Chicken Enchiladas Suizas
A creamy green chile chicken enchilada casserole with a cilantro-cream sauce and a Jack-cheddar cheese blend — a family recipe dating back to the 1980s.By Kathy
Servings 6
Ingredients
Chicken
- 2 large chicken breasts
- 1 large carrot
- 1 celery rib
- 1 medium Spanish onion
- 1 tsp thyme
- salt to taste
Sauce
- 2 tbsp butter
- 4 tbsp flour
- 2 cups chicken stock
- 1 tbsp cilantro
- 1/2 cup chopped green chiles
- 1 cup whipping cream
Assembly
- 12 corn tortillas
- 4 cups Jack and cheddar cheese, shredded and mixed (2 cups each)
- 1/4 cup chopped purple onion
Instructions
Chicken
- Cook, bone, and shred the chicken. Set aside.
Sauce
- Melt the butter, then add the flour to form a light roux.
- Slowly whisk in the chicken stock. Stir until lightly browned.
- Stir in the cilantro and green chiles.
Assembly
- Fry the tortillas, then dip each one in the sauce.
- Fill with chicken and cheese, roll up, and place in a casserole dish.
- Add the whipping cream to the remaining sauce and pour over the rolled enchiladas.
- Top with additional cheese, if desired, and the chopped purple onion.
- Bake at 350°F for 20–30 minutes, until bubbly.
Notes
This is a very old family recipe from the 80s — adjust seasoning as you see fit. Adding a pinch of comino (cumin) powder to the sauce is a nice modern twist. The original recipe’s bake time varied between 20–40 minutes across versions, so start checking around 20 minutes and go from there.