Creamy Chicken Enchiladas Suiza + Video
These Creamy Chicken Enchiladas have a tasty tomato sauce, spicy chili peppers and tons of cheese. Make this recipe for dinner tonight! What sets this enchilada recipe apart from others are the flavorful ingredients. Delicious roasted veggies like blackened poblano peppers and onions enhance the flavors in ways you'll never forget! This dish is ideal […]

These Creamy Chicken Enchiladas have a tasty tomato sauce, spicy chili peppers and tons of cheese. Make this recipe for dinner tonight!

plate of Enschiladas Suizas

What sets this enchilada recipe apart from others are the flavorful ingredients. Delicious roasted veggies like blackened poblano peppers and onions enhance the flavors in ways you'll never forget!

This dish is ideal for potlucks, parties or just your weekday dinner. Once you collect a batch of these bad boys, they will become your new favorite!

Creamy Chicken Enchiladas are delicious, but there are other proteins you can make them with!

Pork carnita enchiladas have a smoked pork flavor by slowly cooking the meat. Potato and Beef Enchiladas are an economical way to cook, and they cook quickly, for an easy weeknight dinner.

Green Chili Chicken Enchiladas have a flavor similar to today's recipe. The difference is that instead of a creamy sauce, the green chili version has a ton of melted cheese on top!

Creamy Chicken Enchiladas

This creamy Mexican casserole dish originated in a Sanborns cafe in Mexico City in 1950. Its name, Swiss enchiladas, alludes to its abundant use of dairy products. This is my best attempt at a copied version of their recipe.

Ingredients and Notes

roasted vegetables, peppers for green sauce

Note: This is only a partial list of ingredients. For the full list of ingredients, see the recipe card at the bottom of this article.

  • Tomatoes - The crisp, sour flavor of tomatillos is key to making the perfect sauce. You'll know the tomatillo is ripe and ready to use when the paper wrapper around it turns slightly tan and begins to split.
  • Serrano peppers - These are a little more spicy than the jalapeños. If you want to increase the heat, throw another in the mixture.
  • Poblano Chiles - Anaheim peppers are a good substitute if you can't get your hands on poblano peppers.
  • chicken - If your local grocery store has good roast chickens, save time and grab one instead of cooking the chicken breasts at home.
  • Queso Oaxaca - The texture of this cheese is great for this recipe, but if you need a substitution, grated mozzarella cheese works well.
  • Corn tortillas - This is another recipe that can definitely be bought in the store to save time.
Enchiladas Suizas garnished with donion and coriander

Video: How to make enchiladas suizas

To learn how to prepare the dish from start to finish, watch the video in the recipe sheet at the bottom of this article.

melted cheese on Enchiladas Suizas

Recipe instructions and notes

After preparing the sauce, all you need to do is fry the tortillas, put them together, and bake them. This authentic chicken enchilada recipe is easy to make!

Make the creamy tomato sauce

The best way to make sure your vegetables are darkened evenly is to check them every few minutes. To prevent the vegetables from burning, sometimes use tongs to turn them. Remember to peel and discard the skin of the poblano - it's too tough to eat.

When mashing the ingredients, make sure there are no large lumps. You want your sauce to be good and smooth. Since the vegetables have all been cooked, this should be pretty easy! Your end result should be a tangy tomatillo cream sauce.

Fry the tortillas

This step requires you to work quickly and carefully so you don't get burned.

Also, keep in mind that if you let a tortilla sit in the oil for too long, it will become too greasy to use.

Each tortilla only needs about 1 minute of frying time in oil.

Assembly of enchiladas.

All the tortillas should be stuffed evenly with the filling, this way they are all the same size.

Also, be sure, when distributing the sauce and cheese in the dish, to do this as well. It's an easy way to make sure everything is delicious too!

Let cool, cook and serve.

As tempting as it may be to eat this cheese appetizer right out of the oven, you need to let it cool for about 10 minutes.

The cheese inside will be extremely hot at first and you don't want anyone burning their mouths.

Overhead photo of Enschiladas Suizas on white plate
plate of Enschiladas Suizas

Creamy Chicken Enchiladas Suizas (Sanborn Copier)

Sanborns Copycat is a cheesy and creamy dish that originated from a Sanborns cafe in Mexico City in 1950. Its name, Swiss enchiladas, alludes to its abundant use of dairy products.

Impression Pin Rate

Classes: Main

Cooked: Mexican

Preparation time: 20 minutes

Cooking time: 25 minutes

Total time: 45 minutes

Portions: 4

Calories: 977kcal

Ingredients

  • 1 1/2 Kg tomatillos pods removed
  • 2 poblano peppers
  • 2 Serrano peppers
  • 4 cloves of garlic
  • 1 small white onion cut in half, skin removed
  • 1 1/2 cups coriander coarsely chopped
  • 1 Chopped off sour cream
  • 1 teaspoon cumin powder
  • 1 Chopped off chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 Chopped off canola oil
  • 3 cups roast chicken shredded
  • 2 cups Queso Oaxaca or mozzarella cheese shredded
  • 8 corn tortillas (6 inch size)

Instructions

Enchilada sauce

  • Place an oven rack 4 ”from the grill and heat the grill over high heat. Place poblanos, tomatillos, serranos, garlic cloves and onion on a baking sheet lined with Silpat or foil and toast. Twist, if necessary, with tongs until darkened, about 10 minutes. Let cool for about 10 minutes, then peel and discard the skins of the poblanos.

  • Transfer the roasted tomatillos, peppers, garlic and onion to a blender with the cilantro, sour cream, cumin, garlic, chicken broth, salt and pepper. Puree until smooth. Put aside.

Fry the tortillas

  • Heat the oil in a skillet over medium-high heat. Working in batches, fry tortillas in oil until soft, about 1 minute, twisting with tongs or a fork. Transfer the tortillas to a plate and cover with a towel.

To assemble

  • Heat the oven to 375 ° F.

  • In a large bowl, toss the chicken with 1 cup of the enchilada sauce. Distribute the chicken evenly over each tortilla and roll tightly around the chicken. Pour about 1 cup of the enchilada sauce into the bottom of a 9 "x 13" baking dish and place the tortilla rolls seam-side down in the dish, creating a row in the center of the dish. Pour remaining enchilada sauce over buns and cover evenly with cheese.

The information displayed is an estimate provided by an online nutrition calculator. It should not be considered as a substitute for the advice of a professional nutritionist.

Nutrition

Calories: 977kcal | Carbohydrates: 43g | Protein: 20g | Fat: 84g | Saturated fat: 19g | Cholesterol: 74mg | Sodium: 935mg | Potassium: 929mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1584UI | Vitamin C: 78mg | Calcium: 430mg | The iron: 3mg

Enchiladas Suizas with red onion on top


Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.

There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.

You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the final product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch exercices to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.

In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.

Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.

This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.

This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. to avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.

Prepping céréales in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.

So you fried up a pound of bacon for an indulgent ( read : delicious ) déjeuner. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.

You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.

You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy texture we know and love.

It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.

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