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.
If you are on Pinterest, check our boards with hundreds of delicious ideas I'm pinning for you! Or if you are on Instagram, check out the meals pictures or stories ideas.
More recipes:
Pork Spare Ribs in Salsa Verde
Tabasco Style Enchiladas with a Picadillo filling.
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.
Debra Wood
Are tia rosa tortillas ok for this or will they be too soggy?
Mely Martínez
Hello Debra,
I'm not familiar with that brand of corn tortillas. Try them and let us know if it worked for you.
Debra Wood
I kid you not, I come to your website at least once a week & drool on my phone looking at this recipe. I have a friend who makes the tortillas, Iean from buying the kernals of corn, processing them, cooking, grinding, mixing with maiz flour, then running through the tortilla machine. She calls them "flying plates.😁 They are the size of small dinner plates & so delicious (they add a secret ingredient to keep them soft for more days). I can't wait to get the other ingredients to make these. So glad to leave live in Mexico!!! ❤️❤️. Love all your posts & you're always so helpful to me when I have questions with preparing Mexican food. God bless you all.
Debra Wood
I meant "clear" through the process of making the tortillas, not the word "lean".
Eleanor Egan
It was delicious! I used sour cream with the salsa verde, garlic and cilantro. For the filling I used leftover roast chicken from Sunday's dinner. The only cheese I had available was Swiss, and it worked out great.
Laurie Rasor
Have A Good Day
Brenda
We have a very high end Mexican restaurant in town that serves these. I did some research and came upon your recipe. I made them last night and my husband told me there were better than hers which is a huge compliment.
Mely Martínez
Hello Brenda,
That is so nice to know, that your husband liked your Enchiladas Suizas.
Nicolee
I made year today and they were excellent!!! I used Monterey Jack cheese and they really did turn out yummy!! Thank you for a great recipe!!
Mely Martínez
Hello Nicolee,
Thank you for coming back and leaving a comment about the Ebxhilas recipe. It's nice to know you like them.
Lilian
My mom taught me as a hot tip that since the tortillas that I buy here are thinner, you have to fry them until golden brown so that they are structurally sound to be rolled, covered in sauce and baked. Otherwise, serving them is a nightmare (they collapse, fall apart, and there is no way to serve these delicious enchiladas in once piece for your instagram pic. Let the fried tortillas cool, fill them with chicken, and if they crunch when you are rolling them, they will be fine after baking. I also baked them for just 20 minutes today, and combined with these frying tips, made for very easy to plate and delicious enchiladas. You and your moms and husbands will be VERY pleased.
Linda Vensel
Thank you so much for a fantastic recipe. My husband said, "These are make for guests!" And that is his highest praise ever.
Mely Martínez
Hello Linda,
That is a nice compliment! Thanks for coming back to share it! 🙂
C
Help couldn’t find cooking sauce so I used tomatillo sauce good it so spicy couldn’t eat much any way to cool them down
Mely Martínez
Hello, You can use the tomatillo sauce here in the blog. To cool it down add more cream.
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!
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.
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.
Reyna Ayala
Can these be made red by using the red sauce from the red enchiladas ? And just cheese inside. Or is that a separate recipe for red suizas
Mely Martínez
Hello Rayna,
You can make them, without using the cream in the sauce.
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.
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.
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!