Chicken Enchilada Suiza
This recipe for Chicken Enchilada Suiza is an easy way to make your next Taco Tuesday a little more fun. These enchiladas are packed with chicken, a homemade salsa verde and then topped with a creamy, cheesy sauce. It's a silky trip down South of the border!
Servings 6
Calories 444kcal
Ingredients
- 2 tablespoons butter
- 1 small onion diced
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon cumin
- 2 tablespoons flour
- 1-1/2 cups chicken broth
- 2 cans 4 oz each, green chilies
- 12 corn tortillas
- 2 cups cooked chicken cut into small pieces
- 3/4 cup heavy whipping cream
- 2 cups shredded cheese divided
- chopped fresh cilantro optional for serving
Instructions
- Preheat oven to 350 and grease a 9x13 baking pan with nonstick cooking spray. Set aside.
- Add butter, onion and garlic in a skillet and heat on medium heat, until onions are translucent.
- Add salt, cumin, flour, broth and chilies and mix well. Continue to heat over medium heat just until boiling and bubbly. Reduce heat to low and continue to simmer for 10 minutes, stirring occasionally. Remove from heat.
- Spoon a small amount of mixture onto the bottom of the prepared pan. Spread sparingly.
- Place 4 corn tortillas on a microwave safe plate and microwave for 10 seconds. Fill the tortilla with about 2 tablespoons chicken, 1 tablespoon sauce and 2 tablespoons shredded cheese.
- Roll up and place, seam side down, into prepared pan. Repeat until pan is full.
- Pour remaining chili mixture on top of tortillas and top with heavy cream. Sprinkle with remaining cheese.
- Bake for 20 minutes. Serve immediately with chopped cilantro if desired.
Nutrition
Calories: 444kcal