Enchiladas Suizas Recipe

Name: Enchiladas Suizas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium onions, chopped; 2 mild green chilies, chopped or (4 ounce) cans canned green chilies; 1 garlic clove, minced; 2 tablespoons butter; 2 tablespoons flour; 1 1/2 cups chicken broth (go ahead and use the whole 14 ounce can rather than have that extra bit go to waste); salt; 1/4 teaspoon ground cumin; 1/4 lb monterey jack cheese, grated; 1/4 lb cheddar cheese, grated; 2 scallions, sliced; oil (for frying); corn tortilla; 1 1/2 cups cooked chicken, shredded; 1 cup heavy cream

Servings: persons

2 medium onions, chopped
2 mild green chilies, chopped or (4 ounce) cans canned green chilies
1 garlic clove, minced
2 tablespoons butter
2 tablespoons flour
1 1/2 cups chicken broth (go ahead and use the whole 14 ounce can rather than have that extra bit go to waste)
salt
1/4 teaspoon ground cumin
1/4 lb monterey jack cheese, grated
1/4 lb cheddar cheese, grated
2 scallions, sliced
oil (for frying)
corn tortilla
1 1/2 cups cooked chicken, shredded
1 cup heavy cream

1
Melt the butter in a saucepan over medium heat.
2
Add the onion and saute until soft, about 2 minutes.
3
Stir in the flour and chicken broth.
4
Add the chiles, garlic, salt to taste and cumin and simmer about 15 minutes to blend the flavors of the sauce.
5
Heat the oven to 350u00b0F.
6
Grease a rectangular baking dish.
7
Put about 1/4 inch oil in a large frying pan and set over medium heat.
8
When hot, fry the tortillas briefly.
9
(Do not let them get crisp!).
10
Drain on paper towels.
11
Dip in the sauce.
12
Put some of the chicken in a strip on each tortilla.
13
Top with 2 to 3 tablespoons cheese.
14
Roll up enchiladas and put in prepared baking dish seam down.
15
Pour remaining sauce over top, then the cream. (I know this seems like a lot of cream and it does look like it might turn out runny, but after cooking it settles in and you end up with terrific, moist enchiladas and not an excess of sauce).
16
Sprinkle with remaining cheese and scallions.
17
Bake about 20 minutes (30 minutes if you are starting with cold chicken).

862

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 medium onions, chopped, 2 mild green chilies, chopped or (4 ounce) cans canned green chilies, 1 garlic clove, minced, 2 tablespoons butter, and more.

Yes, Enchiladas Suizas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Enchiladas Suizas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions