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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
Course Main
Cuisine Mexican
Keyword enchiladas
Prep Time 30 minutes
Cook Time 30 minutes
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.