Chicken Enchiladas Suizas

By Sally Cameron on August 23, 2010

chicken & turkey, sauces and condiments,

5 Comments

chicken enchiladas suizas|AFoodCentricLife.com

Homemade Chicken Enchiladas Suizas

When you live in the Southwest, it’s hard not to love Mexican food. Not the drive-through stuff. I’m talking about real homemade.

My favorite dish is chicken enchiladas with tomatillo sauce. It’s also called Chicken Enchiladas Suizas. It’s what I used to order at Mexican restaurants until I created my own healthy and tasty recipe. Now I make them at home, and you can too.

Use Leftover Roast Chicken

One nice thing about this recipe is that you can do it in steps. Roast the chicken and prepare the sauce a few days ahead, then assemble your enchiladas and bake when you are ready for dinner.

For the chicken, roast, cool then shred the meat. Using leftover chicken from either a whole roast chicken or roast chicken breasts works great and is usually what I do. Check the links for how to roast your own chicken.

You can also buy a store rotisserie chicken, remove the skin and shred the meat.

Quick Tomatillo Sauce for the “Suizas”

For the sauce I use fresh diced tomatillos, diced onions, garlic and spices simmered for about 20 minutes, then pureed in a blender. Never used tomatillos?

A staple in Mexican cuisine, fresh tomatillos look like green tomatoes covered with a papery husk and have a tart flavor. Buy bright green firm fruit. Remove the husks and rinse off the light sticky film.

You can make the sauce 3-4 days ahead, then use it to assemble and bake your enchiladas. It freezes well too. 

Enchilada Assembly

When ready to eat, place a corn tortilla flat, add a little sauce, then shredded chicken, cheese, chopped cilantro and roll snugly. Place seam side down a baking dish, top with tomatillos sauce and a little more cheese. Complete this process with all of your tortillas and arrange enchiladas side by side in a single layer.

When assembling my enchiladas I add sweet corn kernels for more texture and flavor. Frozen corn works just fine, and I use roasted corn when I can find it..

Tortilla Options

While corn tortillas are traditional for enchiladas (and good if you eat gluten-free), I’ve experimented with different types. Most recently I discovered a fantastic uncooked corn tortilla that you cook for just 60 seconds in a hot pan. They are fresh tasting with wonderful flavor and a light, handmade texture.

Made by Tortilla Land, these corn tortillas are a new product being sold in select Costco stores. I hope they will be expanding distribution soon because it’s a terrific product everyone would love (and they have). I was fortunate to get my hands on a bag for a cooking segment I did for the TV show San Diego Living. I still have one precious package in my refrigerator.

If you’d like to see the TV cooking segment, click here.

If you can’t get Tortilla Land uncooked corn tortillas, use regular corn tortillas. I’ve used some that are a blend of corn and wheat.  I’ve even used whole wheat, low carb, high fiber tortillas for my carb-conscious clients with great success.

Next time you feel like good Mexican food, look no further than your own kitchen.

Update – The Tortilla Land fresh tortillas are now more widely available. Unfortunately they are not organic, which means they could be using GMO corn. I’ve called the company about organic tortillas but they won’t say if any are planned. I wait and hope for a future organic version or one that is non-GMO.

5 Comments

Leave a Comment
Lynne | September 12, 2010 at 11:54 am

Your sauce looks great! I have made chicken enchiladas for years with a chicken broth, butter and flour based sauce with green chiles and sometimes, tomatillos. My family loves it and it is very tasty, but the sauce is gotta be loaded with fat. I’ll try your lightened up version next time I make the enchilada dish.

Jane Docherty | November 4, 2010 at 8:38 am

Thought provoking and interesting, thank you. I was brought up in mexico but moved to england at such a young age I barely remember anything apart from the tasty food and kind people. I finally found some authentic mexican recipes if you want to have a look, I thought I’d share it with you!

jo | February 5, 2012 at 11:56 am

Looks/sounds good! Quick question….about how many cups of shredded chicken does this yield?

    Sally | February 5, 2012 at 3:14 pm

    Hi Jo. I’m not sure. Will have to measure next time I make the recipe and provide an update. If I have extra I use it for lunch chicken salad.

    UPDATE NOTE: Jo, I made the enchiladas this morning and have updated the recipe with a note on the yield of shredded chicken breast. Hope that helps you!

Linda | February 15, 2015 at 7:26 pm

I made these last night for our Valentines dinner since my hubby and daughter love Mexican. It was a big hit! Our Costco started selling the Organic Tortilla Land Tortillas too, and although I try not to eat too many of them my daughter loves them for quick breakfasts and lunch. Thank you, the new website is helping me discover some of your older recipes.

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