as Chihuahua, Oaxaca, or Monterey Jack cheeses.
- Softening tortillas in oil keeps them pliable and prevents cracking when rolled.
