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Chicken Enchiladas Suizas

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“I found this recipe on the internet when I wanted to try making Chicken Enchiladas. I liked the idea of a cream based sauce rather than a tomato based sauce. The filling is so incredible that you can eat it cold right out of the bowl. My family loved it and I make this all the time now.”
READY IN:
1hr 40mins
SERVES:
6-8
YIELD:
12-15 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. Place chicken in pan of boiling water to cover, and simmer 15-20 minutes. Remove from heat, drain, cool, and shred chicken.
  2. In skillet, melt butter over medium heat.
  3. Cook onion and bell peppers until just soft, 5-8 minutes.
  4. Transfer to large bowl.
  5. Add chicken, cheddar cheese, green chiles, salsa, cilantro, and cumin. Season with salt and pepper to taste and mix well.
  6. Note: you can do this much a day ahead and store in the fridge. It's pretty tasty just as is without the rest of the recipe, but since you're making a special dinner, read on.
  7. Preheat oven to 350 degrees.
  8. Grease 10x15x2-inch baking pan or 2 smaller pans.
  9. Place 1 flour tortilla on flat surface and place about 1/3 cup chicken mixture along 1 edge.
  10. Roll up from filling side, and place, seam side down, in prepared pan. Repeat process with remaining chicken mixture.
  11. Sprinkle Monterey Jack over enchiladas.
  12. Combine cream and chicken broth and pour over enchiladas.
  13. Cover pan with foil and bake 30 minutes.
  14. Remove foil and continue baking 10 minutes or until thoroughly heated. Garnish individual servings with avocado, tomato and cilantro, if desired.

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