Enchiladas Suizas - Creamy Chicken Enchiladas
- GFGluten-Free
- SFSugar Free
Enchiladas Suizas are cheesy shredded chicken enchiladas topped with a creamy tomatillo sauce. This recipe is made using shredded rotisserie chicken and topped with the easiest, creamiest salsa verde sauce for a delicious weeknight meal option that comes together quickly.
Ingredients
- 3 cups rotisserie chicken, cooked and shredded, or 2-3 chicken breasts, cooked and shredded
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 16 ounces salsa verde, Any store bought or homemade salsa verde will work well for this recipe
- 1 cup chicken broth
- 1 cup cream, I used half-and-half
- 1 cup sour cream
- ¼ cup green chilies, drained
- ¼ cup cilantro, finely chopped, divided
- 6-8 tortillas, we love to use almond flour tortillas for this recipe
- 1½ cups shredded monterey jack cheese, or white “queso” melting cheese
Instructions
- Preheat oven to 350 degrees.
- In a large bowl combine shredded chicken with the chopped onion, minced garlic and salsa verde.
- Whisk together broth, cream, sour cream, green chilies, and 2 tablespoons cilantro in a saucepan over medium heat until well combined. Season with salt and pepper to taste.
- Place a layer of the cream sauce in the bottom of a baking dish to coat. Assemble your tortillas by placing 2 tablespoons of cheese in the center of each tortilla and top with 1/3 cup of the chicken mixture. Fold the tortilla over the filling and roll to close.
- Pour the rest of the cream sauce over the enchiladas and top with remaining cheese.
- Bake for 25-30 minutes until bubbly. For extra crispiness, place under broiler for 2 minutes.
- Garnish with remaining cilantro and serve warm with additional salsa of choice.