Go Back
–+ servings

Creamy Red Enchiladas Suizas

A rich and creamy take on classic enchiladas, featuring corn tortillas filled with a savory shredded chicken and sour cream mixture, smothered in red enchilada sauce, and baked with melted Monterey Jack cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings: 4
Ingredients Equipment Method Notes

Ingredients
  

  • Cooked shredded chicken: 2 cups
  • Sour cream: 1 cup
  • Shredded Monterey Jack cheese: 1 cup
  • Red enchilada sauce: 1 cup
  • Corn tortillas: 8
  • Vegetable oil: 1 tablespoon
  • Garlic powder: 1/2 teaspoon
  • Onion powder: 1/2 teaspoon
  • Salt: 1/4 teaspoon
  • Black pepper: 1/4 teaspoon
  • Fresh cilantro: For garnish optional
  • Sliced jalapeños: For garnish optional

Equipment

  • 9x13-inch Baking Dish
  • Skillet (for frying tortillas)
  • Mixing Bowl
  • Paper Towels
  • Measuring Cups and Spoons

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Prepare Filling: In a mixing bowl, combine the shredded chicken, sour cream, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
  3. Prepare Tortillas: Heat the vegetable oil in a skillet over medium heat. Lightly fry each corn tortilla for about 10-15 seconds per side until they are pliable (do not let them get crispy). Remove and drain on paper towels.
  4. Prep Dish: Spread a thin layer of red enchilada sauce on the bottom of a 9x13-inch baking dish.
  5. Assemble: Take one tortilla, fill it with about 1/4 cup of the chicken mixture, and roll it up. Place it seam-side down in the baking dish. Repeat with the remaining tortillas.
  6. Sauce and Cheese: Pour the remaining red enchilada sauce over the top, ensuring all the enchiladas are covered. Sprinkle the shredded Monterey Jack cheese evenly over the top.
  7. Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
  8. Serve: Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh cilantro and sliced jalapeños if desired.

Notes

Spicier Kick: For a spicier version, add diced green chilies to the chicken mixture.
Vegetarian Option: Substitute the chicken with black beans and sautéed bell peppers and onions for a vegetarian option.
Tortilla Tip: Frying the tortillas briefly makes them pliable and prevents them from tearing or becoming soggy during baking.
Cheese Substitute: Any good melting white cheese, like Pepper Jack or Oaxaca, can be substituted for Monterey Jack.

Tried this recipe?

Let us know how it was!