Nothing beats the comfort of enchiladas, but homemade Chicken Enchiladas Suizas is even better! You will love how sour cream blends perfectly with tangy salsa verde to make this recipe extra comforting. You can make this recipe quick by using store bought items or you can add some extra love and make everything from scratch (recipes for each ingredient provided).
This is one of my go to recipes for using leftovers or extras from taco night. If you have extra chicken taco meat, salsa verde, and tortillas, keep this recipe in mind. You hardly have to cook anything. The one step I highly recommend is light frying the tortillas until pliable so they don’t crack when you assemble them.
Dinner can be ready in just 40 minutes
Ingredients list
Shredded Chicken I find the pressure cooker helpful for shredding chicken. If you do not have a pressure cooker, you can slow simmer the chicken breast and seasoning until fork tender or bake in the oven at 400 degrees until tender. If you are in a crunch, rotisserie chicken is helpful.
Salsa Verde Homemade salsa is by far superior than canned or jarred salsa. Also, cheaper. Try out my Salsa Verde – Roasted or Boiled recipe. You can choose from a quick and easy method or roasted.
Corn Tortillas Again, homemade is way better! Basically I am giving you all the resources to make this entire recipe from scratch or you can simplify it by purchasing all your ingredients store bought and ready to use. Here is my Fresh Corn Tortillas recipe.
Sour Cream
Oaxaca or Mozzarella Cheese
Cilantro
Onion
Coconut Oil
Step-by-step instructions
Prep Work (5 minutes):
- Preheat your oven to 375°F.
- Puree salsa verde and sour cream in a blender until smooth, then set aside.
- Thinly slice red onion with a mandolin or by hand. Place in a bowl of cold water in the fridge until ready to use. This helps with strong pungency so your onions are milder in taste.
- Chop cilantro.
- Thin sour cream for your topping drizzle with water. Season with salt, if desired.
Prepare the Tortillas (5 minutes):
- Working in batches, grasp tortillas with tongs and fry in coconut oil until pliable, about 1 minute each. Dip into sauce and coat both sides.
Assemble the Enchiladas (10 minutes):
- Place shredded chicken in a bowl and toss with 1 cup of the creamy sauce until evenly coated. Add additional ingredients like beans or corn if you wish.
- Roll tortillas and place tightly packed in a 9″ x 13″ baking dish, seam side down, creating one row down the center.
- Pour remaining enchilada sauce over rolls and top with shredded cheese.
Bake the Enchiladas (20-25 minutes):
- Bake until bubbly and cheese is melted, approximately 20-25 minutes.
- Allow to cool for 5 minutes, then top with red onion and fresh cilantro.
- Serve immediately with extra sauce on the side.
Why fry the tortillas?
When you fry tortillas in oil for about a minute, it creates a protective seal that stops them from soaking up too much sauce and getting mushy. The quick frying also makes the tortillas stronger so they won’t tear when you roll them with the chicken filling. This simple step keeps your enchiladas from falling apart and gives them a much better texture.
Cheese selection tips
Go for Oaxaca or Mozzarella These cheeses melt smoothly and get that perfect stretchy, gooey texture without turning greasy or lumpy like some other cheeses can.
Shred Your Own Cheese Pre-bagged shredded cheese has stuff added to keep it from sticking together, which makes it harder to melt nicely. Just grate a block of cheese yourself – it only takes a minute and melts way better.
Let It Warm Up First Take your cheese out of the fridge about 15 minutes before you need it so it’s not ice cold when it goes in the oven.
Make it your own!
Dairy Free use coconut cream in the sauce and topping it off with dairy-free mozzarella.
Kick Up The Scovilles
- Spice the chicken filling by adding diced chili peppers or scatter them on top before baking.
- Use a spicy cheese like pepper jack.
- Top your finished enchiladas with sliced fresh chilies.
- Pickled jalapeños
Use a Red Enchilada Sauce pairs great with chicken or pork filling. My Pork Carnitas Recipe works great too! I will make a large batch of pork carnitas for taco night and save some for enchiladas or tamales the next day.
Try Other Mexican Recipes
Chicken Enchilada Suzias
Description
This 40-minute recipe will transform leftover chicken into a creamy, cheesy Chicken Enchilada Suizas! This comforting combo of chicken wrapped in corn tortillas and smothered in a bright, tangy salsa verde cream sauce is supreme. Perfect for busy weeknights when you want something special without the fuss or you can take the extra steps and make the tortillas and sauce from scratch- recipes provided! Don’t skip the quick frying step as it prevents the tortillas from becoming soggy. Top with fresh cilantro, sour cream drizzle, and thinly sliced red onion.
Ingredients
Instructions
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Preheat oven to 375°F
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Puree salsa verde and sour cream in a blender and set aside.
-
Thinly slice red onion and place in a bowl of water in the fridge until ready to use.
-
Working in batches, grasp tortillas with tongs and fry in oil until pliable, about 1 minute. Dip into sauce and coat both sides of the tortilla.
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Place chicken in a bowl and toss with 1 cup of sauce until evenly coated.
-
roll tortillas with sauce coated chicken and place tightly packed in a 9″ x 13″ seam side down, creating one row down the center of the dish.
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Pour remaining enchilada sauce over rolls, and cover with cheese.
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Bake until bubbly and cheese is melted on top. This will take around 20-25 minutes.
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Allow to cool. Drizzle with sour cream. Top with cilantro and onion. Serve with extra sauce.
To acheive a thinner sour cream consistency: Add half a tablespoon of water to 1/4 cup of sour cream and stir until incorporated and shiny. Salt to taste.
