In Mexico, we have a popular saying: “these are not enchiladas”.
It is often used when you want to tell someone that something isn’t as easy as, say, making enchiladas. I guess it refers to the fact that corn tortillas, salsa, and cheese are common staples for the Mexican home cook, and that you can quickly prepare this meal by dipping the tortillas into the sauce and topping them with crumbled cheese.
Quick Enchiladas Suizas
However, for those who don’t always have a ready-made salsa at home, it might not be that easy. That’s why I’m making this recipe using some leftover rotisserie chicken and Herdez Tomatillo Verde Cooking Salsa. Having two of the main ingredients already prepared, this delicious meal will be easier to cook, and in less time. The best part is the end result; I promise that you will love them!
If you are a frequent reader of this blog, you are familiar with the fact that I like to use fresh ingredients in my cooking, yet I’ve decided to try the Herdez cooking salsas for three reasons: first, because my sisters and aunts back in México are all home cooks and speak highly of the quality, convenience, and versatility of Herdez’s salsas; second, because of the natural ingredients found in Herdez’s products, and third, because Herdez is a company that is dedicated to keeping the national culinary tradition of Mexican culture.
How to make Enchiladas Suizas
DIRECTIONS:
- Place 1 cup of de Herdez “Mexican Cooking Salsa Verde, Mexican Cream, cilantro and garlic clove in a blender, process until you have a smooth sauce. Mix with the rest of the Herdez salsa verde and set aside. (Please check the ingredients list below)
- Heat a skillet over medium heat; warm one tablespoon of oil and warm the tortillas one at a time to soften, giving it just a few seconds per side. Add the rest of the oil as needed. Besides softening them for easy rolling, another reason is that we do this is to keep the tortillas from breaking. Transfer onto a plate covered with paper towels to drain any excess oil. Preheat your oven to 350°F.
- Season the chicken with salt and pepper. You can also add garlic powder if you like.
- Spread ⅓ of the sauce in a greased 9" X 12” baking dish. Or individual oven-proof plates, if you prefer.
- Fill the center of each tortilla with the chicken and roll it up.
- Arrange the enchiladas in 1 layer, seam side down.
- Cover with the rest of sauce; sprinkle with cheese. Bake 25-30 minutes or until cheese starts to brown. Serve immediately and garnish with onion slices.
Quick Enchiladas Suizas
Ingredients
- 3 cups of HERDEZ Salsa Verde cooking sauces or your homemade salsa
- ¾ cup Mexican cream or sour cream
- ½ cup chopped cilantro
- 1 garlic clove chopped
- 2 cups shredded rotisserie chicken meat
- 1 ½ cup shredded Oaxaca or Fresh Mozzarella Cheese
- 12 corn tortillas
- ½ medium onion thinly sliced
- 2 tablespoons vegetable oil for frying
- Salt & Pepper to taste
Instructions
- Place 1 cup of de Herdez “Mexican Cooking Salsa Verde, Mexican Cream, cilantro and garlic clove in a blender, process until you have a smooth sauce. Mix with the rest of the Herdez salsa verde and set aside.
- Heat a skillet over medium heat; warm one tablespoon of oil and warm the tortillas one at a time to soften, giving it just a few seconds per side. Add the rest of the oil as needed. Besides softening them for easy rolling, another reason is that we do this is to keep the tortillas from breaking. Transfer onto a plate covered with paper towels to drain any excess oil. Preheat your oven to 350°F.
- Season the chicken with salt and pepper. You can also add garlic powder if you like.
- Spread ⅓ of the sauce in a greased 9″ X 12” baking dish. Or individual oven-proof plates, if you prefer.
- Fill the center of each tortilla with the chicken and roll it up.
- Arrange the enchiladas in 1 layer, seam side down.
- Cover with the rest of sauce; sprinkle with cheese. Bake 25-30 minutes or until cheese starts to brown. Serve immediately and garnish with onion slices.
Notes
- If you want to make this dish spicy, add 1 or 2 chopped jalapeño peppers to the blender in step 1.
- For those of you, that want to make your own Salsa Verde, follow the recipe HERE and double the amount, since you will need about 4 cups of salsa.
Nutrition
Leave a comment and share your experience with the recipe.
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More recipes:
Pork Spare Ribs in Salsa Verde
Tabasco Style Enchiladas with a Picadillo filling.
Wayne
Do you receive any benefits from Herdez products for using their name?
mmartinez
Hello Wayne, I am a partner with Herdez Traditions for the month of April. As I mention above, it is a company that truly looks to preserve the National Culinary Tradition with authentic Mexican products. I hope you try the recipe.
Saludos!
Claudia
Do you cover this with tinfoil when you make it
Mely Martínez
Yes, you cover them with foil at the beginning and remove it almost at the end of the cooking time.
Velva
Your enchiladas look really good! With the quick cooking sauces makes it even more easy to prare for a weeknight meal.
Thanks for sharing.
Velva
Tifferella
This looks so yummy! I think I will be making this for Sunday dinner. I made the chicken thigh recipe with the red Herdez sauce and it was so goooood!!
mmartinez
Hello Tifferella,
I am so glad you tried the recipe for the baked Chicken Thighs. The salsa verde is also great!
Saludos!
Anonymous
Made these last night. Big hit with family! Delicious and easy.
Anonymous
Just made this tonight. I added chicken broth and oil to the chicken to make sure it wouldn't dry out. I thought the sauce was too sour, not like the ones at the restaurant. . I like it more rich and less tangy. And it was medium spicy, not mild as the jar says.
Rebecca S Ontiveros
Hi Mely,
I am so glad I found Mexico in my Kitchen. I will make this delicious dish tonight.
Thank you,
Becky
mmartinez
Hi Rebecca,
I hope your family likes it! Happy cooking!
Irma estrada
Love all your recipes
Deann
firstly, I must say I am not a big fan of processed fooods. Since tomatillo not currently not in season. What the heck! It's not bad, but I did find this dish was rather sour. I will make the homemade sauce next time.
Ileana
Hello ..thank you for the recipe !! I will make them this Sunday ..
Muchas Gracias !
mmartinez
Have fun cooking!
Mari
I don't have sour cream on hand, can I use cream cheese instead? I know its a way different texture.
mmartinez
Hello Mari,
Yes, you can use the cream cheese as a substitute on the enchiladas suizas.
Allison D
My store only carries the red Herdez cooking sauce. 😒 I ended up buying the regular Herdez salsa verde. Will it work, with this recipe?
mmartinez
Hello Allison,
Yes, that will work, too. You can also make your own salsa, search for the recipe here in the blog.
janice sanz
Nowhere in the recipe does it say what to do with the crema or sour cream. Where does that come in?
mmartinez
Hello Janice,
Step number one, it says to add the cream. You mix everything in the blender. Enjoy your enchiladas!
Sometimeskate
What do we do with the half an onion?
mmartinez
Hello sometimeskate,
The onions are to garnish the enchiladas as it is indicated in Step 7.
Virginia M
Enchiladas Suizas is one of my favorite dishes to order at restaurants. I loved your comment at the beginning that these would be “easy.” So, I tried them. I used sour cream, Oaxacan cheese, and Herdez salsa verde. I must say, since I made this dish tonight...MY Enchiladas Suizas are the best in town! This definitely a keeper for me! Thanks for the great recipe.
tracie
Hi, your recipe looks fantastic! Can I substitute the Herdez Enchilada Sauce Green Chili for the Mexican Cooking Salsa Verde?
Mely Martínez
Hello Tracie,
Yes, you can also make your own salsa verde. You can find the recipe here in the blog. Happy cooking!
Davina
Your website Is my go to for Mexican food. I have made these Suizas and they were a big hit. I am making the pork verde, calabacitas and salsa for tomorrow. I always tell everyone about your website
Mely Martínez
Hello Davina,
Thank you for visiting, trying the recipes, and recommending the website. I'm sure you are an amazing cook!
Sandra Furnari
Can I make a big batch and freeze a portion? Or will the tortillas get soggy?
Mely Martínez
Hello Sandra,
That will depend on the tortillas, so many store-bought tortillas crumble really easy.
Sue
Hi, making today but want to assemble early. Will it get too soggy?
Mely Martínez
Hello Sue,
That will depend of the quality of the corn tortillas. You need a sturdy tortilla. when you buy tortillas, if they are store-bought, choose the ones that don't have crumbled pieces around the edges.
Tina Billingsley
I made this dish last night, and it was delicious! I used Pepper Jack cheese because that is what I had on hand and we love the extra flavor it gives dishes. My granddaughter was here, so I left out the jalapeño, but I’m anxious to try it again with that addition. I’m glad I found your page. We’re always looking for more Mexican dishes to try!
Mely Martínez
Hello Tina Billingsley,
I bet those enchiladas tasted great wit the Pepper Jack Cheese. Thank you for your kind comment.
Steve Schaffer
We made this dish months ago for a casual family gathering and everyone loved it. We want to make it again but Herdez seems to have discontinued its Tomatillo Verde Cooking Salsa. I cannot find it locally and it is not listed on their website. Any other recommendations for a substitute? While we do a lot of cooking, we have very little experience with Mexican recipes and are afraid to substitute without some guidance.
Mely Martínez
Hello Steve,
Here is the link to our homemade Salsa Verde. This recipe renders about 2 cups.
Dixie Bryant
So easy and delicious! I had made crockpot chili verde with pork loin and Herdez Chili Verde Salsa. This was the perfect second dish with the leftovers. I used plain Greek yogurt instead of the cream and it turned out fine, which I had on hand and it turned out fine. Thank you for this delicious dish I will definitely recommend and try again with the original recipe ingredients.
Mely Martínez
Hello Dixie,
I,m so glad to know you like it and that you were able to adjust to your liking. Enjoy your Enchiladas!