Description
Enchiladas Suizas are a classic Mexican dish featuring tender corn tortillas filled with shredded chicken and creamy Monterey Jack cheese, all smothered in a rich, tangy salsa verde sauce blended with sour cream. Baked until bubbly and golden, they’re garnished with fresh cilantro and jalapeños for a perfect balance of flavors and spice.
Ingredients
Scale
Sauce & Filling
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (4-ounce) can diced green chiles
- 1½ cups salsa verde
- ½ cup sour cream
- 1 cup shredded cooked chicken
- 1½ cups shredded Monterey Jack cheese, divided
- Salt and pepper, to taste
Assembly
- 8 corn tortillas
- Chopped fresh cilantro, for garnish (optional)
- Sliced jalapeños, for garnish (optional)
Instructions
- Preheat and Prepare Sauce: Preheat your oven to 375°F (190°C). In a medium skillet, heat olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Stir in minced garlic and sauté for an additional 30 seconds until fragrant. Add diced green chiles and salsa verde, reduce heat, and simmer the sauce gently for 5 minutes to meld flavors.
- Finish Sauce: Remove the skillet from heat, stir in sour cream, then season the sauce with salt and pepper to taste. Set aside.
- Mix Filling: In a separate bowl, combine shredded cooked chicken with ½ cup of the shredded Monterey Jack cheese and a few tablespoons of the prepared sauce. Mix well to evenly coat the chicken.
- Warm Tortillas: Briefly warm the corn tortillas until pliable, either in a microwave wrapped in a damp towel or in a dry skillet over medium heat. This prevents them from cracking when rolled.
- Assemble Enchiladas: Spoon an even amount of the chicken and cheese filling onto each tortilla. Roll each tortilla tightly and place seam-side down in a greased 9×13-inch baking dish.
- Add Sauce and Cheese: Pour the remaining salsa verde sauce over the rolled enchiladas, making sure they’re well coated. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese evenly over the top.
- Bake: Bake in the preheated oven for 20–25 minutes, or until the sauce is bubbly and the cheese on top is lightly golden and melted.
- Garnish and Serve: Remove from the oven and garnish with chopped fresh cilantro and sliced jalapeños for a bit of heat if desired. Serve hot.
Notes
- For a vegetarian option, substitute the chicken with sautéed vegetables or black beans.
- While corn tortillas are traditional, flour tortillas can be used based on preference.
- Make ahead by assembling and refrigerating the enchiladas before baking for easy meal prep.
