Enchiladas Suizas
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Yields:
-
12 enchiladas
ingredients
- 1 (12 count) package corn tortillas
- 4 chicken breasts (or 1 regular size Styrofoam tray of chicken)
- 1 (16 ounce) bottle la victoria green chili salsa (or any green salsa you can find)
- 1 (4 ounce) can seeded chopped green chilies
- 2 cups light cream
- 2 teaspoons salt
- 2 cups shredded monterey jack cheese
- 2 tablespoons canola oil
directions
- Cook and chop chicken into small pieces (I usually boil it to remove any fat, and then cube it) drain chilies and combine with cooked chicken with 3/4 bottle of salsa in a bowl.
- Set up your preparation area (this is how I do it).
- Pour 1 container of the light cream into a pie pan, and mix in some salt.
- Set cream pan next to bowl of chicken and a large plate near the stove.
- Spray a rectangular baking pan/dish with non-stick cooking spray, and preheat oven to 350°F; add oil to small frying pan and heat it while you set up a stack of paper towels next to the stove.
- Begin assembly of dish!
- Fry 1 tortilla in oil (turn it over -- ) until bubbly, but still limp, remove from oil and set on paper towels to remove excess grease.
- Dip fried tortilla in cream, then set on plate and fill with large spoonful of chicken mix.
- Roll up tortilla and place seam side down in baking pan.
- Repeat with remaining tortillas.
- (This will go MUCH FASTER if you have one person to fry the tortillas and another to fill them-we always made it a family thing).
- Pour remaining cream over the pan of enchiladas and top with remaining salsa and cheese.
- Bake in 350°F oven for 20 minutes, or until the cheese is melted and golden brown.
- Allow to cool for 10 minutes (cream will thicken).
- Serve with spatula and knife.
- Enjoy the Dee-licious reward for all your effort!
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Reviews
-
I was excited to try this recipe to make ahead for my kids and their spouses on a recent visit. The recipe wasn't too time consuming and the steps were actually easy to follow. It froze beautifully and everyone was complimentary. My picky son cleaned his plate. I thought that the dish turned out a little "dry" and might use a little more cream or half and half next time. It's a winner though, and I'll make it again.
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I am sometimes a lazy cook. I made this simple and fast recipe super-duper fast and easy! Our Sam's Club has large cans of beautiful premium white meat chicken breast, and I used that instead of cooking chicken. Then, I steamed the tortillas between damp paper towels in the microwave 6 at a time. This dish froze beautifully. I used pepper jack cheese, but that didn't really add color. I wish it looked prettier, but it sure tastes delicious. I served with green El Yucateco Habanero sauce.
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This was almost exactly like the enchiladas from my favorite Mexican restaurant. It was a little time consuming but worth the effort. I didn't use as much cheese and it was still loaded. I also had enough to make 2 9x13 pans without doubling. I guess I didn't use as much filling! Thanks for an awesome recipe!
RECIPE SUBMITTED BY
Looking for tasty, healthy recipes that won't break the bank. I love cooking, but am dieting and am trying to stick to simpler low starch fare. Would welcome tips on maintaining a kitchen garden. Recipes coming soon!