Chicken Enchiladas Suizas
Description
Enchiladas suizas, stuffed with shredded chicken, chiles, and green salsa, are topped with a cheesy creamy white sauce and baked until bubbling and delicious.
Ingredients
•
6 skinless, boneless chicken breast halves
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1 tablespoon butter
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1 cup chopped onion
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1 green bell pepper, chopped
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1 red bell pepper, chopped
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2 cups shredded Cheddar cheese
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1 (4 ounce) can diced green chile peppers
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1 cup green salsa
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1 cup chopped fresh cilantro
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4 teaspoons ground cumin
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2 chipotle peppers in adobo sauce, chopped
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salt and ground black pepper to taste
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12 (7 inch) flour tortillas
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10 ounces shredded Monterey Jack cheese
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1 cup whipping cream
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1/2 cup chicken broth
Directions
1
Bring a large pot of lightly salted water to a rapid boil over medium-high heat; add chicken breasts, cover, and cook until tender, 15 to 20 minutes. Drain and transfer chicken to a cutting board; use two forks to shred chicken and set aside.
2
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10x15-inch baking dish.
3
Melt butter in a skillet over medium heat. Cook onion, green bell pepper, and red bell pepper in the melted butter until just soft, 5 to 8 minutes; transfer to a large bowl. Add shredded chicken, Cheddar cheese, green chile peppers, salsa, cilantro, cumin, and chipotle peppers to the bowl. Season with salt and pepper; mix.
4
Place about 1/3 cup of chicken mixture along the edge of a tortilla; roll tightly into a tube. Place enchilada, seam-side down, into the prepared baking dish. Repeat until all of the chicken mixture is used. Sprinkle Monterey Jack cheese over enchiladas. Whisk whipping cream and chicken broth together in a small bowl; pour over enchiladas. Cover the dish with aluminum foil.
5
Bake in preheated oven 30 minutes. Remove foil and continue baking until cheese is completely melted, about 10 minutes.