1 hr 15 mins
Not what I usually find for Spanish/Mexican food. These enchiladas have become a family treat. They're really rich, and taste even better as leftovers. The extra prep time is worth every second to get a dish this impressive that tastes so great. Because everything is pre-cooked, you can save prepared dish in fridge and oven it later. My sister was so proud to make them herself, she took them into her high school Spanish class! (needless to say they were a big hit, and she didn't save any for us... ) Super for a special dinner, or frozen for later lunches, even non-cooks can pull this one off!
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Units: US | Metric
- 1 (12 count) package corn tortillas
- 4 chicken breasts (or 1 regular size Styrofoam tray of chicken)
- 1 (16 ounce) bottle la victoria green chili salsa (or any green salsa you can find)
- 1 (4 ounce) can seeded chopped green chilies
- 2 cups light cream
- 2 teaspoons salt
- 2 cups shredded monterey jack cheese
- 2 tablespoons canola oil
- 1Cook and chop chicken into small pieces (I usually boil it to remove any fat, and then cube it) drain chilies and combine with cooked chicken with 3/4 bottle of salsa in a bowl.
- 2Set up your preparation area (this is how I do it).
- 3Pour 1 container of the light cream into a pie pan, and mix in some salt.
- 4Set cream pan next to bowl of chicken and a large plate near the stove.
- 5Spray a rectangular baking pan/dish with non-stick cooking spray, and preheat oven to 350°F; add oil to small frying pan and heat it while you set up a stack of paper towels next to the stove.
- 6Begin assembly of dish!
- 7Fry 1 tortilla in oil (turn it over -- ) until bubbly, but still limp, remove from oil and set on paper towels to remove excess grease.
- 8Dip fried tortilla in cream, then set on plate and fill with large spoonful of chicken mix.
- 9Roll up tortilla and place seam side down in baking pan.
- 10Repeat with remaining tortillas.
- 11(This will go MUCH FASTER if you have one person to fry the tortillas and another to fill them-we always made it a family thing).
- 12Pour remaining cream over the pan of enchiladas and top with remaining salsa and cheese.
- 13Bake in 350°F oven for 20 minutes, or until the cheese is melted and golden brown.
- 14Allow to cool for 10 minutes (cream will thicken).
- 15Serve with spatula and knife.
- 16Enjoy the Dee-licious reward for all your effort!
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Nutritional Facts for Enchiladas Suizas
Serving Size: 1 (2182 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 319.3
- Calories from Fat 189
- Total Fat 21.0 g
- Saturated Fat 9.9 g
- Cholesterol 74.1 mg
- Sodium 795.0 mg
- Total Carbohydrate 15.8 g
- Dietary Fiber 2.3 g
- Sugars 2.1 g
- Protein 17.9 g