Enchiladas Suizas Recipe
Three chicken enchiladas covered with green sauce and jack cheese, served with refried beans and salad.
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Ingredients
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Enchiladas
Refried Beans
Salad
Method
Preparation
- 1
Prepare the Chicken Filling
In a bowl, combine the cooked shredded chicken with 1 cup of green enchilada sauce. Mix well.
- 2
Prepare the Tortillas
In a skillet, heat 1 tablespoon of olive oil over medium heat. Lightly fry each corn tortilla for about 30 seconds on each side until soft. Remove and place on paper towels to drain excess oil.
- 3
Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Take each tortilla, fill it with about 1/4 cup of the chicken mixture, roll it up, and place it seam side down in a baking dish. Repeat for all tortillas.
Baking
- 4
Add Sauce and Cheese
Pour the remaining green enchilada sauce over the assembled enchiladas. Sprinkle the shredded Monterey Jack cheese evenly on top.
- 5
Bake the Enchiladas
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Refried Beans
- 6
Heat the Refried Beans
In a saucepan, warm the canned refried beans over medium heat, stirring occasionally until heated through.
- 7
Add Cheese and Cilantro
Once heated, stir in the shredded cheddar cheese until melted, and then mix in the chopped cilantro.
Salad Preparation
- 8
Mix the Salad Ingredients
In a bowl, combine the shredded lettuce, diced tomato, and sliced red onion. In a separate small bowl, whisk together lime juice, olive oil, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine.
Serving
- 9
Serve the Dish
Serve the enchiladas hot, accompanied by the refried beans and salad on the side.
