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Chicken Enchiladas Suizas
Chicken Enchiladas Suizas
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Enchiladas topped with creamy Swiss-style sauce, filled with chicken and green chiles.
Ingredients:
  • 6 skinless, boneless chicken breast halves
  • 1 tablespoon butter
  • 1 cup chopped onion
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 cups shredded Cheddar cheese
  • 1 (4 ounce) can diced green chile peppers
  • 1 cup green salsa
  • 1 cup chopped fresh cilantro
  • 4 teaspoons ground cumin
  • 2 chipotle peppers in adobo sauce, chopped
  • salt and ground black pepper to taste
  • 12 (7 inch) flour tortillas
  • 10 ounces shredded Monterey Jack cheese
  • 1 cup whipping cream
  • 0.5 cup chicken broth
Instructions:
  • Bring a pot of lightly salted water to a rapid boil over medium-high heat. Add the chicken, cover, and cook for 15 to 20 minutes. Drain and set aside.
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and lightly grease a 10x15 baking dish.
  • In a skillet over medium heat, melt butter. Sauté onion, green bell pepper, and red bell pepper until just soft, about 5-8 minutes. Transfer to a large bowl. Combine with chicken, Cheddar cheese, green chile peppers, salsa, cilantro, cumin, and chipotle peppers. Season with salt and pepper, then mix well.
  • Spread a generous amount of the chicken mixture along one edge of a tortilla and roll it up tightly. Lay the enchilada, seam-side down, in the baking dish. Repeat for the remaining tortillas. Sprinkle Monterrey Jack cheese on top of the enchiladas. Combine whipping cream and chicken broth in a small bowl and pour the mixture over the enchiladas. Cover the dish with aluminum foil before baking.
  • Bake in a hot oven for 30 minutes. Uncover and bake for an additional 10 minutes until the cheese is fully melted.

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