Chicken Enchiladas Suizas
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Average Rating:
Total Reviews: 34
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By BobsManor
Los Altos, CA
on May 05, 2012
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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.
By janaila
on February 22, 2012
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hi im janaila this is very yummmmmmmmmmmmmmmy dish my husband love this dish
By ladymoon725
Chicago, IL
on December 17, 2011
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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 :
By cma21
on December 10, 2011
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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.
By bethk619
on October 31, 2011
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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.
By sweetrosemary20...
Salinas, CA
on May 23, 2011
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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.
By russ.gladden_71...
Tucson, AZ
on May 21, 2011
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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.
By llkvistad
on May 08, 2011
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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.
By mquinto_12910701
Juneau, 40
on May 04, 2011
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very tasty,
By airbornesurveyo...
Fort Polk, LA
on May 01, 2011
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I just removed another enchilada recipe from my Food Network recipe binder and deleted it from my Food Network online recipe book after making this.
This is good authentic Mexican restaurant quality enchiladas. A little bit of work, but worth the extra time and effort. Make this, you will not be disappointed.