Enchiladas suizas

Total Time
1 hr 45 min
30 min
1 hr 10 min
Filled with chicken, creamy cheese, and sour cream and topped with a spicy tomatillo sauce, these enchiladas will reward your efforts with a homemade meal that’s easy and delicious.


Uncooked bone in skinless chicken thigh(s)

36 oz, (2 1/4 pounds, about 8 thighs)


2½ pound(s), husked, rinsed, and quartered

Jalapeño pepper(s)

1 medium, seeded and chopped


1 tsp

Table salt

½ tsp

Black pepper


Cooking spray

4 spray(s)

Canola oil

2 tsp

Uncooked onion(s)

1 medium, finely chopped


2 medium clove(s), minced

Corn tortilla(s)

8 medium

Reduced-fat shredded Monterey Jack cheese

1 cup(s), or shredded Oaxaca cheese

Light sour cream

½ cup(s)


cup(s), chopped


  1. Place chicken in Dutch oven and add just enough cold lightly salted water to cover; bring to boil over high heat. Reduce heat and simmer, partially covered, until cooked through, about 30 minutes. Transfer chicken to cutting board. Shred chicken into long, thin strips; discard bones.
  2. Meanwhile, pulse tomatillos, jalapeño, sugar, salt, and pepper in food processor until tomatillos are coarsely chopped.
  3. Preheat oven to 350°F. Spray 9 x 13-inch baking dish with nonstick spray.
  4. Heat oil in large skillet over medium-high heat. Add onion and cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add tomatillo mixture and bring to boil. Cook, stirring occasionally, until slightly thickened, about 5 minutes.
  5. Top each tortilla with about 1/4 cup shredded chicken, 1/2 tablespoon Monterey Jack, and 1 tablespoon sour cream and roll up jelly-roll style. Place enchiladas, seam side down, in prepared baking dish. Pour tomatillo mixture over enchiladas. Sprinkle with remaining cheese.
  6. Cover tightly with nonstick foil. Bake until bubbly and cheese melts, about 30 minutes. Let stand 5 minutes. Sprinkle with cilantro just before serving.
  7. Serving size: 1 enchilada