Cheesy Chicken Enchiladas Suizas with Salsa Verde

Recipe Collection: Dinner

Cheesy Chicken Enchiladas Suizas with Salsa Verde bring rich flavors to your table with a mouthwatering Mexican dish perfect for family gatherings. This non-vegetarian recipe features tender chicken, vibrant peppers, and a luscious salsa verde sauce, making it a crowd-pleaser. With a gluten and dairy allergy note, these enchiladas are versatile enough for any meal, whether served with rice, beans, or a fresh salad.

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Overview

This Chicken Enchiladas Suizas recipe is a delightful Mexican dish that combines tender chicken, vibrant peppers, and a creamy salsa verde sauce. Perfect for family gatherings, these enchiladas are rich in flavor and even better the next day.

Diet Type

Non-Vegetarian

Allergies

Dairy, Gluten

Cuisine

Mexican

Serving Size: 6

Cooking Time: 90 minutes

Ingredients

• 6 Skinless, boneless chicken breast halves, tenderized
• 1 Tablespoon (tbsp) butter, melted
• 1 Cup chopped onion, minced
• 1 Whole green bell pepper, minced
• 1 Whole red bell pepper, minced
• 2 Cups shredded Cheddar cheese
• 1 4 Ounces (oz) can diced green chile peppers
• 1 Cup green salsa
• 1 Cup chopped fresh cilantro, minced
• 4 Teaspoons (tsp) ground cumin
• 2 Whole chipotle peppers in adobo sauce, minced
• 1 Pinch salt, to taste
• 1 Pinch ground black pepper, to taste
• 12 7 Inch flour tortillas
• 10 Ounces (oz) shredded Monterey Jack cheese
• 1 Cup whipping cream
• 0.5 Cup chicken broth

Steps

1. Bring a pot of lightly salted water to a rapid boil over medium-high heat. Add the chicken to the boiling water; cover. Cook for 15 to 20 minutes; drain and set aside.
2. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 baking dish.
3. Melt the butter in a skillet over medium heat. Cook the onion, green bell pepper, and red bell pepper in the melted butter until just soft, about 5 to 8 minutes; transfer to a large bowl.
4. Add the chicken, Cheddar cheese, green chile peppers, salsa, cilantro, cumin, and chipotle peppers to the bowl. Season with salt and pepper; mix well.
5. Place about 1/3 cup of the chicken mixture along the edge of a tortilla; roll tightly into a tube. Place the enchilada, seam-side down, into the prepared baking dish. Repeat until all the chicken mixture is used.
6. Sprinkle Monterey Jack cheese over the enchiladas. Whisk together the whipping cream and chicken broth in a small bowl; pour over the enchiladas. Cover the dish with aluminum foil.
7. Bake in the preheated oven for 30 minutes. Remove foil and continue baking until the cheese is completely melted, about 10 minutes.

Enjoy your homemade Cheesy Chicken Enchiladas Suizas with Salsa Verde!