EASY ENCHILADAS SUIZAS

 

Ingredients

Enchiladas Suizas

• ▢2 (16 oz) jars salsa verde
• ▢1 (8 oz) container sour cream
• ▢4 cups cooked and cubed or shredded chicken I used 1 (1 pound) rotisserie chicken
• ▢1/2 teaspoon salt
• ▢1/2 teaspoon garlic powder
• ▢1/2 teaspoon onion powder
• ▢1/2 teaspoon cumin
• ▢1/2 teaspoon chili powder
• ▢1/4 teaspoon cayenne
• ▢1 (16 oz) block Monterey Jack cheese shredded and divided in half
• ▢15 corn tortillas

Topping Ideas

• ▢Pico de gallo
• ▢Guacamole
• ▢Queso
• ▢Pickled red onions
• ▢Sour cream
• ▢Diced onions
• ▢Diced cilantro

Instructions

• Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray. Set aside.
• Place salsa and sour cream into a blender and blend until smooth. This is our cream sauce. Set aside.
• Place chicken, salt, garlic powder, onion powder, cumin, chili powder, cayenne, 1 1/2 cups cream sauce, and 8 oz shredded cheese into a large bowl and stir until combined.
• Taste and re-season, if necessary, then set aside.
• Stack the corn tortillas, wrap them in dampened paper towels, then microwave for 30 seconds (this helps warm the tortillas so they won’t rip).
  
  
• Working with 1 tortilla at a time, fill each tortilla with 1/4 cup filling, roll, then place them seam side down in the prepared baking dish.
• Pour 2 1/2 cups cream sauce* on top of the enchiladas, sprinkle with the remaining cheese, and bake in the preheated oven for 20-30 minutes or until the cheese is melted and the filling is hot.
• Serve with toppings of choice and enjoy!