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Enchilada Suizas

Warm corn tortillas filled with tender shredded chicken, smothered in a creamy green enchilada sauce, and topped with melted cheese for a rich and comforting Mexican main dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups cooked shredded chicken
  • 8 corn tortillas
  • 2 cups green enchilada sauce
  • 1 cup sour cream
  • 1 cup shredded cheese like Monterey Jack or cheddar
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Fresh cilantro for garnish optional

Equipment

  • Oven-safe baking dish
  • Large skillet
  • Wooden spoon or spatula
  • Mixing bowl
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the shredded chicken, salt, and pepper.
  3. Heat the corn tortillas in a large skillet with olive oil for about 30 seconds on each side until pliable.
  4. Place a portion of the chicken mixture in the center of each tortilla, roll tightly, and arrange seam-side down in the baking dish.
  5. In a separate bowl, mix the green enchilada sauce with the sour cream until smooth.
  6. Pour the sauce mixture evenly over the rolled tortillas, ensuring they are fully covered.
  7. Sprinkle the shredded cheese over the top of the sauced enchiladas.
  8. Bake in the preheated oven for 25 to 30 minutes, or until the cheese is bubbly and golden.
  9. Garnish with fresh cilantro before serving, if desired.

Notes

For an extra kick, top with sliced jalapeños before baking. Serve with refried beans or Mexican rice.