A creamy homemade salsa verde gives these enchiladas suizas, which are loaded with chicken and cheese, a great taste. Whether you cook the beef or the pork, they taste just as good.
| Prep Time: | 45 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
Ingredients
- 2 tablespoons butter
- ⅔ cup chopped Spanish onion
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- 1 cup chopped green chile peppers
- 1 clove garlic, minced
- ¾ teaspoon salt
- 1 pinch ground cumin
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded mild Cheddar cheese
- 12 (8 inch) corn tortillas
- 3 tablespoons canola oil for frying, or as needed
- 2 cups shredded, cooked chicken breast meat
- 1 cup heavy cream
- ¼ cup chopped green onion
- 1 pint cherry tomatoes, quartered
- ½ cup sliced green olives
Instructions
- Make the salsa verde: Melt butter in a skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Add flour and stir until fragrant, 1 to 2 minutes. Pour in broth, then add green chiles, garlic, salt, and cumin. Simmer until flavors have blended, about 15 minutes. Remove from the heat.
- Preheat the oven to 350 degrees F (175 degrees C.)
- Make the enchiladas: Mix Monterey Jack and Cheddar together in a bowl.
- Heat 1/4 inch oil in a heavy skillet over medium heat. Fry tortillas, one at a time, until blistering but still soft enough to roll, 10 to 20 seconds per side. Drain on paper towels.
- Dip both sides of each tortilla in salsa verde, then place onto a work surface. Place 2 heaping tablespoons chicken and about 2 tablespoons cheese mixture down the center and roll tortilla around fillings. Place, seam-side down, into a shallow baking dish. Repeat to fill and roll remaining tortillas.
- Spoon some salsa verde over enchiladas and pour in heavy cream. Sprinkle remaining cheese mixture over top and garnish with green onions.
- Bake, uncovered, in the preheated oven until sauce is bubbly and cheese is melted, about 20 minutes. Remove from the oven and garnish with olives and cherry tomatoes. Serve immediately with remaining salsa verde on the side.
- Black olives can be used instead of green olives if desired.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 737 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 136 mg |
| Dietary Fiber | 5 g |
| Protein | 29 g |
| Saturated Fat | 22 g |
| Sodium | 977 mg |
| Sugars | 3 g |
| Fat | 52 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious! I bought jarred salsa verde, and skipped the cream altogether. I did prepare the tortillas as directed, but sprayed each with olive oil on each side. They still blister. I shared the recipe with a friend who used the same tweaks and she got rave reviews at a dinner party.
We absolutely loved this recipe! We used rotisserie chicken and store bought salsa verde and they were still delicious! Thank you!
Awesome! Made them just as recipe said but I added some pico when serving.
This was delicious! I used Anaheims for the chili peppers for a just right heat. The only difference I made is baking an additional 5 minutes after adding the cherry tomatoes, to soften them.
Very delightful!!
DEEEElicious!!!!
If you want the real deal, then use Swiss cheese. That said…The recipe is VERY good, but only if it is made as directed. Simply microwaving the tortillas isn’t accomplishing what the frying does, which is to prevent the tortillas from absorbing all the sauce and disintegrating. Rate the recipe people, not your “tweaks” and changes. That’s YOUR recipe, not this one.
I twerked the verde sauce a bit, but it still came out amazing! Even the kids enjoyed it. definitely making this more often, super easy, super fun to make, and most importantly delicious!
I have been making this recipe for decades. , ALWAYS Perfect. I make guacamole and sour cream to top Do NOT skip the cream. Just make it per instructions, at least for the first time.
Really good – but time intensive. I only make these for my husband on special occasions His favorite dish that I make!
It was seriously so delicious and very easy! 10/10 would do again
Yummy, I made it in a frenzy, but it still turned out okay. I will definitely try it again.
I used bottled green Suiza sauce to speed up prep. They were still a big hit for my husband and I. I’m getting 3 dinners by freezing servings.
I tried this recipe last night. YUM! The flavor is wonderful but a little mild for my tastes so I ended up putting a few dashes of smoky chipotle pepper sauce on top. Delish! I did struggle a bit with the whole fry-dip-fill-roll process, so I simplified by spreading a thin layer of the chili sauce on the bottom of the baking dish, then fried a tortilla, set it in the dish, added sauce/chicken/cheese, then rolled. My family loved them and said I should practice by making more!
Great recipe but I changed it up a bit. I used red corn tortillas. Instead of making sauce I used the bottle Herdez salsa verde and guacamole salsa. I used shredded chicken and added sour cream to the heavy whipping cream. I had some shredded chicken left over so I spreaded on top of the enchiladas then added the whipping, sour cream and cheese & green onion. My family loved it.
I had these at our fav mexican restaurant recently and wanted to make. These were good but i made a few adjustments and I should have used flour tortillas just because thats what i prefer. I used a can of chopped green chiles instead of chopping fresh. I also added black olives instead of green. Overall very yum!
I made these and my traditional Mexican husband likes the. and picky eater son asks for them almost every week. I freeze leftover leftover filling. I also add Chiles and consume to the sauce fr.
I made it gluten free with gf tortillas that got pan fried in butter before filling. We favor extra cheese in our dishes too, so… I added a scoop of the following mixture along with the meat mix: blend of ricotta, sour cream, Mexican cheese mix, and taco seasoning. Really tasty, rich dish.
Kids eat all of it. I like it spicy and added jalapeños.
So good. I did half the amount of canned chiles so my kids would eat it. tastes so good even without the spice.
So good! I followed the suggestion of microwaving the tortillas instead of frying them. It worked perfectly. I used canned chilies. This was a HUGE hit in my house and I can’t wait to make it again. Thank you for this recipe!