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.
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.
📖 Recipe
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.
John Lennertz
Easy, tasty and the family loves it.
Sam
Just wanted to say that I make this about once a month and my family absolutely loves it, so thank you!
Mely Martínez
Hello Sam,
Thank you for trying the Enchiladas recipe.
Ashley
Made this for dinner tonight, and it’s a hit! The only addition I made was throwing an avocado into the sauce to make it a bit creamier. We loved every bite. Thank you for a great weeknight recipe!
Vickie
Could you make this with shrimp?
Mely Martínez
Hello Vicky,
Absolutely! You can add shrimp instead of chicken as stuffing for the enchiladas.
Cody
Made this dish tonight. It's fantastic, thank you for sharing! I'll be back for your other recipes 😋
I substituted Honduran Cream/Crema for Mexican Cream, as the latter was unfortunately sold out at my grocery.
It's slightly thinner than the Mexican version, but can easily be thickened with a pinch of corn starch.
MaryAnn Little
I made this the other night and it was delicious! Definately will make again
Nicolee
We made this today but only half the recipe since there is just 2 of us and it was delicious!!! We used the regular Herdez mild salsa verde and mozzarella cheese since that is all we had. It was very good and we will make it again soon!
Randi
Where do I get the Herdez cooking sauces?? I searched all over the internet, all my grocery stores...only finding the usual salsas and other products but no actual COOKING sauce lol. I live in Arizona so not too far from Mexico 😉 Should be able to find it somewhere but not even Amazon has it. Not even the actual HERDEZ WEBSITE LOL.
Regardless can not wait to try this recipe and all your other wonderful ideas. I have a huge family of ALL men to feed so THANK YOU.
Mely Martínez
Hello Randi,
You can use the other salsas, even if they don't say cooking salsa, like the one on this recipe.
Jack
The sauce was awesome. I wonder if there is more to be done to spice up the chicken.
Mely Martínez
Hello Jack,
Usually, the checking is only seasoned with salt and pepper. However, you can mix some of the salsa with the shredded chicken if you want it with more flavor.