Chicken Enchiladas Suizas is a creamy, slightly spicy dish that was one of my mom’s favorites to serve at casual dinner parties.

white plate with Chicken Enchiladas Suizas

I love Mexican food – tacos, enchiladas, burritos, tostadas, etc. – as did my mom. These Chicken Enchiladas  Suizas were one of her favorites to serve at casual dinner parties or family get togethers. Not only are they easy to prepare, they can be made ahead of time, reducing entertaining stress!

“Suizas” roughly means Swiss, and when used to describe enchiladas, it means the dish is topped with a cream or creamy cheese-based sauce  (not cream cheese sauce).

Chicken Enchiladas Suizas

white plate with Chicken Enchiladas Suizas

Chicken Enchiladas Suizas are easy enough for every day, impressive enough for casual entertaining. “Suizas” roughly means Swiss, and when used to describe enchiladas, it means the dish is topped with a cream or creamy cheese-based sauce  (not cream cheese sauce!)

  • Author: (By Lee Clayton Roper)
  • Yield: 8 to 10 servings 1x
  • Category: Main dish, poultry, southwestern

Ingredients

Scale
  • 1 1/2 pounds chopped or shredded cooked chicken
  • 1 tablespoon butter
  • 1 cup chopped onion
  • 1 green bell pepper, cored, seeded, and chopped
  • 1 red bell pepper, cored, seeded, and chopped
  • 8 ounces grated Cheddar cheese
  • 1 (4-ounce) can chopped green chiles
  • 1 cup green chile salsa
  • 1/2 cup chopped fresh cilantro
  • 4 teaspoons ground cumin
  • 2 teaspoons pureed chipotle peppers in adobo sauce, or to taste (optional)
  • 12 to 15 (7-inch) flour tortillas
  • 10 ounces Monterey Jack cheese, grated
  • 1 cup half and half
  • 1/2 cup chicken broth

Instructions

  1. Preheat oven to 350 degrees. Grease 10 by 15-inch baking dish or 2 7 by 11-inch dishes.
  2. In medium skillet, melt butter over medium heat. Cook onion and bell peppers until just soft, around 5 to 8 minutes. Transfer to large mixing bowl. Stir in chicken, cheddar cheese, green chiles, salsa, cilantro, cumin, and chipotle peppers, if desired. Season with salt and fresh ground pepper to taste.
  3. Place 1 flour tortilla on flat surface and place about 1/3 cup chicken mixture along 1 edge. Roll up from filling side, and place, seam side down, in prepared pan. Repeat process with remaining chicken mixture. Sprinkle Monterey Jack over top of enchiladas.
  4. Combine half and half and chicken broth and pour over enchiladas. Cover pan with foil and bake 30 minutes. Remove foil and continue baking 10 minutes or until thoroughly heated. Place 1 or 2 enchiladas on individual serving plates and garnish with chopped avocado, tomato, cilantro and/or additional salsa, if desired.

Notes

Make ahead: Enchiladas can be assembled without the cream-broth sauce, covered and refrigerated overnight. Bring to room temperature before using.

 

Lee Clayton Roper

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I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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