Chicken Enchiladas Suizas

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Best enchiladas I've ever had. They were a lot of work but decided next time, I'd try cans of fire roasted tomatoes to save time on charring the plum tomatoes and cooking the chicken the day before. The only real problem I saw was dipping the tortillas in the hot oil and then working with them immediately. Although I put the tortillas on a paper towel, they were pretty oily and also hot to work with. But I'll make them again as my husband raved about them!!

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Very delicious, with just the right amount of spice (2 serranos. I had a lot of compliments on this dish. : If you haven't made them yet I recommend making the sauce a day before just so your not all tired out. Mmm... the queso fresco is a must! They always have it at Walmart and the mexican creme is right next to it. I can tell this is going to be on my families favorite list for awhile.

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Very tasty my family enjoyed this wonderfull recepie....Great directions :

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These are probably the best enchiladas I've ever tasted. This was an outstanding recipe! It is quite time consuming, but it made it much easier since I split my time into two days. I prepared the chicken and sauce the first night, and then assembled the enchiladas the next evening. The package of split chicken breasts I bought was almost 3 pounds, so I just went ahead and cooked all 3. I had quite a bit of chicken left over after preparing the enchiladas so I sprinkled it on top of the dish, and added the sauce over. Instead of using only 2 cups of stock I purchased a large can of chicken stock and boiled the chicken in that with only a couple cups of water which increased the flavor of the chicken. It took around 45 minutes to fully cook all 3 chicken breasts. In addition to the garlic cloves I quartered a white onion and added it to the stock. Also, as suggested by other reviewers I added an extra 5 or so cloves... I can't ever have too much garlic! I charred the two Serrano peppers under the boiler and also threw in a Poblano because I love the flavor. Instead of roasting the tomatoes I bought 3 cans of fire roasted tomatoes to make the process a bit less time consuming. I pureed the onion and garlic cloves from the stock with the canned tomatoes and peppers... the sauce turned out delicious! Although, since I used the juice from the canned tomatoes I had to be careful of adding too much salt. I couldn't find the Queso Fresco in my local grocery so I just went with a package of pre-shredded Mexican blend cheese... perfect! Also, when mixing the chicken with the sour cream, I chopped up some cilantro and added that to the mix. These were absolutely the best enchiladas I've ever eaten! Time consuming but very much worth it!

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I do like this recipe, but it did take a bit longer than stated as others have pointed out. I think it took 4 hours and nearly every pot/pan in the kitchen. That said, the enchiladas were REALLY good. I did use the sour cream rather than the crema, and also put a small scoop of sauce and in with the chicken mixture.

I did fry the corn tortillas, but the bottom was still a bit soggy. Any advice on how to avoid this? I put minimal sauce on the bottom , but still......

I will definitely do this again, but it's best for a rainy day activity when your Netflix hasn't arrived! :-

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After reading the reviews, I changed my mind and made this on a day that I had plenty of time! I cooked 3 boneless breats in the crockpot( 4 hours and glad I did because I barely got the 12 enchliadas.
I also used more garlic cloves (3 and more serranos' (3. I used light sour cream instead of creama.
My husband helped in the frying and we had a system that it went fast and smooth. I would have had trouble cooking the torts, filling and not burning the next one. We cooked them just till they puffed. And I filled them on paper towels to blot excess oil out.
Loved the outcome! I served w/ guac salad, refried beans and corn as sides.

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Overall this recipe was wonderful - I used tomatoes from the garden, so that may have impacted the incredible flavor the sauce provided to these tasty enchiladas. While it's rather time-consuming and an involved process, I enjoyed the end result so much I'd do it all over again (on a weekend, when there's time...or split the process: do the tomatoes one day, bake/assemble another. I was nervous about the sauce after adding the broth. It took a lot longer on the stove than the 20 minutes, unless I wanted a tomato broth vs. sauce. The chicken could use a little more flavor, which I'll play around with next time. But overall, a winner. Oddly, the simple addition of the soaked onion adds a lot of dimension to this recipe!

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I made this recipe tonight! My boyfriend doesn't like enchiladas but absolutely loved these!!! The sauce is amazing!!!! I slowed cooked the chicken all day in my crock pot and it was so tender and easy to shred. This is a MUST try recipe for sure!!!

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Great dish. Everyone loved it! Well worth the effort.

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I started cooking at noon and by the time dinner was ready it was almost 5pm!! Process was very time consuming but the taste is fabulous! I just don't understand why it is called Suizas because it has nothing Swiss in it. Other than that, this dish is superb!