Enchiladas Suizas

Panama Papp

"Mexican enchiladas. Spicy, but using prepared salsa to make this recipe a bit easier/faster to prepare."
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Serving size has been adjusted!
Original recipe yields 8 servings

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  • Prep

  • Cook

  1. Pre heat oven to 325/180
  2. Boil water and add chicken tenders and boil for 20 minutes.
  3. Remove from sauce pan and shred chicken
  4. Heat sauce pan and add 1 tbsp of veg. oil. saute onions until tender (3-4 minutes)
  5. Add garlic and saute 1-2 min more
  6. Add cilantro, red pepper and cumin. saute for 1 minute.
  7. Add chicken broth and cook 1 minute
  8. Add chicken and cook while preparing tortillas
  9. Pour enough oil in frying pan to have 1/2 inch of oil and heat over med high.
  10. Add tortillas one at a time, cooking 3-5 seconds per side. Drain on paper towels
  11. Add 1 tbsp of chicken mixture to tortillas and roll into enchiladas. place in plexiglass container.
  12. cover enchiladas in verde sauce and shredded cheese
  13. cook for 15-20 minutes until cheese melts


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