HERDEZ® Enchiladas Suizas

4 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Recipe by  Diana71

“In this rich Mexican dish from Puebla, a small town about two hours southeast of Mexico City, shredded chicken is wrapped into warm tortillas and cooked in a sweet creamy sauce made with roasted tomatillos blended with Swiss cheese.”

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 8 servings

Directions

  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Roast halved tomatillos and halved serrano pepper on grill, turning to brown on all sides, about 8 minutes.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Reserve 2 ounces of the tomatillo verde cooking sauce for serving. Place roasted tomatillos, serrano pepper, onion, garlic, salt, chicken broth and 10 ounces verde cooking sauce into blender. Blend for 15 seconds. Add chunks of Swiss cheese. Blend again. (If the sauce tastes too spicy, add 1 tablespoon of sour cream.) Pour 1/4 cup of enchilada sauce into a 9x13-inch baking dish to coat the bottom.
  4. Divide chicken among the tortillas, and roll them up. Arrange in baking dish, seam side down. Pour enchilada sauce over rolled tortillas. Lay Swiss cheese slices on top of sauce and top with avocado slices. Sprinkle the casserole with shredded cheese.
  5. Cover with foil and bake in preheated oven for 20 minutes; uncover and bake 10 minutes until cheese is melted and bubbly. Serve with the reserved sauce. Top with sour cream or Mexican table crema.

Share It

Reviews (4)

Rate This Recipe
LagunaLala
3

LagunaLala

This was very good. I did grill the tomatillos about 8 minutes PER side but that may be due to my grill. My son said, "I love everything about this!" My husband said, "The fire roasted tomatillos and the different cheeses make it great!" This made about 12 enchiladas which filled the 8 x 12 pan.

Muffy
0

Muffy

My kids loved this dish. It wasn't too spicy and made great leftovers.

pelicangal
0

pelicangal

This was delicious. Have to say that I am not an avocado fan but loved the creaminess in this dish. Would be a great quick weeknight dinner with left over rotisserie chicken. We just loved it. Thanks for the recipe. I did add a little more cheese on top and used Oaxaca cheese instead of the Swiss. Just because I had it in the house.

More Reviews

Similar Recipes

HERDEZ(R) Creamy Pasilla Enchiladas
(12)

HERDEZ(R) Creamy Pasilla Enchiladas

HERDEZ(R) Sweet Chipotle Chili Lime Chicken Wings
(11)

HERDEZ(R) Sweet Chipotle Chili Lime Chicken Wings

HERDEZ(R) Turkey and Zucchini Enchiladas with Tomatillo Verde Sauce
(8)

HERDEZ(R) Turkey and Zucchini Enchiladas with Tomatillo Verde Sauce

HERDEZ(R) Red Guajillo Chile Chicken Tortilla Soup
(7)

HERDEZ(R) Red Guajillo Chile Chicken Tortilla Soup

HERDEZ(R) Three Pepper Cheesy Stuffed Jalapenos
(7)

HERDEZ(R) Three Pepper Cheesy Stuffed Jalapenos

HERDEZ(R) Roasted Pasilla Chicken Stew
(5)

HERDEZ(R) Roasted Pasilla Chicken Stew

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 362 cal
  • 18%
  • Fat
  • 21.1 g
  • 33%
  • Carbs
  • 22.4 g
  • 7%
  • Protein
  • 22.1 g
  • 44%
  • Cholesterol
  • 64 mg
  • 21%
  • Sodium
  • 982 mg
  • 39%

Based on a 2,000 calorie diet

Top

<

previous recipe:

HERDEZ(R) Turkey and Zucchini Enchiladas with Tomatillo Verde Sauce

>

next recipe:

HERDEZ(R) Creamy Pasilla Enchiladas