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Chicken Enchiladas Suizas

by Santiago Lopez

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Contains Soy

Tree Nut Free

Peanut Free

Contains Gluten

Contains Dairy

There are many ways to make chicken enchiladas with a red mole sauce, but this version from Chef Santiago is topped with a green mole made with tomatillo and cream cheese. The flavor-packed meal is completed with rice and pickled onions.

Nutritional facts

Protein

44g

Carbs

63g

Calories

800kcal

Fat

40g

Ingredients

Canned Pinto Beans, Chicken Thigh, Canola and Olive Oil Blend, Bay Leaf, Corn Tortilla, Oregano, Red Onion, Beet, All Purpose Seasoning, Cumin, Cilantro, Garlic, Achiote Paste, Mozzarella Cheese, Sour Cream, Sugar, Heavy Cream, Onion, Jasmine Rice, Kosher Salt, Jalapeno Peppers, White Vinegar, Guajillo Chile, Chicken Base, Chipotle in Adobo, Lime Juice, Tomatillo, Canola Oil, Canned Tomato, Whole Milk

Contains milk, wheat, soybeans.

Reviews

4.7

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 4554 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

DM · 08/29/25

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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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