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Creamy Enchiladas Suizas

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Gwen Martin

Blog Name

San Diego Dining Dish

Creamy Enchiladas Suizas

Chicken Chile Verde

A mixture of cheese, cream, and green salsa make these enchiladas something special! Kid-friendly as well. There is no spiciness, just creamy goodness!

Serves 2

20 Minutes

25 Minutes

  • 6 (6-inch) flour tortillas, warmed
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup sour cream or Greek yogurt
  • 1 (4-ounce) can diced green chiles
  • 1 package Del Real Foods Chicken Chile Verde
  • 2 oz Neufchatel, or regular cream cheese
  • Chopped lettuce and tomatoes, as desired.

Preheat the oven to 425 degrees F. Lightly oil a 9×9 baking dish. Melt the butter in a large saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream and green chiles. In a medium saucepan, combine chicken and neufchatel. Heat and stir to combine, about 5 minutes. To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with sour cream sauce and remaining Monterey Jack cheese. Place into oven and bake until lightly golden and bubbly, about 20-25 minutes. While its baking, chop the tomato and lettuce, and prepare rice and beans for sides. Serve immediately, garnished with lettuce and tomatoes.