Chicken Enchiladas Suizas

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Good basic enchilada recipe-- not enchilada suizas though without the tomatilla salsa verde-- but good.

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This is not the easiest recipe, but it is well worth it. I've made this about 10 times now and it is my and my husband's favorite (and we are from Texas so that's saying something!

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Love the recipe but can't call it enchiladas suizas. To look like the Swiss snow capped mountains you need a tomatillo sauce topped with avocado and crema.

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hi im janaila this is very yummmmmmmmmmmmmmmy dish my husband love this dish

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This is actually my first attempt at enchiladas of any kind and yes, this recipe is time consuming, but well worth it. As do others, I recommend you cook the chicken and make the sauce ahead of time if possible unless you're preparing this dish for a weekend supper. I used a 28 oz can of whole peeled tomatoes, and I roasted 1 serrano and 1 poblano pepper...also used chicken stock instead of chicken broth. Will definitely make these again :

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Delicious!!! I made these tonight for my husband and myself, as we were feeling like enchiladas. I found this recipe and followed it very closely (used sour cream and cotija cheese instead of mexican crema and queso fresco and they came out fantastic! The depth of flavor was incredible - from the chicken to the sauce. And the topping of cilantro and raw onion really topped it off. Definitely a keeper, I will be making this one a lot! Thanks.

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I made this for dinner, and I LOVED the sauce. I did think it needed a little more flavor, so I added in a little ground cumin and that was exactly what it needed. I skipped the frying tortillas step because I was attempting to be healthy. I'm not sure if this is where things went wrong, but my enchiladas were pretty mush after baking in the oven and somehow everything was bland. Before baking, the sauce was delicious, chicken was awesome, so....I have no idea how that happened. I would recommend this recipe and will make it again, though I may season the sauce a little more heavily.

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I have always made my own enchilada recipe that I learned from my mom, but this one is so yummy it was a hit tonight at my daughter-in-laws birthday party.I served it with spanish rice plated in scoops which was a twist to my usual plating of rice I tripled the recipe and used the larger white corn tortillas less work in rolling.. I can't wait to make this recipe again.

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I'm giving it only 3 stars, which might be unfair because I'm pretty sure why the sauce was so completely average: the tomatoes. I should have known better than to use fresh, but off-season, supermarket Roma tomatoes that have so little flavor to begin with. The enchiladas and filling were terrific, and the sauce had appropriately good heat, but no amount of salt or anything else could make it sing. I will make these again, and next time I'll use either in-season, bold flavored fresh tomatoes or canned fire roasted tomatoes. I bet it will be very, very good.

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I was very disappointed in the lack of flavor and the texture. My brother really liked it but he was the only one of the twelve.