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Heat a large searing pan over high heat. Add 1 teaspoon of olive oil.

Add the tomatillos, jalapeños, poblano pepper, garlic cloves, and yellow onion to the hot pan. Sear, turning occasionally, for 5 to 7 minutes, until the vegetables are charred.

Add 1 cup of water to the pan, cover, and simmer for 5 minutes.

Carefully transfer the seared vegetables and their liquid to a blender. Add the 2 ounces of cream cheese and the bunch of cilantro to the blender.

Blend until the sauce is smooth. Add 1 tablespoon of kosher salt to taste, blending briefly to combine.

Pour the blended sauce into a bowl. Add 1/2 cup of sour cream and whisk until fully incorporated. Set the suiza sauce aside.

In a large bowl, combine the shredded rotisserie chicken, 1/2 cup of the prepared suiza sauce, and 1/2 cup of shredded queso fresco. Mix well to combine.

Spread about 1/2 cup of the suiza sauce evenly on the bottom of a baking dish.

Place 2 to 3 tablespoons of the chicken filling in the center of each corn tortilla. Roll each tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process until all tortillas are filled and arranged in the dish (you should fit 12-16 enchiladas, depending on size).

Pour the remaining suiza sauce evenly over the rolled tortillas, ensuring they are fully coated. Sprinkle 1 1/2 cups of shredded mozzarella cheese evenly over the top.

Preheat your oven's broiler to high. If the enchiladas are not warmed through, you can bake them at 375°F (190°C) for 10-12 minutes before broiling to ensure the filling is hot.

Place the baking dish under the broiler (about 6 inches from the heat source). Broil for 3 to 5 minutes, or until the mozzarella cheese is melted, bubbly, and golden brown in spots. Watch closely to prevent burning.

Garnish the Creamy Cheesy Enchilada Suizas with pickled red onions before serving. Enjoy!


Heat a large searing pan over high heat. Add 1 teaspoon of olive oil.

Add the tomatillos, jalapeños, poblano pepper, garlic cloves, and yellow onion to the hot pan. Sear, turning occasionally, for 5 to 7 minutes, until the vegetables are charred.

Add 1 cup of water to the pan, cover, and simmer for 5 minutes.

Carefully transfer the seared vegetables and their liquid to a blender. Add the 2 ounces of cream cheese and the bunch of cilantro to the blender.

Blend until the sauce is smooth. Add 1 tablespoon of kosher salt to taste, blending briefly to combine.

Pour the blended sauce into a bowl. Add 1/2 cup of sour cream and whisk until fully incorporated. Set the suiza sauce aside.

In a large bowl, combine the shredded rotisserie chicken, 1/2 cup of the prepared suiza sauce, and 1/2 cup of shredded queso fresco. Mix well to combine.

Spread about 1/2 cup of the suiza sauce evenly on the bottom of a baking dish.

Place 2 to 3 tablespoons of the chicken filling in the center of each corn tortilla. Roll each tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process until all tortillas are filled and arranged in the dish (you should fit 12-16 enchiladas, depending on size).

Pour the remaining suiza sauce evenly over the rolled tortillas, ensuring they are fully coated. Sprinkle 1 1/2 cups of shredded mozzarella cheese evenly over the top.

Preheat your oven's broiler to high. If the enchiladas are not warmed through, you can bake them at 375°F (190°C) for 10-12 minutes before broiling to ensure the filling is hot.

Place the baking dish under the broiler (about 6 inches from the heat source). Broil for 3 to 5 minutes, or until the mozzarella cheese is melted, bubbly, and golden brown in spots. Watch closely to prevent burning.

Garnish the Creamy Cheesy Enchilada Suizas with pickled red onions before serving. Enjoy!
