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Enchiladas Suizas on serving plate with fork.
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Chicken Enchiladas Suizas

Enchiladas Suizas with shredded chicken or turkey rolled in tortillas and baked in creamy cheese and salsa verde sauce.
Course Enchiladas, Main Course
Cuisine Mexican
Keyword chicken enchiladas suizas, enchiladas suizas, enchiladas verde, salsa verde chicken enchiladas
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.