Chicken Enchiladas Suizas

Chicken Enchiladas Suizas

47 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Molly
Recipe by  Molly

“I got this recipe years ago from a friend that got it from a friend. I have only given it out one time. I love cooking it for my friends and family. It does take time to make. but tastes great. They even taste better the next day. I usually double the whipping cream and chicken broth.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Bring a pot of lightly salted water to a rapid boil over medium-high heat. Add the chicken to the boiling water; cover. Cook 15 to 20 minutes; drain and set aside.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 baking dish.
  3. Melt the butter in a skillet over medium heat. Cook the onion, green bell pepper, and red bell pepper in the melted butter until just soft, 5 to 8 minutes; transfer to a large bowl. Add the chicken, Cheddar cheese, green chile peppers, salsa, cilantro, cumin, and chipotle peppers to the bowl. Season with salt and pepper; mix.
  4. Place about 1/3 cup of the chicken mixture along the edge of a tortilla; roll tightly into a tube. Place the enchilada, seam-side down, into the prepared baking dish. Repeat until all the chicken mixture is used. Sprinkle Monterrey Jack cheese over the enchiladas. Whisk together the whipping cream and chicken broth in a small bowl; pour over the enchiladas. Cover the dish with aluminum foil.
  5. Bake in preheated oven 30 minutes. Remove foil and continue baking until cheese is completely melted, about 10 minutes.

Share It

Reviews (47)

Rate This Recipe
wereveal
56

wereveal

Got lazy and instead of making individual enchiladas, lined a large baking dish with corn tortillas (gluten-free), put the chicken mixture in, covered with more tortillas and covered witht the cheese and cream and baked it, it worked well.

NancyRosenberg
30

NancyRosenberg

One way to thicken the sauce is to use sour cream instead of whipping cream.

ash_pal
25

ash_pal

My friends and family have loved this recipe. I made it the first time with the recommended double serving of cream sauce. I definitely think that is necessary. The second time, I replaced a cup of heavy whipping cream with 8 oz of cream cheese. THAT was pretty amazing. It thickens things up a little and makes the whole dish just a little creamier. Try it!

More Reviews

Similar Recipes

Chicken Enchiladas I
(1,614)

Chicken Enchiladas I

Jalapeno Cream Cheese Chicken Enchiladas
(58)

Jalapeno Cream Cheese Chicken Enchiladas

Enchanted Sour Cream Chicken Enchiladas
(38)

Enchanted Sour Cream Chicken Enchiladas

Chicken Ranch Enchiladas
(29)

Chicken Ranch Enchiladas

Grandma Kay's Chicken Enchiladas
(8)

Grandma Kay's Chicken Enchiladas

Easy Chicken Enchiladas
(6)

Easy Chicken Enchiladas

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 992 cal
  • 50%
  • Fat
  • 54.7 g
  • 84%
  • Carbs
  • 62.8 g
  • 20%
  • Protein
  • 60.3 g
  • 121%
  • Cholesterol
  • 218 mg
  • 73%
  • Sodium
  • 1532 mg
  • 61%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chicken Enchiladas I

>

next recipe:

Fiesta Chicken and Black Bean Enchiladas from Mission(R)