Creamy Chicken Verde Enchiladas (enchiladas Suizas)

It’s back to school time, and no one feels the crunch more than busy parents. Put down the phone — no need to call in a pizza! These incredibly creamy, cheesy chicken verde enchiladas (aka enchiladas suizas) come together quickly with a few shortcut ingredients, like rotisserie chicken and jarred green chile-tomatillo salsa- the gooey, creamy green chile sauce thickens as it bakes. A half hour before dinnertime, just slide the pan into the oven and you’re good to go. You can easily make this a vegetarian dinner by using diced, extra firm tofu or chopped, blanched spinach and zucchini instead of chicken. Serves 4. Notes: If you want to cook the chicken yourself, use one pound of skinless/boneless chicken thighs or breasts and poach them in the chicken broth; allow the meat to cool slightly before shredding. We prefer to use corn-wheat blend tortillas for enchiladas because they’re tender enough to not need pre-cooking to roll without cracking. (Flour tortillas are not the right choice here, as they can turn gummy under all that creamy sauce.) If you want to make this gluten-free, feel free to use corn tortillas and sub the flour for 1 tablespoon of cornstarch to help thicken the sauce. If you want to make this a day ahead, stash it in the fridge until an hour before you want to eat, so it can come to room temperature before you bake it.
25 min
4 Servings


  • 1 cup sour cream
  • 2 tbsp all-purpose flour
  • 1 cup low-sodium chicken broth or homemade chicken stock
  • 1 4-oz can diced green chiles (mild or hot, depending on your preference)
  • ½ cup tomatillo salsa/salsa verde
  • 1 tsp cumin
  • 1 tsp Mexican oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp fine sea salt (to taste)
  • ½ tsp ground black pepper
  • 2 cups shredded rotisserie chicken (or poached skinless/boneless chicken breast or thighs)
  • 8 corn-flour blend tortillas
  • 2 cups (8 oz) shredded Monterey jack or pepper jack
  • 1 scallion, finely sliced
  • ¼ cup chopped cilantro
  • Instructions

    1. Preheat the oven to 375o.
    2. In a large bowl, whisk together the sour cream, flour, chicken broth, green chiles, tomatillo salsa, and seasonings until fully combined.
    3. In another bowl, mix 1 cup of the sour cream/broth mixture with the shredded chicken.
    4. Warm the tortillas slightly by wrapping them in a damp paper towel, placing them in a ziploc bag, and microwaving for 30 seconds.
    5. Spoon about ½ cup of the sour cream sauce into the bottom of an 8” x 10” baking dish and spread it evenly.
    6. Divide the chicken mixture and 1 cup of the shredded cheese evenly between the 8 tortillas, then roll each enchilada and nestle it into the baking dish. Spoon the remaining sauce over the enchiladas and then top with the remaining cup of shredded cheese. Sprinkle on the sliced scallions and bake until the enchiladas are bubbly and beginning to turn golden on top, about 30 minutes.
    7. Allow to cool for 5 minutes before topping with the chopped cilantro, then serve.