Enchiladas Suizas Recipe
Chicken enchiladas topped with cheese sauce and green salsa. Served with rice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Enchiladas
Method
Preparation
- 1
Prepare the Rice
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent. Add the rice and stir for 2 minutes. Pour in the chicken broth and season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is cooked.
- 2
Prepare the Enchiladas
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add shredded chicken and green salsa, mixing well. Warm the tortillas in a dry skillet or microwave until pliable. Spoon a portion of the chicken mixture onto each tortilla and roll them up. Place them seam side down in a greased baking dish.
- 3
Make the Cheese Sauce
In a saucepan, melt 1 tablespoon of butter (not listed in ingredients). Add the shredded cheese and stir until melted and smooth. Pour the cheese sauce over the rolled enchiladas in the baking dish.
- 4
Bake the Enchiladas
Preheat the oven to 350°F (175°C). Bake the enchiladas in the oven for 20-25 minutes until heated through and the cheese is bubbly.
- 5
Serve
Serve the enchiladas hot, garnished with chopped cilantro, alongside the prepared rice and a dollop of sour cream.
