Why You’ll Love This Recipe
These enchiladas are the definition of comfort food with a twist. The salsa verde sauce adds a refreshing tang, while the sour cream makes it rich and creamy. The combination of shredded chicken and mozzarella cheese wrapped in soft corn tortillas gives the enchiladas a melt-in-your-mouth quality. Plus, they’re incredibly easy to prepare, making them perfect for busy nights when you want a satisfying meal without a lot of effort.
Ingredients
Enchiladas Suizas Sauce:
- 1 (16-ounce jar) salsa verde
- 1 cup sour cream
Enchiladas Suizas:
- 2 cups shredded cooked chicken (rotisserie chicken works great!)
- 1-1/2 cups mozzarella cheese
- 12 corn tortillas
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Enchilada Sauce: In a medium bowl, combine the salsa verde and sour cream. Stir until well-mixed and smooth. Set aside.
- Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Warm the corn tortillas in the microwave for about 20 seconds or on a dry skillet to make them more pliable. Once softened, spoon a little bit of shredded chicken into each tortilla, and sprinkle with mozzarella cheese. Roll up each tortilla tightly and place seam-side down in the prepared baking dish.
- Top with Sauce and Cheese: Pour the salsa verde and sour cream mixture over the assembled enchiladas, making sure to cover them evenly. Sprinkle the remaining mozzarella cheese over the top.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Serve: Let the enchiladas cool for a few minutes before serving. You can garnish with extra sour cream, fresh cilantro, or a squeeze of lime if desired.
Servings and timing
This recipe yields about 4-6 servings, depending on portion sizes. The total preparation time is around 15 minutes, with an additional 20-25 minutes of baking time, so the dish comes together in under an hour.
Variations
- Spicy Kick: Add diced jalapeños to the chicken filling or mix some hot sauce into the salsa verde for extra heat.
- Cheese Options: While mozzarella is commonly used in this recipe for its meltability, you can substitute it with cheddar cheese, Monterey Jack, or a Mexican cheese blend for a different flavor.
- Vegetarian Version: Substitute the chicken with sautéed vegetables like mushrooms, zucchini, and bell peppers for a vegetarian take on enchiladas suizas.
- Sour Cream Alternative: For a lighter version, use Greek yogurt instead of sour cream for a similar creamy texture with a bit of tang.
Storage/reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also microwave them for about 2-3 minutes if you’re in a hurry.
FAQs
Can I use store-bought rotisserie chicken for this recipe?
Yes, rotisserie chicken is perfect for this recipe. It’s quick, easy, and adds great flavor to the enchiladas.
Can I use flour tortillas instead of corn?
Yes, you can use flour tortillas instead of corn. Keep in mind that corn tortillas are more traditional for enchiladas, but flour tortillas will still work great.
How do I make the enchiladas spicier?
Add extra salsa verde with a higher level of heat, or mix in some diced fresh jalapeños into the chicken filling for more spice.
Can I make this dish in advance?
Yes, you can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. When ready to bake, just pop them in the oven and cook as directed.
Can I freeze these enchiladas?
Yes, you can freeze the assembled, unbaked enchiladas for up to 3 months. Wrap them tightly in plastic wrap and foil. When ready to bake, thaw in the refrigerator overnight and bake as usual.
What if I don’t have salsa verde?
If you don’t have salsa verde, you can substitute with regular red salsa or make a homemade salsa verde using tomatillos, garlic, onion, and cilantro.
Can I use a different type of cheese?
Yes, you can use other types of cheese like cheddar, Monterey Jack, or pepper jack for a different flavor. Just make sure the cheese melts well.
How can I make the sauce creamier?
You can increase the amount of sour cream in the sauce or stir in a bit of cream cheese for extra creaminess.
Can I add toppings to these enchiladas?
Absolutely! These enchiladas are delicious with toppings like sour cream, fresh cilantro, sliced avocado, or a squeeze of lime.
How do I prevent the tortillas from breaking?
Warming the tortillas before filling them helps make them more pliable and reduces the risk of them breaking while rolling.
Conclusion
Easy Chicken Enchiladas Suizas are a simple yet satisfying dish that’s sure to become a favorite in your kitchen. With creamy salsa verde sauce, tender chicken, and gooey melted cheese, this dish is perfect for any night of the week. It’s quick, flavorful, and customizable, making it a versatile recipe for any occasion. Enjoy the comforting flavors of enchiladas suizas with minimal effort and maximum taste!
Print
Easy Chicken Enchiladas Suizas
- Total Time: 35 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
Easy Chicken Enchiladas Suizas are a quick and delicious comfort food with creamy salsa verde sauce, tender chicken, and melted mozzarella cheese. Wrapped in soft corn tortillas and baked to perfection, these enchiladas are rich, flavorful, and sure to satisfy your cravings. With simple ingredients and easy preparation, this dish is perfect for a busy weeknight dinner or to impress your guests!
Ingredients
Enchiladas Suizas Sauce
1 (16-ounce jar) salsa verde
1 cup sour cream
Enchiladas Suizas
2 cups shredded cooked chicken (rotisserie chicken works great!)
1–1/2 cups mozzarella cheese
12 corn tortillas
Instructions
-
Prepare the Enchilada Sauce: In a medium bowl, mix salsa verde and sour cream until smooth and well combined. Set aside.
-
Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Warm the corn tortillas in the microwave for 20 seconds or on a dry skillet to make them pliable. Spoon shredded chicken into each tortilla and sprinkle with mozzarella cheese. Roll each tortilla tightly and place seam-side down in the baking dish.
-
Top with Sauce and Cheese: Pour the salsa verde and sour cream mixture over the enchiladas, covering them evenly. Sprinkle with remaining mozzarella cheese.
-
Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
-
Serve: Let the enchiladas cool for a few minutes before serving. Garnish with extra sour cream, fresh cilantro, or lime if desired.
Notes
Spicy Kick: Add diced jalapeños to the chicken filling or mix hot sauce into the salsa verde for extra heat.
Cheese Options: Substitute mozzarella with cheddar, Monterey Jack, or a Mexican cheese blend for a different flavor.
Vegetarian Version: Replace chicken with sautéed vegetables like mushrooms, zucchini, and bell peppers for a vegetarian version.
Sour Cream Alternative: Use Greek yogurt instead of sour cream for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
