Easy Enchiladas Suizas with chicken or leftover turkey, smothered in sour cream, cheese and salsa verde.
If you've ever had leftover chicken or all that turkey from the holidays and wondered what to do with it, enchiladas are perfect. Especially enchiladas Suizas, or enchiladas verdes. We're talking creamy and cheesy, with green sauce, not red. The literal translation is "Swiss Enchiladas" or chicken enchiladas topped with cream.
These are super simple to make, just sour cream, a few seasonings, white corn tortillas and prepared salsa verde. You could make your own green sauce, but the point here is quick and easy and tasty. Seriously tho, there are excellent jarred salsa verdes available at the market nowadays. If you make your own, great, definitely use it here.
HERE'S WHAT YOU NEED
HOW TO MAKE CHICKEN ENCHILADAS SUIZAS
These enchiladas are easy to whip up, here's how:
- In a large bowl, mix sour cream, green onions, lime juice and seasonings.
- Fold in the shredded chicken/turkey and gently combine.
- Heat tortillas so they're pliable and put a scoop of filling in the middle of tortilla and roll tightly.
- Place enchiladas seam side down in pan with some salsa in bottom of the dish.
- Evenly top the filled tortillas with more salsa verde.
- Cover with shredded Monterey Jack cheese.
- Bake about 30 minutes until hot, melted and bubbly.
RECIPE NOTES AND TIPS
- You can use a rotisserie chicken, so easy, just shred some for the recipe. Or bake your own chicken breasts to shred and use, see recipe footnote.
- I like white corn tortillas and warm them in the microwave before filling. Wrap several in a damp paper towel and heat for 20 seconds.
- I am a fan of Herdez brand salsa verde for this recipe. Use any green salsa or green enchilada sauce you like. There are a lot of good ones on the market.
- Serve with toppings of choice, we go for cilantro, diced white onion, more sour cream and avocado slices in my house.
Creamy, cheesy Chicken Enchiladas Suizas are the bomb for using up leftovers. I made a pan after Thanksgiving with shredded turkey and it was seriously the best. So warm and cozy and comforting as heck! Enjoy! Kelly🍴🐦
You might also like my easy ground turkey enchiladas made with red enchilada sauce, they are so good! Oh, and turkey stuffed acorn squash is super tasty, too!
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Chicken Enchiladas Suizas
Ingredients
- 1 cup sour cream
- 1½ teaspoons ground cumin
- 1 teaspoon chili powder
- 1 tablespoon fresh lime juice
- ½ teaspoon Kosher salt or to taste
- ¼ cup sliced green onions
- 3 cups shredded chicken or turkey from a rotisserie chicken or leftover turkey
- 12 white tortillas I usually get 12-14 in the pan
- 3 cups salsa verde or green enchilada sauce jarred or homemade
- 2 cups shredded Monterey jack cheese grate it yourself, don't use pre-shredded
- To garnish: chopped cilantro, sliced avocado, diced white onion, crumbled Cotija or Queso Fresco cheese, dollop of sour cream
Instructions
- Preheat oven to 400º
- In large bowl, stir together sour cream, cumin, chili powder, lime juice, green onions and kosher salt, to taste. Add in the shredded chicken or turkey and stir gently to coat. Set aside.
- Heat tortillas in the microwave wrapped in damp paper towel or in a plastic bag for 20 seconds.
- Cover the bottom of a 9 X 13 baking dish with 1 cup of salsa verde/green chile sauce.
- Build enchiladas: put about ¼ cup chicken mixture in center of tortilla, roll it up and place seam side down in the baking dish. Continue this method with the rest of the tortillas, arranging in 2 rows of 6 enchiladas, maybe 1 or 2 more in the middle. Pour remaining 2 cups green chile sauce evenly over the top of enchiladas. Top with grated Monterey jack cheese.
- Bake until cheese is melted and bubbly, about 25 to 30 minutes.
- Serve with extra green sauce and sour cream on the side. If desired, garnish with avocado, white onion, Cotija and cilantro. ?
Recipe Notes
- You can use a rotisserie chicken, so easy, just shred some for the recipe.
- I like white corn tortillas and warm them in the microwave before filling. Wrap several in a damp paper towel and heat for 20 seconds.
- I am a fan of Herdez brand salsa verde for this recipe. Use any green salsa or green enchilada sauce you like, including homemade. The key is it's green!
- To bake chicken breasts to use for this recipe, heat oven to 375º. Place 4 bone-in, skin-on split breasts on a baking sheet. Rub on some olive oil, generously salt and pepper. Bake 35 to 45 minutes until done. Let cool, discard skin and bones, shred for enchiladas.
Nutrition
*Inspired by a Michael Symon recipe he made on The Chew.
Meathead
Saturday 7th of December 2019
“Swiss Enchiladas” sounds like an oxymoron.
Kelly
Thursday 12th of December 2019
You are an oxymoron!