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Chicken Enchiladas

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Does anyone have a recipe for Chicken Enchiladas that starts with a rotisserie chicken. The sauce is made in the blender and I think had green chilies and cilantro. The recipe may have included a bottle of green enchilada sauce and It used corn tortillas. The is the best enchiladas I have ever had and I lost the recipe.

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  1. Every recipe for Chicken Enchiladas starts with cooked chicken and corn tortillas and often green enchilada sauce. Are you thinking of the ones with cream called Suizas? If so there are lots of recipes online.

    1. Enchiladas Suizas

      • 2 cups chopped, cooked chicken
      • 1/2 (4 ounce) can chopped green chilies
      • 1 (7 ounce) can prepared green chile salsa
      • 1/2 teaspoon salt
      • 2 cups whipping cream
      • oil for frying
      • 12 corn tortillas
      • 1 1/2 cups shredded Monterey Jack cheese
      2. In a bowl, mix together chicken, chilies, and salsa.
      3. In a wide, shallow dish stir together salt and whipping cream.
      4. Heat oil in a large, heavy skillet over medium-high heat. Fry each tortilla for a few seconds, until it blisters, and immediately dip into cream and salt.
      5. Fill fried tortillas with chicken mixture. Roll and place flap side down in a baking dish. Pour remaining cream over tortillas, and sprinkle with cheese.
      6. Bake, uncovered, in a preheated oven until cheese has melted, about 15 to 20 minutes.

      1. This is my hardy perennial recipe for Enchiladas Suizas. I've often made it with a rotisserie bird, which works perfectly for this.

        3 cups shredded cooked chicken
        12 oz. chicken broth
        4 oz. can green chiles, chopped (observe: NOT 1 can chopped green chiles!)
        4-6 scallions, chopped fine (incl. green)
        1 Tbs butter
        1 Tbs flour
        8 oz. sour cream
        chopped fresh cilantro to taste
        1 1/2 cup grated sharp cheddar
        12 corn tortillas
        enchilada sauce (yours or someone else's), salt, pepper

        Melt butter in saucepan, stir in flour. Whisk in broth, continue stirring over med. heat until smooth and fairly thick. Still stirring, add chiles, chicken, scallions, cilantro and sour cream. When all ingredients are heated through, stir in 1/2 cup of the grated cheese until it's melted and blended in. Salt and pepper to taste; set aside on warming tray.
        Heat tortillas one by one on a dry griddle over high flame, about ten seconds per side. Stack between sheets of waxed paper; keep warm.
        Preheat oven to 350º, and heat enchilada sauce to just short of boiling. Brush a tortilla on both sides with sauce, then scoop up about 2 Tbs of the filling mixture with a slotted spoon and place in center of tortilla. Roll up and put into 9x12" baking pan. Repeat with the other tortillas. When they're all assembled, pour over remaining cream sauce etc. and top with the rest of the cheese. Bake for 30 minutes. Let sit for ten minutes before serving.