Enchiladas Suizas from Tex-Mex - Traditions, Innovations, and Comfort Foods from Both Sides of the Border (page 130) by Ford Fry and Jessica Dupuy

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Notes about this recipe

  • averythingcooks on January 29, 2026

    I riffed a bit as I have 1/2 pint jars of a home canned tomatillo salsa verde (made with garden tomatillos, jalapenos, onions & garlic). I used leftover rst'd chicken & tossed it with a mix of rst'd poblanos & anaheims + some other diced hot peppers (all from the freezer). We like corn in our filling so in went a big spoonful of a spicy corn relish. I also opted to bake mine 1st until bubbly hot & then added the cheese before a quick run under the broiler. Delicious.

  • hbakke on February 04, 2023

    Delicious! We loved these with the chimichurri accompaniment. I couldnt find Chihuahua cheese so subbed Oaxaca cheese which I think turned out well. I would make this easy recipe again.

  • jimandtammyfaye on January 14, 2023

    Phenomenal. Sauce easily covers 10 tortillas in a 13x9" dish, but increase chicken to 2 cups.

  • Lsblackburn1 on May 21, 2020

    Delicious! I poached 2 chicken breasts and made 12 enchiladas (the recipe said 8). Also, the recipe just has you broil this, but I made them ahead and then baked for 20, finishing under the broiler.

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