Delicious Chicken Enchilada Suiza that are filled with chicken, cheese, cilantro and chilies, all smothered in a creamy verde enchilada sauce and topped with melted cheese. COOK ALONG WITH THE AUDIO RECIPE USING THE PLAYER BELOW.
cilantro, diced tomatoes, diced onion, jalapenos, avocado, green onions
Instructions
Preheat the oven to 350°.
Chicken Filling
In a bowl stir together the 3 cups cooked shredded chicken, 3 tablespoon verde enchilada sauce, (1) 4 oz can green chilies, ½ cup chopped cilantro, 1 teaspoon cumin, 1 teaspoon chili powder, and ½ teaspoon each kosher salt, onion powder and garlic powder and 1 cup shredded Monterey Jack cheese. Set aside.
Suiza Sauce
In a bowl whisk together the remaining verde enchilada sauce, (1) 4 oz can of diced green chilies, ¼ cup sour cream, ½ cup heavy cream and 1 teaspoon cumin. Whisk until the sour cream is completely incorporated. Set aside.
Corn Tortillas
Prep the corn tortillas so they are soft and pliable. There are a couple different ways to accomplish this, choose one:(my preferred method, and the easiest method) Stack about 5-6 tortillas together, wrap them in a very damp paper towels covering them completely. Microwave for about 30-45 seconds. Then use right away.(my second preferred method) place a cast iron skillet over medium heat and rub it with a little vegetable oil. Warm 1 tortilla at a time, about 30 seconds per side.(most labor intensive option) Add some vegetable oil to a skillet over medium heat. Fry each tortilla for about 15 seconds per side, keep on a plate covered with a towel while you fry remaining tortillas. (a method I learned from Rick Bayless) Put a little water in the bottom of a pot and add a steamer basket. Stack your tortillas and place them on a steamer basket. Place over low heat and cover the pot. Steam while you prepare the enchilada filling.
Assembly & Baking
Pour about 1 cup of the prepared Suiza sauce across the bottom of a 9x13 baking dish.
Spread a generous ¼ cup chicken mixture down the center of a warmed tortilla, roll the tortilla over the filling like a cigar.
Place seam side down in the prepared baking dish. Repeat with all tortillas and fit them snuggly in the baking dish.
Pour the remaining Suiza sauce over the rolled enchiladas. ** this does create a saucy enchilada, if you like a drier enchilada don't use all the sauce.
Sprinkle the remaining cheese over top.
Bake uncovered for 30 minutes. Then broil for 2-3 minutes until the cheese is starting to bubble and become golden in spots.
Just like a good lasagna, make sure you let the enchiladas cool for about 15 minutes before serving. They will congeal a little.
Serving
Serve 2 enchiladas per person (3 if someone is extra hungry.)