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 (not cream cheese!) sauce.
- 3/4 pound chopped or shredded cooked chicken (white meat or a mix of white and dark)
- 1 1/2 teaspoons butter
- 1/2 cup chopped onion
- 1/2 green bell pepper, cored, seeded, and chopped
- 1/2 red bell pepper, cored, seeded, and chopped
- 4 ounces grated Cheddar cheese
- 1 (4-ounce) can chopped green chiles
- 1/2 cup green chile salsa verde, plus more for garnish
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1 tablespoon ground cumin
- 1 1/2 to 2 teaspoons puréed chipotle peppers in adobo sauce, or to taste (optional)
- 6 to 8 (8-inch) flour tortillas
- 4 ounces Monterey Jack cheese, grated (can use Pepper Jack or Cheddar Jack)
- 1/2 cup half and half
- 1/4 cup chicken stock
- Green chile salsa verde
- Chopped cilantro
- chopped avocado
- chopped tomato
- Preheat oven to 350 degrees. Grease a 7 by 11-inch baking dish.
- In large skillet, melt butter over medium heat. Cook onion and bell peppers until soft, around 5 to 8 minutes. Transfer to large mixing bowl. Stir in chicken, cheddar cheese, green chiles, salsa, cilantro, cumin, and chipotle peppers. Season with salt and fresh ground pepper to taste.
- Place 1 flour tortilla on flat surface and place about 1/3 full 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 cheese evenly over top of enchiladas.
- Combine half and half and chicken broth and pour over enchiladas. Cover pan with foil and bake 25 minutes. Remove foil and continue baking 15 to 20 minutes, or until bubbly and hot.
- Remove from oven and let sit for 5 minutes. Place 1 or 2 enchiladas on individual serving plates and garnish with chopped avocado, tomato, cilantro and/or additional salsa, if desired.
Make ahead: Enchiladas can be assembled without the cream-broth sauce, covered and refrigerated overnight. Bring to room temperature before using.
Keywords: Southwestern, Mexican