Servings: 4 enchiladas
Calories: 400kcal
Equipment
- baking dish
- skillet
- large bowl
Ingredients
For the Enchiladas
- 12 pieces corn tortillas ideal for holding all those delicious fillings without falling apart.
- 2 cups cooked shredded chicken use rotisserie chicken for a shortcut or your favorite recipe.
- 1/2 cup chopped onions adds a lovely crunch and sweetness to the filling.
- to taste N/A Salt enhances all the flavors in your enchiladas.
For the Sauce and Topping
- 1 cup green tomatillo sauce provides that tangy flavor profile.
- 1 cup sour cream adds a creamy texture and balances the heat.
- 1 cup shredded cheese choose your favorite for melty goodness.
- 1/4 cup chopped cilantro freshens up the dish and adds color.
Instructions
How to Make Enchiladas Suizas
- Preheat the oven to 375°F (190°C).
- Mix shredded chicken with half of the tomatillo sauce and chopped onions in a large bowl. Stir until well incorporated.
- Warm the tortillas in a skillet over medium heat until pliable, about 30 seconds on each side.
- Fill each tortilla with the chicken mixture. Roll them tightly and place seam-side down in a baking dish.
- Cover the rolled tortillas with the remaining tomatillo sauce.
- Spread sour cream over the enchiladas and sprinkle with shredded cheese.
- Bake in the preheated oven for 20 minutes, or until heated through and cheese is bubbling and golden.
- Garnish with chopped cilantro before serving.
Notes
Store leftover enchiladas in an airtight container for up to 3 days. Freeze for longer storage. Serve with lime wedges for extra flavor.
Nutrition
Serving: 1enchilada | Calories: 400kcal | Carbohydrates: 32g | Protein: 25g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 70mg | Sodium: 800mg | Potassium: 300mg | Fiber: 3g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 20mg | Calcium: 200mg | Iron: 2mg
Tried this recipe?Let us know how it was!