Print

Creamy Enchiladas Suizas Recipe with Easy Tangy Tomatillo Sauce

- featured image
Print Recipe

A comforting and creamy enchiladas suizas recipe featuring a tangy tomatillo sauce paired with a cheesy chicken filling. Perfect for quick, cozy dinners that impress without fuss.

Ingredients

Scale
  • 1 pound (450g) fresh tomatillos, husked and rinsed
  • 1 small white onion, quartered
  • 2 cloves garlic, peeled
  • 1 jalapeño, seeded (optional)
  • 1/2 cup (120ml) chicken or vegetable broth
  • 1/4 cup (15g) fresh cilantro leaves
  • Juice of 1 lime
  • Salt and freshly ground black pepper, to taste
  • 2 cups (200g) shredded cooked chicken (rotisserie works great)
  • 1 cup (115g) shredded Monterey Jack cheese
  • 1/2 cup (55g) crumbled queso fresco
  • 1/2 cup (120ml) sour cream
  • 1/4 cup (60g) finely chopped white onion
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 8–10 corn tortillas
  • 1 cup (115g) shredded cheese for topping (Monterey Jack or Mexican blend)
  • Fresh cilantro leaves and lime wedges for garnish

Instructions

  1. Prepare the Tomatillo Sauce (15 minutes): Place tomatillos, quartered onion, garlic, and jalapeño (if using) in a blender. Add chicken broth and pulse until smooth but slightly textured. Pour into a medium saucepan and simmer over medium heat for about 10 minutes until slightly thickened. Remove from heat, stir in lime juice and cilantro, season with salt and pepper.
  2. Make the Filling (10 minutes): In a mixing bowl, combine shredded chicken, Monterey Jack, queso fresco, sour cream, chopped onion, olive oil, salt, and pepper. Mix until well blended and creamy but not runny.
  3. Warm the Tortillas (5 minutes): Heat a dry skillet over medium heat. Warm each tortilla about 20 seconds per side until pliable but not crispy.
  4. Assemble the Enchiladas (10 minutes): Preheat oven to 375°F (190°C). Spread a thin layer of tomatillo sauce on the bottom of a baking dish. Spoon about 1/4 cup of filling onto each tortilla, roll up, and place seam side down in the dish.
  5. Top and Bake (20 minutes): Pour remaining tomatillo sauce evenly over enchiladas. Sprinkle shredded Monterey Jack cheese on top. Bake uncovered for 15–20 minutes until cheese is bubbly and golden.
  6. Garnish and Serve: Remove from oven and let rest 5 minutes. Garnish with fresh cilantro leaves and lime wedges before serving.

Notes

If sauce is too thin before baking, simmer longer to thicken. Use rotisserie chicken to save time. Warm tortillas before rolling to prevent cracking. For vegetarian version, substitute chicken with sautéed mushrooms or roasted veggies. Dairy-free alternatives can be used for sour cream and cheese. Assembled enchiladas can be frozen before baking; bake from frozen adding extra time.

Nutrition

Keywords: enchiladas suizas, creamy enchiladas, tomatillo sauce, Mexican recipe, easy dinner, cheesy enchiladas, comfort food

Find it online: https://lucydishes.com/creamy-enchiladas-suizas-recipe-with-easy-tangy-tomatillo-sauce/