Recipe 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."
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skinless, boneless chicken breast halves
green bell pepper, chopped
red bell pepper, chopped
shredded Cheddar cheese
1 (4 ounce) can
diced green chile peppers
chopped fresh cilantro
chipotle peppers in adobo sauce, chopped
salt and ground black pepper to taste
12 (7 inch)
shredded Monterey Jack cheese
Got lazy and instead of making individual enchiladas, lined a large baking dish with corn tortillas (gluten-free), put the chicken mixture in, covered with more tortillas and covered witht the cheese and cream and baked it, it worked well.
Enchiladas Suizas is my favorite dish from my local Mexican restaurant and even though theyre not the same, they are still really good! I definitely will be making my own changes to tailor it to my tastes, but I would happily make the original recipe again too. Makes a lot of food too!
One way to thicken the sauce is to use sour cream instead of whipping cream.
My friends and family have loved this recipe. I made it the first time with the recommended double serving of cream sauce. I definitely think that is necessary. The second time, I replaced a cup of heavy whipping cream with 8 oz of cream cheese. THAT was pretty amazing. It thickens things up a little and makes the whole dish just a little creamier. Try it!
I made this for me and my husband. Being that my husband will eat basically anything, he thought everything tasted great! However, this recipe would have received 5 stars if the sauce was creamier or thicker. I even read some of the reviews before I made this dish and some people said the sauce was too thin. So as I prepared the dish, I added cornstarch to the sauce but it still would not thicken.
This recipe is perfect! OMG, the filling is unbelievable. The only thing I did different was to not use the red bell pepper. I don't know what people are talking about with the sauce being too thin...it was perfect when using the exact proportions as written. Too give this an extra kick, try adding a dollop of sour cream on each serving. I thought I had the best chicken enchilada recipe. Not anymore! This is my new one!!! Thanks for a great recipe! You know, I just went back and read the opening paragraph where the author said she usually doubled the whipping cream and chicken broth. I think that would make this recipe PERFECT! Just wish I had read that part before I made this batch, which by the way, made TWO complete meals for a family of four. I cooked one pan and froze the other.
These were delicious!! I used Kraft Fat Free Cheddar for the filling and used regular Monterey Jack on top. In order to make my sauce thicker I simmered the cream until it was reduced by half and then added the green salsa. It wasn't so runny doing it that way. I'll be making these again for sure!!
Wonderful! I loved this. We served it with more salsa.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Enchiladas Suizas
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 992
** Calories from Fat: 492
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