If you’re ready to dive into a dish that bursts with creamy, tangy, and spicy flavors all in one, then you’re in the right place. The Chicken Enchiladas Suizas Recipe is an absolute crowd-pleaser, combining tender shredded chicken wrapped in soft corn tortillas drenched in a luscious tomatillo and poblano pepper sauce, crowned with heaps of melted Mexican cheese. This recipe is a beautiful symphony of textures and tastes that feels like a warm hug on a plate, and once you try it, it will no doubt become a favorite in your kitchen too.
Ingredients You’ll Need
These ingredients are wonderfully simple but each one plays a crucial role in creating the perfect balance of flavors and textures for your Chicken Enchiladas Suizas Recipe. From the smoky poblano peppers to the freshness of cilantro and the rich creaminess of sour cream, every item is a must-have.
- Shredded Chicken: Use rotisserie for convenience or poach your own for juicier texture.
- Onion: Adds sweetness and depth when roasted with the peppers.
- Poblano Peppers: Offer a smoky, mild heat essential for authentic flavor; remember to remove the ribs for less spice.
- Jalapeno Peppers: Bring a sharp kick of heat; add more if you like it spicy!
- Cilantro: Fresh cilantro adds vibrant, herbaceous notes that brighten the sauce.
- Whole Tomatillos: Give the sauce its signature tang and beautiful green hue; draining them prevents watery sauce.
- Lime Juice: Adds a zesty brightness to balance the richness.
- Honey: Tames the acidity of tomatillos, marrying flavors smoothly.
- Salt and Pepper: Essential seasonings that enhance every ingredient.
- Full-Fat Sour Cream: Creates a luxuriously creamy sauce base with slight tanginess.
- Corn Tortillas: Softened in oil for pliability and that delightful texture after baking.
- Mexican Cheese: A melty, flavorful topping that completes these enchiladas perfectly.
- Oil: For roasting peppers and softening tortillas for rolling.
How to Make Chicken Enchiladas Suizas Recipe
Step 1: Roast Your Peppers and Onion
Start by heating your oven to 420 degrees. Take your poblano peppers (don’t forget to remove the inner ribs to reduce heat) along with jalapenos and a medium onion, then chop them up and spread them on a baking sheet. Sprinkle with salt and, if you like, drizzle with a bit of oil to help them soften beautifully. Roast for 15 to 20 minutes or longer if you’re craving a deeper roasted flavor, then lower your oven temperature to 350 degrees while you move to the next steps.
Step 2: Blend the Sauce
After roasting, dump those softened peppers and onions into your blender along with fresh cilantro, drained tomatillos, fresh lime juice, honey, salt, and pepper. Puree everything until you get a smooth, vibrant green sauce. Now comes the magic touch: blend in the sour cream until it’s perfectly creamy and silky. Give it a taste and if you’d like more heat, add an extra jalapeno or two and blend again.
Step 3: Prep the Chicken
Shred your cooked chicken finely and place it in a bowl. Pour about half a cup to three-quarters cup of your creamy sauce over the chicken and toss to coat every little shred. This step infuses the meat with flavor and keeps it juicy inside those tortillas.
Step 4: Soften the Tortillas
Heat a skillet with some oil over medium heat and gently warm one corn tortilla at a time for 10 to 15 seconds to soften it enough to roll without cracking. Place each softened tortilla onto a paper towel-lined plate to drain any excess oil. This extra step makes rolling the enchiladas a dream and gives you that wonderful slightly crispy edge after baking.
Step 5: Assemble the Enchiladas
Pour a small amount of sauce into a baking dish to keep the enchiladas from sticking. In the center of each tortilla, place some of the coated shredded chicken, then sprinkle your Mexican cheese over the filling. Roll the tortilla snugly and arrange it seam-side down in the baking pan. Repeat this process until all the tortillas are filled and snugly packed.
Step 6: Add Sauce and Cheese, Then Bake
Pour the rest of the sauce generously over the rolled enchiladas and sprinkle the remaining cheese over the top. Cover the dish with foil and bake at 350 degrees for 30 minutes. Then remove the foil and continue baking for another 10 minutes or until the cheese is bubbling and lightly golden. Your kitchen will fill with an irresistible aroma that makes the wait worth every second.
Step 7: Ready to Serve
Pull your enchiladas from the oven and let them rest for a few minutes. Serve hot garnished with fresh cilantro and creamy sliced avocados for that perfect finishing touch.
How to Serve Chicken Enchiladas Suizas Recipe
Garnishes
To enhance both the taste and presentation, fresh cilantro leaves and sliced ripe avocados make ideal garnishes. The cilantro adds a fresh, herbal brightness while avocados bring a cool, buttery balance to the rich sauce and melty cheese. A squeeze of lime on the side also works beautifully for those who enjoy more acidity.
Side Dishes
Since Chicken Enchiladas Suizas pack tons of flavor, pair them with simple side dishes like Mexican rice, refried beans, or a crisp salad with citrus vinaigrette. These sides complement the creamy and slightly spicy enchiladas without overpowering them, creating a well-rounded, satisfying meal.
Creative Ways to Present
For a festive touch, sprinkle some chopped green onions or crumbled queso fresco on top before serving. Serve with small bowls of sour cream, pickled jalapenos, or salsa verde so guests can customize their plates. You can even bake the enchiladas in individual ramekins for an adorable personal portion presentation!
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 prevent the tortillas from drying out. The flavors tend to deepen over time, making your next meal just as delicious.
Freezing
You can freeze the assembled but unbaked enchiladas in a covered dish or tightly wrapped with foil and plastic wrap for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before baking according to instructions.
Reheating
Reheat your enchiladas in the oven at 350 degrees for 15 to 20 minutes, or until warmed through and the cheese is melted again. This method helps maintain the original texture better than a microwave, keeping the tortillas slightly crisp on the edges.
FAQs
Can I use chicken thighs instead of rotisserie chicken?
Absolutely! Poached or shredded chicken thighs work great in this recipe because of their tender, juicy texture. Just cook them thoroughly before shredding and mixing with the sauce.
How spicy is this Chicken Enchiladas Suizas Recipe?
The spice level is moderate and adjustable. Using poblanos keeps the heat mild and smoky, but jalapenos add a lively kick. You can reduce or increase jalapenos based on your preference or omit them if you want to keep it mild.
What if I can’t find Mexican cheese?
If Mexican cheese blends aren’t available, use a combination of Monterey Jack and mild cheddar for a similar melty, flavorful topping. Queso Oaxaca also works beautifully if you can find it.
Is it okay to use flour tortillas instead of corn?
Corn tortillas are traditional and provide the authentic texture and flavor essential to this dish. Flour tortillas can be used in a pinch, but they result in a slightly different texture and less pronounced corn flavor.
Can I make the sauce ahead of time?
Yes! The sauce can be prepared up to 2 days in advance and stored in the refrigerator, which actually helps flavors meld nicely. Just give it a good stir before assembling your enchiladas.
Final Thoughts
There’s something truly special about this Chicken Enchiladas Suizas Recipe that makes it a standout any day of the week. Its balance of tangy tomatillo sauce, tender chicken, and generous cheese topping brings a comforting yet exciting meal to your table. I promise once you make it, you’ll want to keep it in your regular rotation for family dinners or gatherings. So grab those ingredients, turn on the oven, and get ready for a delicious experience that will leave everyone asking for seconds.
Print
Chicken Enchiladas Suizas Recipe
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
Delicious Chicken Enchiladas Suizas featuring tender shredded chicken rolled in softened corn tortillas, smothered with a creamy, tangy tomatillo and poblano pepper sauce blended with sour cream and topped with melted Mexican cheese. This flavorful Mexican classic is baked until bubbly and served with fresh cilantro and avocado slices for a rich and comforting meal.
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 frying tortillas
- 4 to 5 cups Mexican Cheese (such as a blend of Monterey Jack, Cheddar, and Queso Fresco)
Instructions
- Roast Vegetables: Heat oven to 420°F (215°C). Cut the onion, poblano peppers (after removing inner ribbing), and jalapenos. Place them on a baking sheet, sprinkle with salt, and drizzle with oil if preferred. Roast for 15-20 minutes until softened, or up to 25 minutes for a more roasted flavor. Reduce oven temperature to 350°F (175°C) afterward.
- Prepare Sauce: Transfer the roasted peppers and onions to a blender. Add cilantro, drained tomatillos, lime juice, honey, salt, and pepper. Blend until smooth. Then add sour cream and blend again until fully incorporated. Taste and adjust spiciness by adding 1/2 to 1 whole jalapeno if desired, blending again to incorporate.
- Coat Chicken: Shred the cooked chicken and place it in a medium bowl. Pour 1/2 to 3/4 cup of the prepared sauce over the chicken and mix to coat evenly.
- Soften Tortillas: Heat oil in a medium skillet over medium heat. Briefly fry one corn tortilla at a time for 10-15 seconds per side until pliable but not crispy. Remove and drain on paper towels. Repeat with all tortillas.
- Assemble Enchiladas: Spread a small amount of sauce in the bottom of a 9×13-inch baking dish. Place a portion of shredded chicken in the center of each softened tortilla, sprinkle with cheese, roll up tightly, and arrange seam side down in the baking dish. Repeat for all tortillas.
- Bake Enchiladas: Pour the remaining sauce evenly over the rolled enchiladas and generously sprinkle more cheese on top. Cover the dish with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.
- Serve: Garnish the enchiladas with fresh cilantro and sliced avocados. Serve hot for a comforting and flavorful meal.
Notes
- Remove inner ribbing from poblano peppers to reduce bitterness and control heat.
- Adjust jalapeno quantity in the sauce according to desired spice level.
- Use full-fat sour cream for a creamy, rich sauce.
- For easier shredding, use pre-cooked rotisserie chicken or poached chicken breasts.
- Soften tortillas briefly in hot oil rather than frying fully to keep them pliable for rolling.
- Mexican cheese blend can include Monterey Jack, Cheddar, and Queso Fresco for authentic flavor.
- Leftover enchiladas keep well refrigerated for 2-3 days and reheat nicely in the oven.
