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Enchiladas Suizas:1 Ultra Easy Recipe


Chicken Enchiladas Suizas

You may enjoy your enchiladas Suizas better with a squeeze of lime. Or you’re into the minor galaxy of a hearty mole sauce across your tortillas.

If you are grateful for the alignment of the stars that offered such a holy offering, you may take your enchiladas anyway.

“‘Suizas’ means ‘Swiss’ and probably refers to a large amount of dairy in this dish. Legend has it that this meal was invented in Mexico City in the 1950s.

Due to its cheese content, it goes smooth and makes a great dish to take to a party.”

When pureeing the peppers with cream cheese and other ingredients, you can control the heat if you remove the seeds and membranes.

Quickly prepare the chicken filling a day ahead, then assemble and heat the enchiladas when ready to serve.

Chicken Enchiladas Suizas from Taquera Del Sol

  • Cream cheese, 12 ounces
  • 1 poblano pepper, stemmed 12 ounces sour cream. Remove seeds and ribs, then halve
  • 1 whole jalapeno, stemmed
  • 1/2 cup chopped fresh cilantro
  • 1/2 teaspoon salt, or more as desired. Vegetable oil to brush on
  • 12 (5 1/2-inch) corn tortillas filled with chicken (see recipe)
  • 4 to 6 ounces of quesadilla cheese, sliced
  • Garnish with 1 to 2 teaspoons sweet paprika and 1/4 cup pickled jalapeno slices.

To make the cream cheese sauce, follow these steps:

  • Place Puree cream cheese, sour cream, poblano, jalapeno, cilantro, and salt in a food processor.
  • Season to taste.
  • Place aside.

To assemble the enchiladas:

  • Heat the oven to 375 degrees.
  • Line a baking sheet with paper towels.
  • lightly grease a 9-by-13-inch baking dish.
  • Add enough vegetable oil to cover the bottom in a small skillet over medium-high heat.
  • After 30 seconds, place one tortilla in the oil and cook until bubbles appear.
  • Gently turn the tortilla with tongs.
  • Continue heating for another 30 seconds, then remove to a paper towel-lined baking sheet to dry.
  • The remaining tortillas can be layered on paper towels to drain, and vegetable oil can be added to the skillet as necessary.
  • Place about 1/2cup of tortilla filling in the center.
  • In the prepared baking dish, place it seam-side down.
  • Arrange the remaining tortillas and filling tightly in the dish, so they all fit.
  • Place quesadilla cheese on top and cover with cream cheese sauce.
  • It should take about 30 minutes for the mixture to bubble and brown.

Pickled jalapenos and paprika can be garnished.

  • Serve hot.
  • Serves 6.
  • Serving size:
  • 737 calories (percent of calories from fat, 58)
  • 45 grams protein
  • 33 grams carbohydrates
  • 5 grams fiber
  • 48 grams total fat (24 grams saturated)
  • 203 milligrams cholesterol
  • 1,936 milligrams sodium.


This recipe was tested with a chicken about 3 pounds in weight and yielded extra.

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