Chicken Enchiladas Suizas

Posted on Dec 5, 2019
2 Comments

Easy Enchiladas Suizas with chicken or leftover turkey, smothered in sour cream, cheese and salsa verde.

Pan of baked enchiladas suizas.

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.

Enchiladas Suizas on serving plate with fork.

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.

Enchiladas ingredients labeled on white board.

How to make Chicken Enchiladas Suizas

These enchiladas are easy to whip up, here’s how:

Two photo process collage, mixing the filling.

  • In a large bowl, mix sour cream, green onions, lime juice and seasonings.
  • Fold in the shredded chicken/turkey and gently combine.

Rolled tortillas with filling in prepared pan.

  • 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.

Topping enchiladas with cheese photo collage.

  • Cover with shredded Monterey Jack cheese.
  • Bake about 30 minutes until hot, melted and bubbly.

Baked enchiladas suizas just out of the oven.

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.

Enchiladas suizas on plate with forkful.

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

Pan of baked enchiladas verdes with garnish.

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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Enchiladas Suizas on serving plate with fork.

Chicken Enchiladas Suizas

Enchiladas Suizas with shredded chicken or turkey rolled in tortillas and baked in creamy cheese and salsa verde sauce.
5 from 1 vote
Print Pin Rate
Course: Enchiladas, Main Course
Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 12
Author: Kelly Wildenhaus | the hungry bluebird

Ingredients

  • 1 cup sour cream
  • 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. 😋

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.
Keyword: chicken enchiladas suizas, enchiladas suizas, enchiladas verde, salsa verde chicken enchiladas
Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!

*Inspired by a Michael Symon recipe he made on The Chew.

 

2 thoughts

  1. Avatar

    Meathead

    December 7, 2019

    5 stars
    “Swiss Enchiladas” sounds like an oxymoron.

    Reply

    1. Kelly

      You are an oxymoron!

      Reply

Reply