Chicken Enchiladas Suiza
(Green Chili Cream Sauce)
This is honestly one of my top 5 favorite recipes. It is so easy, the crockpot does most of the work and has very few ingredients. The enchiladas are basically big burritos baked in a light creamy verde sauce. My family loves them because they are high in protein because they are packed with chicken.
Here's the Instagram video link followed by the full recipe below:
In crockpot on low for 4 to 6 hours
3 to 4 pounds of chicken breasts
3 tablespoons olive oil
¼ teaspoon kosher salt and black pepper
One small red onion, sliced
One 16oz jar of salsa verde
Assembling enchiladas:
Burrito sized flour torillas
3-4 cups shredded mozzarella
1/2 cup heavy cream (or half and half)
Makes 5 to 10 big enchiladas depending on how much chicken you use in each.
Fill a large burrito-sized flour tortilla with a layer of shredded mozzarella, and then a generous layer of the shredded chicken.
Roll these enchiladas like burritos, by folding the sides in and then folding the top over and around.
Place the "burritos", seam side down in the olive-oiled, baking dish.
Once you have assembled all of your enchiladas, mix the remaining liquid left in the crockpot with a half a cup of heavy cream.
Pour the liquid over the enchiladas.
Top the enchiladas with the remaining shredded mozzarella.
Cover and bake at 350° for 30 to 40 minutes
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