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The Best Chicken Enchiladas Suizas Recipe in the World

Updated on March 24, 2012

My Favorite Chicken Enchilada Recipe

Treat yourself to a rich Mexican culinary experience today. Chicken Enchiladas Suizas are a great make-ahead food for company or just for a weeknight when you want something a little special. I've included a few suggestions for side dishes, too. I hope you enjoy them.

Photo by Manuel W

I Love Mexican Food

Why you'll love the recipe for Chicken Enchiladas Suizas.

Living in South Texas, I have no shortage of great taquerias where I can eat wonderful Mexican food. I love to cook my own too. I've had this recipe for Chicken Enchiladas Suizas for many years, and I've fed it to a bunch of guests over the years.

The variety of flavors blend together beautifully. Tomatilla salsa instead of tomato salsa lends a tangy note to the creamy cumin-scented enchiladas.

It's easy to put together a day ahead and leave it in the fridge until time to bake it. I really like that. I also like to eat the chicken mixture as a salad by itself. It's SO yummy.

6 boneless, skinless chicken breast halves

1 tablespoon butter

1 cup chopped onion

1 green bell pepper, seeded and chopped

8 oz. grated cheddar cheese

1 4-oz. can diced green chiles

1 cup purchased green chile salsa

1/2 cup chopped fresh cilantro

4 teaspoons ground cumin

salt and black pepper

12 to 15 7-inch flour tortillas

10 oz. Monterey Jack cheese, grated

1 cup whipping cream

1/2 cup chicken broth

Garnish:

chopped avocado

chopped tomato

chopped fresh cilantro

Place chicken in pan of boiling water to cover, and simmer 15-20 minutes. Remove from heat, drain, cool, and shred chicken. In skillet, melt butter over medium heat. Cook onion and bell peppers until just soft, 5-8 minutes. Transfer to large bowl. Add chicken, cheddar cheese, green chiles, salsa, cilantro, and cumin. Season with salt and pepper to taste and mix well.

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.

Preheat oven to 350 degrees. Grease 10x15x2-inch baking pan or 2 smaller pans. Place 1 flour tortilla on flat surface and place about 1/3 cup chicken mixture along 1 edge. Roll up from filling side, and place, seam side down, in prepared pan. Repeat process with remaining chicken mixture. Sprinkle Monterey Jack over enchiladas.

Combine cream and chicken broth and pour over enchiladas. Cover pan with foil and bake 30 minutes. Remove foil and continue baking 10 minutes or until thoroughly heated. Garnish individual servings with avocado, tomato and cilantro, if desired.

Here's a Great Side Dish to Go with Chicken Enchiladas Suizas

Mexican Coleslaw

1/2 to 3/4 cup garlic vinaigrette salad dressing

16 oz. bag of shredded cabbage for coleslaw

1 15 oz. can whole kernel corn, drained

1 15 oz. can black beans, rinsed and drained

1/2 red onion, thinly sliced

1 jalapeno pepper, seeded and diced

1 large tomato, diced

1 red pepper, seeded and diced

1/2 cup fresh cilantro

Mix all ingredients together and serve.

Mexican Everyday - by Rick and Deann Bayless

Click on the image for more information or to shop at Amazon.com

Authentic Mexican Cooking - by Rick Bayless

Click on the image for more information or to shop at Amazon.com

The Border Cookbook : Authentic Home Cooking of the American Southwest and Northern Mexico - by Cheryl Alters Jamison

Click on the image for more information or to shop at Amazon.com

My Mexico - by Diana Kennedy

Click on the image for more information or to shop at Amazon.com

Thanks for dropping by. I hope you found something of interest on this site.

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    • profile image

      Isabel 

      4 years ago

      These are not authentic Mexican enchiladas, but the recipe looks good. For the person that said that flour tortillas aren't Mexican you are not well informed. In the Northern Mexican states flour tortillas are very popular. My parents are from Jalisco and they only use corn tortillas but my ex is from Sonora and they eat a lot of the flour tortillas. Nowhere in Mexico can you find a burrito with rice in it, that was created here I think in California . So yea this recipe is very Americanized but that's ok, they're good that's all that matters.

    • Merrci profile image

      Merry Citarella 

      4 years ago from Oregon's Southern Coast

      Sounds great! Thanks for sharing.

    • imagelist lm profile image

      imagelist lm 

      5 years ago

      Great lens with valuable info...

    • profile image

      anonymous 

      5 years ago

      @anonymous: Yes there are...In the northern states.

    • profile image

      anonymous 

      5 years ago

      This recipe is an embarrassment and clearly intended for the lazy and ignorant. Anyone who knows anything about Mexican food knows you don't make enchiladas with flour tortillas. Further, recipes that call for "canned" anything as an ingredient, when a real cook would make that ingredient him/herself, should be discarded forthwith! I will say thank you for the laughs - it's always entertaining to see what non-Mexicans think passes for good Mexican. LOL

    • profile image

      anonymous 

      5 years ago

      @anonymous: Ricardo, I think you're right on this one. They do sound tasty, though. I have a question for you. If the tortillas were corn, would that make you happy, or would you change other aspects of the dish as well?

    • profile image

      anonymous 

      6 years ago

      When I see recipes like this one it makes me wanna cry. not even the tortillas are mexican. There is no flour enchiladas enywhere in Mexico.

    • profile image

      anonymous 

      6 years ago

      Well, I love this recipe...I did boil my chicken breast in water with two stalks of celery, 2 whole carrots ,salt and pepper and a heaping tablespoon of "better than bullion" chicken stock base....I boiled it until the chicken was falling off the bones..about an hour...then I shredded the chicken...I used HEB brand Hatch Chili Pepper salsa verde ...It is awesome! If you have an HEB grocery store near by I highly recommend this..I didn"t have cream but I did have half and half...it worked fine..I topped the enchiladas with fresh diced tomatoes w/ a little salt and pepper...the enchiladas were fabulous and they are all gone!!

    • profile image

      anonymous 

      6 years ago

      Made this for Christmas dinner with Tortilla Soup and green salad with creamy chipotle dressing. Everybody loved it and there was no left over. Perfect!

    • profile image

      anonymous 

      7 years ago

      @anonymous: Whoa, you have a diner?

    • profile image

      anonymous 

      8 years ago

      Delicious Chicken Enchilada recipe!! Thank you so much! My 10 yr old loved them !!

    • profile image

      anonymous 

      7 years ago

      Sorry no ofense but not authentic mexican these should be called Americanized version!!!

    • profile image

      anonymous 

      7 years ago

      Sorry no ofense but not authentic mexican these should be called Americanized version!!!

    • profile image

      anonymous 

      7 years ago

      Absolutely delicious recipe! It will forever be a part of my diner meals.

    • profile image

      anonymous 

      8 years ago

      I made the Mexican coleslaw and it was awesome!!!!!

    • profile image

      anonymous 

      8 years ago

      Delicious! I used corn tortillas and turned it into a 3 layer casserole, and my family of 4 ate the entire casserole in one night, mmmm!

    • profile image

      anonymous 

      8 years ago

      You weren't kidding!! This is the best Chicken Enchilada recipe I've ever had!! My 7 year old daughter was disappointed that I put it on the tortilla shells and added the cheese and sauce, as she just wanted to eat it out of the mixing bowl!! Fabulous!! Thank you very much!!

    • profile image

      anonymous 

      8 years ago

      The enchilada recipe was great, thanks!

    • profile image

      jgelien 

      8 years ago

      My absolute favorite Mexican dish. The recipe sounds heavenly. great lens. 5*****

    • cannedguds lm profile image

      cannedguds lm 

      9 years ago

      Wow! another one of your yummy and delicious lens! I love chicken dishes and as what I've commented in your other lens, you can get to know another way to cook chicken- Adobong Manok! check it out!

    • Kiwisoutback profile image

      Kiwisoutback 

      10 years ago from Massachusetts

      I haven't had these in a while, I'm dying to have them again. Yours look excellent. Nice work!

    • profile image

      flowski lm 

      10 years ago

      We've been stuck in a burrito rut lately. I think this sounds like a nice Mexican dish to throw into the mix. Thanks for the tasty chicken enchilada recipe

    • aka-rms profile image

      Robin S 

      10 years ago from USA

      Yummy lens! Thanks for another great recipe!

    • profile image

      chloecavanaugh 

      10 years ago

      I have been looking for a Chicken Enchilada recipe! And now I've found it! *****

      Awesome lens!

      ~Chloe

    • funwithtrains lm profile image

      funwithtrains lm 

      10 years ago

      Sounds Great -- Mexican food is my favorite!

    • funwithtrains lm profile image

      funwithtrains lm 

      10 years ago

      Sounds Great -- Mexican food is my favorite!

    • profile image

      CleanerLife 

      10 years ago

      I've never tried to make enchiladas before, these look like I could handle it.

      The coleslaw looks awesome, I've never seen coleslaw quit like it -- I can't wait to try it!

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