You guys know how much I love me an enchilada stack. Love. Love. Love. Lately, I’ve been seeing a lot of recipes about Chicken Suiza Enchiladas…they’re chicken enchiladas with Swiss cheese (yum!) and a green chile sause instead of a red sauce. Oh my. So good!! These were super simple to make and very, very yummy. Enjoy!
1 pound cooked chicken breast, shredded (see below for more info)
8 green onions, chopped
3 cloves garlic, chopped
2 jalenpenos, chopped
2 cups either Green Chile Salsa or Tomatillo Salsa, divided
1 cup Monterey Jack cheese, shredded
1 cup Swiss cheese, shredded
6-8 tortillas (I used whole wheat but you could use flour instead)
sour cream to garnish
Preheat oven to 400 degrees.
In a medium sized bowl, combine chicken, onions, garlic and jalepenos with 1 1/2 cups salsa.
In an 8×8 inch casserole dish, spread 1/2 of your chicken mixture across the bottom. Top with 1/3 of your cheeses (use both kinds) and top with a layer of tortillas. Repeat. Finish off by pouring remaining 1/2 cup of salsa over the top and topping with the remainder of your cheeses. Bake about 30 minutes or until bubbly and brown around the edges. Garnish with sour cream.
That’s it! So simple, right? I cooked my chicken breasts in the slow cooker on high for 3 hours in 2 cups of water, then shredded it but your can totally get a rotisserie chicken from the grocery store, shred and use that. You can also bake off some chicken breasts beforehand, shred and use that as well. No matter how you do it, you’re going to love the final outcome.
That’s what’s for dinner tonight!