Cheesy Chicken Enchiladas Suizas
Enchiladas are among the most well-known and beloved dishes from Mexico, and although there are different ways to make them, this is one of Chefs Santiago & Ruben's favorites. Soft corn tortillas are stuffed with with mole tender chicken and gooey mozzarella cheese, and topped with a beautifully rich creamy salsa, made tomatillos and a hint of cream cheese. The enchiladas are baked until perfectly melty and delicious, then served alongside a side of rice and refried white beans, plus some pickled red onions to cut through all the richness.
Nutritional facts
Protein
45g
Carbs
69g
Calories
840kcal
Fat
41g
Ingredients
Canned Pinto Beans, Chicken Thigh, Canola and Olive Oil Blend, Bay Leaf, Corn Tortilla, Oregano, Red Onion, Beetroot, Cumin, Cilantro, Garlic, Achiote Paste, Mozzarella Cheese, Sour Cream, Whole Canned Tomatoes, Sugar, Heavy Cream, Onion, Jasmine Rice, Kosher Salt, Jalapeno Peppers, White Vinegar, Chicken Base, Lime Juice, Tomatillo, Canola Oil, Whole Milk
Contains milk, wheat, soybeans.
Reviews
4.5
Based on 1075 reviews
Wow! Mind blowing! Why? Finely shredded chicken breast meat. Generously filled tortillas. Rice and beans were well seasoned, but a tad salty. Cherry on the top? Attractive and beautiful red pepper strips.
Celeste · 03/12/26
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About Santiago Lopez
Chef Santiago Lopez is a native of Mexico. He's extremely passionate about his roots, especially the diversity found in Mexican gastronomy. To Lopez, cooking is not just about putting a dish on the table. It's about passion, love, and subtlety in the preparation. It's finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony. His love of cooking began 25 years ago at the age of 12 when he started working in restaurants in Mexico. Lopez found his true passion there and decided to dedicate himself to discovering great contrasts and diversity in gastronomy. He arrived in New York at the age of 20. Since then he has focused on developing his passion. His first experience was at a Mexican restaurant, La Hacienda. Lopez then assisted with the opening of the Dos Caminos Restaurant in New York. He went on to work at the Rosa Mexican Restaurant, where he trained the staff at the Atlanta opening, and ended his stay there as a pastry chef. Over the years he has worked in different restaurants as manager and has worked his way up to executive chef in restaurants such as Gardenia, La Casa Agave, Vida Verde, and more. After 25 years in this beautiful profession, he has realized only one thing: He doesn't cook to live, he lives to cook
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