Chicken Enchiladas Suizas
Posted On 18 June 2019
I’ve made this with chicken, pork and steak — usually something leftover from a roast or a whole roasted chicken. Just shred and skip the first steps about cooking the meat. Turns out great no matter what meat you use. I imagine you could use shrimp.
Chicken Enchiladas Suizas
Ingredients
- 1½ pounds boneless, skinless chicken breast halves (or any cooked protein you like)
- 1 tablespoon butter
- 1 cup chopped onion
- 1 green bell pepper, seeded, cored, chopped
- 8 ounces grated cheddar cheese
- 1 4oz can roasted green chilies
- 1 cup salsa verde
- ½ cup cilantro leaves, chopped
- 4 teaspoons ground cumin
- 2 chipotle peppers in adobo, seeded and chopped (or more to taste)
- Salt and pepper
- 12-15 7-9" flour tortillas
- 10 ounces grated Monterey Jack cheese
- 1 cup whipping cream
- ½ cup chicken broth
Garnish
- Avocado, sliced
- Tomato, sliced
- Cilantro
- Sour cream
Instructions
- If the chicken isn't cooked, place in a pan of rapidly boiling water, cover, and reduce heat to simmer. Let cook for 20 minutes.
- Remove chicken from heat, drain, cool, and shred.
- If using another protein, shred or cube.
- In a medium skillet, melt butter over medium heat.
- Cook onion and bell pepper until soft, 5-8 minutes.
- Transfer to a large bowl.
- Add chicken, cheddar, roasted green chilies, salsa, cilantro, cumin, and chipotle peppers.
- Season with salt and pepper to taste.
- Preheat oven to 350°F
- Grease a 9×13 inch baking dish. May need two.
- Place one tortilla on a flat surface and place about ⅓ cup of the chicken mixture just a little closer to you than the middle. Roll up and place, seam side down, in the prepared pan.
- Repeat process until all filling is gone.
- Sprinkle Monterey Jack over the enchiladas.
- Combine heavy cream and chicken broth and pour evenly over the enchiladas.
- Cover with foil and bake 30 minutes.
- Remove foil and bake another 10 minutes more or until thoroughly heated and cheese is melted.
- Let cool and set for 10 minutes before serving with avocado, cilantro, tomato and/or sour cream.