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Chicken Enchilada Suiza Green Sauce

This Chicken Enchilada Suiza Green Sauce is pure comfort in a baking dish with creamy, tangy flavors and a family-friendly taste.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked, shredded chicken breast Use rotisserie chicken for convenience.
  • 12 (6-inch) corn tortillas Warm in a damp paper towel to prevent cracking.
  • 2 cups salsa verde Alternatively, use green enchilada sauce.
  • 1 cup heavy cream Can substitute with half-and-half for a lighter sauce.
  • 2 cups shredded Monterey Jack cheese, divided Or substitute with Mexican blend cheese, cheddar, or pepper Jack.
  • 1 medium yellow onion, diced Can replace with white onion or scallions.
  • 1 tbsp neutral oil For sautéing the onion.
  • to taste fresh cilantro, chopped For garnish.

Method
 

Preparation
  1. Preheat your oven to 375°F and grease a 9x13-inch baking dish.
  2. Heat 1 tbsp neutral oil in a skillet over medium heat. Add the diced onion and sauté for about 4 minutes, until it looks soft and translucent.
  3. In a blender, add the salsa verde and heavy cream, then blend for 20 to 30 seconds until smooth and pale green.
  4. Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds to keep them soft.
  5. Lay each tortilla flat, add shredded chicken, a spoonful of onion, and a little cheese. Roll each tortilla tightly and place seam-side down in the baking dish.
Baking
  1. Pour the creamy salsa verde sauce evenly over the enchiladas and sprinkle with remaining cheese.
  2. Bake for 22 to 25 minutes, until the sauce is bubbly and cheese is melted with light golden spots.
Serving
  1. Remove from the oven and let it sit for a few minutes. Garnish with fresh chopped cilantro and serve warm.

Notes

For the best results, ensure the chicken is tender and moist. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.