“A flavor-packed enchilada in a creamy green sauce. These are a nice change from the more common tomato-based enchiladas.” – April Ferre
Enchiladas Suizas
Ingredients
For the Sauce:
- 4 7-Ounce Cans (3 Cups) Herdez Salsa Verde
- 1 Cup Sour Cream
- 1/2 Cup Cilantro Packed
- 1 Clove Garlic Chopped
For the Filling:
- 1 Tablespoon Olive Oil
- 1/4 Large Onion Chopped
- 1 Clove Garlic Minced
- 1/2 Cup Zucchini 1/4-Inch Diced
- 1/4 Cup Corn
- 1 Cup Rotisserie Chicken Shredded & Chopped
- Chili Powder To Taste
- Salt & Pepper To Taste
For the Enchiladas:
- Vegetable Oil for Frying
- 12 to 15 Corn Tortillas
- 8 Ounces Jack Cheese Shredded
For Garnish:
- Cilantro Chopped
- Red Onion Thinly Sliced
- Radishes Thinly Sliced
Instructions
Make the Sauce:
- In a blender, combine 1 cup salsa verde, sour cream, cilantro and garlic. Process until smooth.
- Stir in remaining salsa verde and set aside.
Make the Filling:
- Heat olive oil in a large Dutch oven over medium heat and sauté onion until soft. Add garlic and sauté 1 minute.
- Add zucchini and corn and cook until zucchini just starts to soften. Do not overcook.
- Add chicken and toss to combine. Season with chili powder, salt and pepper to taste. Don't go too heavy with the chili powder. Remove to a bowl and set aside.
Prepare the Enchiladas:
- Preheat the oven to 350 degrees and line a plate with a double layer of paper towels.
- In a small fry pan, heat a small amount of vegetable oil over medium heat. Fry each tortilla for a few seconds on each side to soften them. Remove to the plate to drain off any excess oil. This makes the tortillas easier to roll and prevents them from breaking. Add additional oil as needed to soften the remaining tortillas.
- Pour some of the sauce into the bottom of a 9×12-inch baking dish.
- In the center of each tortilla, add some filling and top with a little jack cheese. Tightly roll each enchilada and place in the baking dish seam side down.
- Cover the enchiladas with the remaining sauce and sprinkle with the remaining cheese.
- Bake for 20 to 25 minutes or until cheese just starts to brown. Don't bake too long, or your sauce will dry up.
- Serve enchiladas topped with cilantro, red onion and radish slices.
- Makes 12 to 15 enchiladas.
2025 Adapted Recipe – April Ferre – Adapted from Mexico in my Kitchen