Chicken Enchilada Suizas

Bring bold, comforting flavors to your table with these Chicken Enchiladas Suizas! Loaded with tender shredded chicken, green chilis, and melted cheese, this recipe is topped with a creamy salsa verde sauce for a perfectly satisfying meal. Make it fresh for dinner or prep ahead with freezer-friendly instructions for a future feast.

With easy gluten- and dairy-free substitutions, these enchiladas are customizable to fit your dietary needs while still delivering on flavor. Perfect for weeknight dinners or gatherings, this recipe provides a delicious and hassle-free way to feed a crowd.

Serving Size

12

Macros

Enchiladas KCAL  390 – Protein 36g – Carbs 19g – Fat 17g

Ingredients

Chicken Enchiladas

• 24-30 flour or corn tortillas
• *filling
• *sauce
• 16oz shredded jack cheese 
• 1/2 cup diced cilantro
• 1 diced red onion

Enchilada Sauce

• (2)16oz salsa verde
• 16oz cottage cheese (or sour cream)
• 2 jalapeños, diced 

Filling

• 4-6 cups shredded chicken breast
• 7oz diced green chilis
• 2 cups Colby jack cheese shredded
• *1 cup sauce

Instructions

Enchilada Sauce Instructions (be sure to check freezer instructions before starting)

1. In a food processor or blender, combine cottage cheese, salsa verde, and jalapeño until they make a smooth sauce.
2. Set aside.

Filling Instructions (be sure to check freezer meal instructions before starting)

1. Combine the shredded chicken, diced green chilis, shredded cheese, and sauce in a large bowl. 
2. Set aside

Enchilada Assembly

1. Warm tortillas in the microwave to help them roll better
2. You will be preparing two 9×13 pans of pre-rolled enchiladas. One will be for tonight’s meal and the second will be for a meal in the future, either in the fridge or freezer. Please follow the instructions below if you are planning to do a freezer meal.
3. Roll the filling evenly into your warmed tortillas and place half into each pan
4. For the dish you are baking tonight, pour half of the prepared sauce over the enchiladas.
5. Cover the top with 8oz of shredded cheese
6. Bake at 400 degrees for 20-25 minutes or until the enchiladas become bubbly on the edges.
7. Top with diced cilantro and onion before serving.

Gluten/Dairy-Free Substitution

In order to make this recipe gluten-free, you will simply opt for corn tortillas. To make this recipe dairy free you will use a dairy-free cheese alternative, and you will replace the cottage cheese in the sauce with 1 cup of dairy-free half and half.