Chicken Enchiladas Suizas Recipe
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Chicken Enchiladas Suizas

By: Molly  
"I got this recipe years ago from a friend that got it from a friend. I have only given it out one time. I love cooking it for my friends and family. It does take time to make. but tastes great. They even taste better the next day. I usually double the whipping cream and chicken broth."

Rating: This weblink has been rated 18 times with an average star rating of 4.7 Read Reviews (17)

Rate/Review | 992 people have saved this

What to Drink?

Wine Sauvignon Blanc
Cocktail Mangorita
Prep Time:
30 Min
Cook Time:
1 Hr
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 6 skinless, boneless chicken breast halves
  • 1 tablespoon butter
  • 1 cup chopped onion
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 cups shredded Cheddar cheese
  • 1 (4 ounce) can diced green chile peppers
  • 1 cup green salsa
  • 1 cup chopped fresh cilantro
  • 4 teaspoons ground cumin
  • 2 chipotle peppers in adobo sauce, chopped
  • salt and ground black pepper to taste
  • 12 (7 inch) flour tortillas
  • 10 ounces shredded Monterey Jack cheese
  • 1 cup whipping cream
  • 1/2 cup chicken broth

Directions

  1. Bring a pot of lightly salted water to a rapid boil over medium-high heat. Add the chicken to the boiling water; cover. Cook 15 to 20 minutes; drain and set aside.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 baking dish.
  3. Melt the butter in a skillet over medium heat. Cook the onion, green bell pepper, and red bell pepper in the melted butter until just soft, 5 to 8 minutes; transfer to a large bowl. Add the chicken, Cheddar cheese, green chile peppers, salsa, cilantro, cumin, and chipotle peppers to the bowl. Season with salt and pepper; mix.
  4. Place about 1/3 cup of the chicken mixture along the edge of a tortilla; roll tightly into a tube. Place the enchilada, seam-side down, into the prepared baking dish. Repeat until all the chicken mixture is used. Sprinkle Monterrey Jack cheese over the enchiladas. Whisk together the whipping cream and chicken broth in a small bowl; pour over the enchiladas. Cover the dish with aluminum foil.
  5. Bake in preheated oven 30 minutes. Remove foil and continue baking until cheese is completely melted, about 10 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 994 | Total Fat: 54.8g | Cholesterol: 219mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 19, 2007 by wereveal 
Got lazy and instead of making individual enchiladas, lined a large baking dish with corn... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 27, 2009 by NancyRosenberg 
One way to thicken the sauce is to use sour cream instead of whipping cream. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2008 by Star_Eyes 
These were delicious!! I used Kraft Fat Free Cheddar for the filling and used regular... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 7, 2008 by Mechelle 723 
I made this for me and my husband. Being that my husband will eat basically anything, he... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2007 by MinxyBaby 
Wonderful! I loved this. We served it with more salsa. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 26, 2007 by Ninette Celender 
It took a long time to prepare, but the outcome was great. The only thing that I wish could... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2008 by Caroline C 
I had to make a few minor adjustments due to what I had on hand - regular salsa, jalapenos,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 9, 2008 by Halo 
These are great. My only suggestion is to roast the peppers. Its also a great way to use... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 30, 2009 by HEATHER4SURE 
This chicken mixture is SUPERB,... and the adobe peppers make it!!! The sauce needs a little... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 4, 2008 by ETAINL 
I'm not a huge Mexican food fan but I really enjoyed this... my husband liked it too! MORE

 
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