Suizas Enchiladas
These Enchiladas Suizas are the ultra-creamy, flavor-packed comfort food your weeknights have been missing. The vibrant sauce gets a major upgrade from spices and green chiles, while the juicy chicken filling is enriched with sauce and plenty of melty Oaxaca cheese. See the post for expert tips, variations, and step-by-step photos for foolproof, restaurant-worthy results!
Servings 6 -8 servings
Ingredients
ENCHILADAS
- 3 cups shredded chicken (I use rotisserie)
- 3 packed cups (16 oz) shredded Oaxaca cheese, divided (may sub whole milk block mozzarella)
- 13 quality corn tortillas like La Tortilla Factory or Guerra (white corn or corn/flour mix is best)
Tomatillo SAUCE
- 2 cups homemade salsa verde or 1 16 oz. jar store bought, like mild Herdez
- 1 cup Mexican crema (may sub heavy cream)
- 1 4 oz. can mild diced green chilies, not drained
- 1/2 cup packed cilantro
- 1 teaspoon chicken bouillon (powder or crushed cube)
- 1 tsp EACH onion powder, garlic powder, ground cumin
- 1/2 tsp EACH salt, paprika, dried oregano
- Pinch-1/4 tsp cayenne pepper
GARNISHES (OPTIONAL)
- Sour cream
- Avocados
- Cilantro
- Jalapeños
- Pickled Red Onions
- Queso Fresco or Cotija
Instructions
- Preheat the oven to 350ºF. Lightly grease a 9x13 baking pan with nonstick cooking spray.
- Flash-fry tortillas: Add enough canola or vegetable oil to a small skillet to cover the bottom, then heat over medium-high heat. Working with one tortilla at a time, lightly fry for about 10 seconds on each side, just until soft with a few bubbles but not brown or crisp. Transfer the tortillas to a paper towel-lined wire rack to briefly dry, then store them in a plastic bag so they stay pliable until ready to use.
- Make Sauce: Place 1 cup salsa verde, Mexican crema, green chiles, cilantro, bouillion, and spices in a blender and blend until smooth. Transfer to a bowl and mix with the remaining salsa verde.
- Make Filling: Add chicken to a large bowl. Stir in 1 cup of Sauce and two cups of shredded cheese.
- Assemble: Spread 1/3 cup of the Sauce on the bottom of the prepared pan (layer will be very thin). Add the enchilada filling to the center of each tortilla (approx. 1/3 cup), roll them up tightly, and line them in the dish, seam side down. Top the enchiladas evenly with the remaining Sauce, followed by the remaining cheese.
- Bake: Cover with foil and bake at 350ºF for 25 minutes, then uncover and bake for an additional 5-10 minutes, or until the cheese melts and the center is hot. Top or serve with desired garnishes.