Chicken Enchiladas Suiza

Enchiladas Suizas with red sauce, rice and beans

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Prep: 30 mins
Cook: 15 mins
Total: 45 mins
Servings: 4 servings
Nutrition Facts (per serving)
748 Calories
46g Fat
56g Carbs
32g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 748
% Daily Value*
Total Fat 46g 59%
Saturated Fat 18g 89%
Cholesterol 129mg 43%
Sodium 1198mg 52%
Total Carbohydrate 56g 20%
Dietary Fiber 8g 30%
Total Sugars 16g
Protein 32g
Vitamin C 115mg 573%
Calcium 400mg 31%
Iron 4mg 22%
Potassium 1203mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Enjoy the flavors of green chiles and the texture of shredded chicken in these Enchiladas Suiza. Melted cheese and sauteed spinach and onion only add to the unique taste. And if that weren't enough, these enchiladas are a snap to make, but they taste like you've spent hours in the kitchen. "Suiza" is "Switzerland" in Spanish, named for the creamy white sauce that tops them.


  • 12 medium corn tortillas

  • 2 cups shredded chicken

  • 6 ounces roasted green chiles, peeled and coarsely chopped

  • 3 cups fresh spinach

  • 1/2 cup coarsely chopped onion

  • 1 cup crema, or sour cream

  • 6 ounces crumbled cotija cheese

  • 5 ounces evaporated milk

  • 15 ounces green or red chile sauce

  • Warm oil, for dipping

Steps to Make It

  1. Heat oven to 350 F.

  2. Heat 1 tablespoon oil in a pan over medium heat and cook the onions for about 1 minute.

  3. Add the spinach and cook it for about 5 minutes until leaves are wilted.

  4. Fold in the chicken and green chiles. Set aside.

  5. In a saucepan, heat crema, evaporated milk, 4 oz of cotija and half of the chile sauce over low heat until sauce is smooth.

  6. Prepare a 9x13 inch baking dish by coating the bottom with a thin layer of sauce.

  7. Dip a tortilla into the warm oil to soften it and place it into the pan.

  8. Place about 1/4 cup filling down the center of the tortilla and sprinkle with a tablespoon of Asadero or Queso Quesadilla cheese.

  9. Roll the tortilla up and place seam side down in dish. Repeat until all tortillas are used.

  10. Pour remaining cream sauce over the top, then top off by drizzling the remaining green chile sauce over the top and then sprinkle with the 2 oz of crumbled cotija.

  11. Bake dish for 15 minutes to melt the cheese.