HERDEZ® Enchiladas Suizas

HERDEZ® Enchiladas Suizas

"In this rich Mexican dish from Puebla, a small town about two hours southeast of Mexico City, shredded chicken is wrapped into warm tortillas and cooked in a sweet creamy sauce made with roasted tomatillos blended with Swiss cheese."
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Ingredients

50 m servings 362 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 21.1 g
  • 33%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 22.1 g
  • 44%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 982 mg
  • 39%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Roast halved tomatillos and halved serrano pepper on grill, turning to brown on all sides, about 8 minutes.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Reserve 2 ounces of the tomatillo verde cooking sauce for serving. Place roasted tomatillos, serrano pepper, onion, garlic, salt, chicken broth and 10 ounces verde cooking sauce into blender. Blend for 15 seconds. Add chunks of Swiss cheese. Blend again. (If the sauce tastes too spicy, add 1 tablespoon of sour cream.) Pour 1/4 cup of enchilada sauce into a 9x13-inch baking dish to coat the bottom.
  4. Divide chicken among the tortillas, and roll them up. Arrange in baking dish, seam side down. Pour enchilada sauce over rolled tortillas. Lay Swiss cheese slices on top of sauce and top with avocado slices. Sprinkle the casserole with shredded cheese.
  5. Cover with foil and bake in preheated oven for 20 minutes; uncover and bake 10 minutes until cheese is melted and bubbly. Serve with the reserved sauce. Top with sour cream or Mexican table crema.

Footnotes

  • Cook's Note:
  • The best way to cook the chicken breasts is to boil with onion, refrigerate and shred the next day.
  • Instead of grilling tomatillos, can boil the tomatillos or roast in the oven until soft.

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Reviews

Read all reviews 6
  1. 7 Ratings

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Most helpful positive review

This was very good. I did grill the tomatillos about 8 minutes PER side but that may be due to my grill. My son said, "I love everything about this!" My husband said, "The fire roasted tomati...

Most helpful critical review

I liked, but how do you keep avacados from turning black before serving?

Most helpful
Most positive
Least positive
Newest

This was very good. I did grill the tomatillos about 8 minutes PER side but that may be due to my grill. My son said, "I love everything about this!" My husband said, "The fire roasted tomati...

This was delicious. Have to say that I am not an avocado fan but loved the creaminess in this dish. Would be a great quick weeknight dinner with left over rotisserie chicken. We just loved it...

We enjoyed this a lot. It was delicious served with sour cream and chopped cilantro.

I liked, but how do you keep avacados from turning black before serving?

My kids loved this dish. It wasn't too spicy and made great leftovers.

Delicious! I'll make this one over and over again!

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