Enchiladas Suizas
Creamy green chicken enchiladas — white chicken enchiladas, simple enchiladas verdes, green chicken enchiladas, chicken enchiladas suizas — for busy weeknights.
★ lunch
lunchCreamy chicken enchiladas
Most creamy delicious enchiladas 🤤 there were introduced to me as “husband will never leave u enchiladas”
Ingredients
- 1LB Chicken Breast (Boneless/Skinless)
- 8 oz Cream Cheese
- sprinkle Salt & Pepper
- sprinkle Cajun Seasoning
- 1pint Heavy whipping cream
- 4-8 Tortillas
- 1 stick Butter
- 1/2 Onion
- 1.5 tbsp Garlic
- 1 Jalapeño
- however much makes ur little heart happy Shredded cheese
- sprinkle Garlic powder
- sprinkle Onion powder
- dribble Oil
- enough Cooking spray
Instructions
- 1Cut ur chicken breasts, season, and put oil in the pan and cook.
- 2Place chicken in seperate bowl,Leave drippings in the pan, and melt your whole stick of butter in there
- 3While your butter melts shred your chicken, once butter is melted add onion and jalapeño (jalapeño not required) and cook till they have some color
- 4Add garlic and cook for a couple more minutes, add in cream cheese and let melt
- 5Mix ur shredded chicken and butter mixture in a bowl
- 6Spray pan with non stick cooking spray and fill then roll tortillas and line them in the pan
- 7Next pour your heavy whipping cream over the tortillas
- 8Then cover in shredded cheese and cook at 350° for 30 minutes
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Open in Pepper →Green Sauce And Melted Cheese Over Tortillas
Enchiladas suizas are the soft, saucy kind — tomatillos and cream, chicken rolled up in tortillas, cheese melted over the top until it bubbles at the edges. It's the pan everybody scrapes clean.
Cooks on Pepper reach for these on the nights they want something warm and filling that goes in the oven and comes out done, especially when there's leftover chicken or a rotisserie bird sitting in the fridge.
Every recipe here is a version of that pan: creamy chicken enchiladas with cream cheese, white chicken enchiladas with Monterey Jack, simple enchiladas verdes built on tomatillos and jalapeños, green chicken enchiladas, creamy chicken enchiladas with white cheese sauce, and chicken enchiladas suizas with a creamy tomatillo sauce.
Quick Tips
- 1
Roast the tomatillos first
Broil husked tomatillos and jalapeños 6 to 8 minutes until blistered before blending. It takes the raw bite out of the green sauce.
- 2
Warm the tortillas
Heat tortillas 15 to 20 seconds in a dry skillet or wrapped in a damp towel in the microwave so they roll without cracking.
- 3
Sauce the pan bottom
Spread about 1/2 cup of sauce in the dish before laying in the rolled enchiladas so they don't stick or dry out.
- 4
Let it rest
Pull the pan out and give it 5 to 10 minutes before serving so the cheese sauce sets enough to lift a whole enchilada.
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