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 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!
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
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.
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.
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.
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
- 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)
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.
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.
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
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