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Creamy Chicken Enchiladas

My sister made this dish for me and her when I was visiting in California and I wanted to try them out at home with a few modifications. It's a messy process with a tasty result.

  • 2 tablespoons vegetable oil
  • 1 onion, rough chopped
  • 1 pound tomatillos, husks removed, washed and rough chopped
  • 1 Poblano chile, seeded and rough chopped
  • 1 Anaheim or Jalapeno chile, seeded and rough chopped 
  • 4 cloves of garlic, smashed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups fresh cilantro
  • 1-1/2 cups Mexican Crema or sour cream
  • 3 cups shredded rotisserie chicken
  • 1 cup frozen corn
  • 1-1/2 cups or more grated Mexican cheese blend, or Monterey Jack.
  • 10-12 corn tortillas 
Tomatillos are also called “tomate verde” in Mexico (which means green tomato) and are considered a staple in Mexican cooking.  Tomatillo is a member of the nightshade family, related to tomatoes.They grow in a husk.

  1. Preheat oven to 425 degrees.
  2. Heat oil in large skillet over medium heat.
  3. Add the onion and cook for 4 minutes, stirring occasionaly.
  4. Add the chiles, tomatillos, garlic, and seasonings to the onions and cook for 8-10 minutes. 
  5. Transfer the vegetable mixture to a food processor, add the cilantro, and pulse to a rough chop.
  6. Add the crema and puree until smooth.
  7. Taste sauce and add more salt if needed.
  8. Spread 1-1/4 cups of this sauce in bottom of a greased 9x13 baking dish. 
  9. Transfer the remaining sauce to a medium sized bowl. 
  10. In a large bowl combine chicken and 3/4 cup of the sauce.
  11. Add the corn and 3/4 shredded cheese to the chicken mixture.
  12. Wrap the tortillas in double layer of damp paper towels; microwave on high until soft, about 1 minute.
  13. Working with one tortilla at a time, dip in the remaining sauce in medium bowl shaking off any excess.
  14. Place on a work surface like a large plate or cutting board (this is the messy part!).
  15. Add about 1/2 cup of the chicken filling, roll up and place in baking dish seam side down.
  16. Repeat the process with the remaining tortillas and filling, I had enough filling for 10 tortillas.
  17. Spoon any remaining sauce on top of the rolled tortillas.
  18. Sprinkle remaining grated cheese evenly on top, cheese lovers can add more cheese if desired.
  19. Bake until the cheese begins to brown, 12-15 minutes.
  20. Serves 4-6 people.

 Although there are many steps to making these creamy Suiza style enchiladas the effort is worth it. If you like heat add one or two jalapeno chiles instead of the Anaheim chile.
I found that with all the sauce and the melted cheese it was hard to distinguish each enchilada. Just split up the pan in even portions for your family or friends. 


  1. My mouth is watering just imagining all this deliciousness.

  2. Oh my that looks amazing Ellen! Yummy

  3. This recipe looks so good - I've bookmarked it to make at some point in the future. Also - the pan you've baked them in looks exactly like my mother's lasagne pan!

  4. Hi Ellen.... off topic I know but still important ;-) ;-)

    On behalf of the ABC-Wednesday family I congratulate you with your birthday and wish you a very happy wonderful blessed day and many more to come with all the luck, love and happiness!

    ♫ M e l ☺ d y ♫

  5. Hi Ellen, thank you for visiting me. It always reminds me to get on over here and see what delicious recipes I can read about. I have been wanting to make a chicken enchilada casserole for some time. Thank you for sharing it.


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