Chicken Enchiladas Suizas Recipe - Allrecipes.com
Chicken Enchiladas Suizas Recipe
  • READY IN hrs

Chicken Enchiladas Suizas

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 19, 2007

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.

 
Most Helpful Critical Review
Nov 04, 2011

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!

 
Jan 27, 2009

One way to thicken the sauce is to use sour cream instead of whipping cream.

 
Mar 01, 2010

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!

 
Mar 16, 2009

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.

 
Feb 07, 2008

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.

 
Jul 24, 2008

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!!

 
Dec 08, 2007

Wonderful! I loved this. We served it with more salsa.

 

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Nutrition

  • Calories
  • 992 kcal
  • 50%
  • Carbohydrates
  • 62.8 g
  • 20%
  • Cholesterol
  • 218 mg
  • 73%
  • Fat
  • 54.7 g
  • 84%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 60.3 g
  • 121%
  • Sodium
  • 1532 mg
  • 61%

* Percent Daily Values are based on a 2,000 calorie diet.

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