Enchiladas Suizas

This creamy, spicy enchiladas suizas recipe translates your favorite restaurant meal into a simple chicken casserole you can make at home any night of the week.

Calories

297

Carbohydrates

29g

Protein

26g

Potassium

504mg

Fiber

3g

Sugar

10g

Ingredients

verde sauce:

2 pounds tomatillos, husked
1 jalapeno pepper, seeded
1/2 cup media crema table cream or sour cream
3 garlic cloves
1 cup fresh cilantro leaves
1 teaspoon chicken bouillon granules
1 teaspoon salt

enchiladas:

2-1/2 cups shredded cooked chicken breast
2 cups shredded Monterey jack cheese, divided
1/4 cup chopped onion
1/2 teaspoon ground cumin
12 corn tortillas (6 inches)
Diced avocado, sour cream and fresh cilantro, for topping

Direction

Place tomatillos and jalapeno pepper in a large saucepot or Dutch oven; cover with water. Bring to a boil; reduce to a simmer. Cook 10-12 minutes or until vegetables are slightly soft. Drain; set vegetables aside to cool slightly. Transfer vegetables to a high-powered blender; add crema, garlic, cilantro, chicken bouillon and salt. Puree until smooth.
Preheat oven to 375°. In a large bowl, combine chicken, 1 cup cheese, onion, cumin and 1/2 cup verde sauce.
Spread 1 cup verde sauce over the bottom of a greased 13x9-in. baking dish.
Place 2 tablespoons chicken mixture off center on each tortilla. Roll up and place seam side down over sauce in prepared pan. Top rolled tortillas with remaining sauce; sprinkle with remaining 1 cup cheese.
Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. If desired, top with avocado, sour cream and cilantro.