Chicken Enchiladas Suizas

Enchiladas suizas, stuffed with shredded chicken, chiles, and green salsa, are topped with a cheesy creamy white sauce and baked until bubbling and delicious.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 992 Calories

Ingredients

• 1 tablespoon butter
• 1 cup chopped onion
• salt and ground black pepper to taste
• 2 cups shredded Cheddar cheese
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 cup chopped fresh cilantro
• 6 skinless, boneless chicken breast halves
• 1 cup whipping cream
• 1 (4 ounce) can diced green chile peppers
• 4 teaspoons ground cumin
• 10 ounces shredded Monterey Jack cheese
• 2 chipotle peppers in adobo sauce, chopped
• 1 cup green salsa
• 12 (7 inch) flour tortillas
• 0.5 cup chicken broth

Recipe Instructions

Step 1

Bake in preheated oven 30 minutes. Remove foil and continue baking until cheese is completely melted, about 10 minutes.

Step 2

Bring a large pot of lightly salted water to a rapid boil over medium-high heat; add chicken breasts, cover, and cook until tender, 15 to 20 minutes. Drain and transfer chicken to a cutting board; use two forks to shred chicken and set aside.

Step 3

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10x15-inch baking dish.

Step 4

Melt butter in a skillet over medium heat. Cook 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 shredded chicken, Cheddar cheese, green chile peppers, salsa, cilantro, cumin, and chipotle peppers to the bowl. Season with salt and pepper; mix.

Step 5

Place about 1/3 cup of chicken mixture along the edge of a tortilla; roll tightly into a tube. Place enchilada, seam-side down, into the prepared baking dish. Repeat until all of the chicken mixture is used. Sprinkle Monterey Jack cheese over enchiladas. Whisk whipping cream and chicken broth together in a small bowl; pour over enchiladas. Cover the dish with aluminum foil.