Chicken Enchiladas Suiza (Enchiladas with Creamy Cheese Sauce)
Chicken & cheese-Stuffed tortillas topped with a creamy sauce. What''s not to like?
"The.Best.Enchiladas.EVER. Good golly, these were fantastic!!!! So much healthier than the other recipes here since most of them require you fry the tortillas in LARD or worse. Simple to make and darn impossible to stop eating them! I served them with the rice cooker Mexican rice the poster has on file for a dinner full of WIN and only pan scrapings left over!"- JRowler
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|1 cuponions; chopped|
|1/2 cuplarge bell peppers; chopped|
|2 cupscooked chicken; chopped|
|4 ouncesgreen chili peppers; chopped|
|1/4 cupall-purpose flour|
|1 tablespoonchili powder|
|1/2 teaspooncoriander seed; ground|
|1/2 teaspooncumin seed; ground|
|2 1/2 cupschicken broth|
|1 cupsour cream|
|1 1/2 cupsmonterey jack cheese; shredded|
|10 ouncesred enchilada sauce; canned|
|5 ouncesevaporated milk|
Chicken Enchiladas Suiza (Enchiladas with Creamy Cheese Sauce) Preparation
Melt 2 tablespoons butter and cook onions and green pepper in it until softened. Remove to a bowl. Stir chopped chicken and green chilies into onion-pepper mixture. Melt remaining 3 tablespoons of butter. Blend in flour and seasonings. Whisk in chicken broth. Cook, stirring, until sauce boils. Remove from heat; stir in sour cream and 1/2 cup cheese. Stir 1/2 cup sauce into chicken mixture. Add enchilada sauce and evaporated milk to remaining sauce and bring to simmer.
Dip each tortilla in remaining hot sauce to soften (or simply warm them over stove) and spoon chicken mixture into center of each tortilla. Roll up and arrange on 13x9x2" pan; repeat with all tortillas. Pour remaining sauce over tortillas. Sprinkle with remaining cheese. Bake uncovered at 350 for about 25 minutes.
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