chicken suiza enchiladas recipe
The Best chicken suiza enchiladas recipe
Chicken Suiza enchiladas have always been a favorite in my kitchen—not just because they’re delicious, but because they bring people together. There’s something special about the way the creamy, slightly tangy sauce clings to the tender shredded chicken wrapped in soft tortillas, and the way the cheese melts right into it makes every bite feel like a little hug. My kids love them because they’re not too heavy, not too plain—just right. They’ll eat them for lunch, and honestly, I’ll eat them for dinner. It’s a recipe that feels like a comfort food but still holds up well for family gatherings. Whether it’s a weekend dinner or a quick meal after a long day, these enchiladas are a go-to. Plus, they’re not as heavy as you might think—there’s chicken, veggies, and a balanced sauce that keeps things light without sacrificing flavor.
I also love that Chicken Suiza enchiladas are surprisingly healthy for a dish that feels indulgent. The shredded chicken is lean protein, and the tortillas are whole wheat if you use them, which helps keep things nutritious. The sauce isn’t loaded with heavy cream—it’s creamy enough but balanced with a little sour cream and maybe a touch of cheese for richness. My kids don’t even notice how much good stuff they’re getting, and honestly, neither do I. They’re perfect for meal prep because they reheat well, and they’re easy to customize—swap in extra veggies, add cheese on top, or even make them vegetarian if you like. Plus, they’re great for special occasions, like a birthday or holiday dinner, because they’re hearty enough to feed a crowd but still feel cozy and familiar. It’s that kind of recipe that makes you feel good about feeding your family without feeling guilty.
Chicken Suiza Enchiladas
A flavorful Mexican dish featuring tender chicken in a creamy tomato sauce, rolled in soft tortillas, and topped with melted cheese and creamy sauce. Perfect for a hearty meal!
🥘Ingredients
- 4 large flour tortillas (8-inch)
- 1 cup warm water
- 1 tsp salt
- 2 boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp oregano
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup tomato sauce
- 1 cup chicken broth
- 1 clove garlic, minced
- 1 tsp cumin
- ½ tsp oregano
- ½ tsp salt
- ¼ cup heavy cream (optional)
- 1 cup shredded Monterey Jack cheese
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- 1 avocado, sliced (optional)
👨🍳Directions
-
1 Preheat oven to 375°F (190°C). Prepare a baking dish by greasing it lightly.
-
2 For the dough: Roll out each tortilla with a rolling pin until thin but not transparent. Place on a baking sheet.
-
3 For the chicken: Cut chicken breasts into bite-sized pieces. In a skillet, cook chicken over medium heat until no longer pink (~6 mins). Add chicken broth, cumin, paprika, oregano, garlic powder, salt, and pepper. Simmer for 5 mins. Shred chicken with two forks.
-
4 For the sauce: In a saucepan, combine tomato sauce, chicken broth, cumin, oregano, and salt. Simmer for 5 mins. Stir in garlic and heavy cream (if using). Set aside.
-
5 Fill each tortilla with a generous spoonful of shredded chicken. Roll tightly into a cone shape.
-
6 Place rolled enchiladas seam-side down in the baking dish. Pour half of the tomato sauce over them. Sprinkle half of the Monterey Jack cheese on top.
-
7 Bake for 15 mins. Remove from oven, top with remaining sauce, remaining cheese, and sour cream. Return to oven for 5-7 mins until cheese is melted.
-
8 Let rest for 2 mins before serving. Garnish with sliced avocado if desired.
🔧Equipment
- Mixing bowls
- Skillet
- Oven
- Rolling pin (or flat surface)
- Baking dish
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken Suiza Enchiladas Works
This Chicken Suiza Enchiladas recipe is always a crowd-pleaser because it’s simple enough to make ahead and still taste fresh when served, making it perfect for busy family gatherings. The creamy, tangy sauce pairs well with the tender chicken and soft tortillas, while the cheese topping adds that satisfying melt that kids and adults both love. It’s flexible enough to serve as a main dish or a side, so it fits any occasion without needing too much extra effort.
❓ Frequently Asked Questions About Chicken Suiza Enchiladas
1. What is the difference between Chicken Suiza and traditional enchiladas?
Chicken Suiza is a Mexican dish that originated in the state of Jalisco, particularly in the town of Guadalajara. Unlike traditional enchiladas, which are typically topped with red or green enchilada sauce and cheese, Chicken Suiza features a distinct flavor profile. It includes a rich, creamy tomato-based sauce mixed with raisins, olives, capers, and sometimes a touch of cognac or brandy. This sauce is often served over shredded chicken, which is then accompanied by cheese, onions, and sometimes additional ingredients like avocado or cilantro.
2. How can I make the classic Chicken Suiza enchiladas without using cognac or brandy?
You can absolutely make Chicken Suiza enchiladas without cognac or brandy! Instead, you can use a small amount of apple cider vinegar, a splash of white wine, or simply enhance the flavor with extra raisins, garlic, and a pinch of smoked paprika. For a deeper complexity, you can also add a small amount of tomato paste and a dash of cayenne pepper. The key is to balance the sweetness of the raisins with a bit of acidity or depth from other ingredients.
3. What type of tortillas should I use for Chicken Suiza enchiladas?
For Chicken Suiza enchiladas, you should use soft, fresh tortillas that are slightly pliable. Traditional recommendations include small corn tortillas (like those used for tacos), though some adapt the recipe to use flour tortillas if needed. If using corn tortillas, they should be warmed slightly before rolling to ensure they hold their shape well. Avoid overly stiff or dried-out tortillas, as they can make the enchiladas difficult to assemble.
4. How do I ensure the Chicken Suiza sauce is creamy and rich without using heavy cream?
To achieve a creamy texture in Chicken Suiza sauce without heavy cream, try the following techniques: – Blend in a small amount of Greek yogurt or sour cream (about ¼ cup) along with the tomatoes, raisins, and other ingredients. – Use a combination of tomato sauce and a little bit of avocado or guacamole (mixed into the sauce) for richness. – Add a small amount of coconut milk (lightly blended in) to give a velvety consistency. – Stir in a spoonful of mayonnaise or a bit of melted butter for extra creaminess.
5. Can I substitute any of the traditional ingredients in Chicken Suiza enchiladas, and what are some alternatives?
Yes, you can experiment with substitutions while keeping the essence of Chicken Suiza: – Raisins: Use dried cranberries, chopped dates, or even a mix of both for a slightly different sweetness. – Olives: Black olives work well, but you can also try Kalamata olives or even pickled jalapeños for a spicy twist. – Capers: If unavailable, use a mix of chopped pickled red onions and a tiny bit of capers for a similar tangy bite. – Cheese: Traditional recipes often use Oaxaca or Monterey Jack cheese, but you can use shredded cheddar, queso fresco, or even a combination of goat cheese and mozzarella for a different flavor profile. – Chicken: If you prefer, you can use shredded rotisserie chicken or even a mix of chicken and turkey for a lighter option.
