Enchiladas Rojas Suizas is a quick and mouthwatering recipe made using shredded rotisserie chicken, cream cheese, Cojita cheese, chili powder, fresh cilantro, and baby spinach wrapped in corn tortillas baked in a homemade chipotle Rojas sauce and topped with more cheese, diced tomatoes, red onions, sliced jalapeños, and chopped cilantro leaves, served with juicy lime wedges. It's perfect for a weekday family dinner or a snack during game day.
If you love enchiladas but looking for a low-carb version, try out Classic Bakes' recipe for Low Carb Enchiladas or make them both and have a taste test.
What does enchilada Suiza mean?
The Spanish word "Suiza" translates to Swiss in the English language. It was said that Enchilada Suiza was first developed in Mexico City when they saw an increase in Swiss tourists and immigrants entering the city.
How many calories are in chicken enchiladas Suizas?
There are 410 calories in 1 serving of chicken Enchiladas Suizas.
what is the difference between enchiladas verdes and suizas?
Both dishes are very similar, the main difference is that enchiladas Suizas will be creamier than enchiladas Verde. Suizas can also be made using red or "Rojas" sauce such as in this version.
How many carbs are in chicken enchiladas with green sauce?
There are 31 grams of net carbs for this recipe.
Ingredients
4 Roma Tomatoes, core removed, cut in half
1 small Yellow Onion, diced medium
4 cloves Garlic, whole
2 Chipotle Chilies, dried, soaked
1/2 cup Chicken Stock, low sodium
1/4 bunch Fresh Cilantro, stems and leaves chopped
Salt and Pepper to taste
1 Lime, juiced
1/2 cup Heavy Cream
Non-Stick Cooking Spray
8 Corn Tortillas, 6 inches
1 cup Shredded Rotisserie Chicken
3 tablespoons Cream Cheese
1 teaspoon Chili Powder
1 cup Cotija Cheese, shredded
2 cups Baby Spinach, chopped
1/4 cup Cilantro Leaves, chopped
1/4 Red Onion, thinly sliced
1 Lime, 1/2 cut into wedges, 1/2 juiced
1 small Roma Tomato, seeds removed, diced small
1 Jalapeño, thinly sliced
Instructions
Preheat the oven to 375 °F. Add the tomatoes, onions and garlic to a baking tray, roast in the oven for 20 minutes until charred, flipping the vegetables over halfway through cooking.
Let the vegetables cool slightly before adding them to a blender along with the chipotle chilies, chicken stock, cilantro, salt, pepper, lime juice and cream.
Blend until smooth, pouring the enchilada sauce into a pot, set onto low heat on the stovetop allowing the sauce to simmer and keep warm while the enchiladas are being made.
Lower the oven heat to 350 °F. Spray a baking dish or pan with non-stick cooking spray.
Arrange the tortillas onto a cutting board or clean kitchen surface.
Add the shredded chicken, cream cheese, chili powder, half of the shredded cheese, half the chopped cilantro and spinach to a mixing bowl, combining the ingredients together.
Divide the filling into the center of the tortilla shells, and roll up the tortillas placing them seam side down into the baking dish.
Pour the enchilada Rojas sauce overtop of the enchiladas, topping with the remainder of the shredded cheese. Bake in the oven for 15-20 minutes until the cheese is melted and golden brown.
Add the sliced red onions to a small bowl, mixing it with the juice of half the lime. Set aside until ready to garnish the enchiladas.
Allow the enchiladas to rest for a few minutes before garnishing with sliced red onions, diced tomatoes, sliced jalapeños, and chopped cilantro. Serve hot with lime wedges on the side.
Subscribe to our newsletter for the latest recipes, holiday specials, and mouthwatering secrets!
Subscribe
Add new comment