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Creamy Enchiladas Suizas Cremosas Recipe Easy Melted Cheese Dinner

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A quick and easy creamy enchiladas recipe featuring shredded chicken, a tangy sour cream and salsa verde sauce, and a melty Mexican cheese blend. Perfect for cozy dinners with a comforting, cheesy texture.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great for convenience)
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 cup canned corn kernels, drained
  • 1 cup black beans, rinsed and drained (optional)
  • 1 cup sour cream
  • 1 cup green salsa verde (mild or medium heat)
  • ½ cup chicken broth
  • 1 tablespoon lime juice, freshly squeezed
  • Salt and pepper, to taste
  • 12 small flour tortillas
  • 2 cups shredded Mexican cheese blend (cheddar, Monterey Jack, queso quesadilla)
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Prepare the filling: In a large bowl, combine the shredded chicken, chopped onion, garlic, corn, and black beans (if using). Mix gently to combine. This step should take about 5 minutes.
  2. Make the creamy sauce: In a medium saucepan over low heat, whisk together sour cream, salsa verde, chicken broth, and lime juice. Warm the sauce gently until heated through but not boiling—about 5 minutes. Season with salt and pepper to taste. The sauce should be smooth and slightly thickened.
  3. Warm the tortillas: Heat a skillet over medium heat and warm each tortilla for about 20 seconds per side until soft and pliable. Keep tortillas wrapped in a clean towel to stay warm and moist.
  4. Assemble the enchiladas: Preheat your oven to 375°F (190°C). Spread a thin layer of the creamy sauce at the bottom of your baking dish to prevent sticking. Spoon about ¼ cup of the filling onto each tortilla, sprinkle with a bit of cheese, then roll up tightly. Place seam-side down in the baking dish.
  5. Top and bake: Pour the remaining creamy sauce evenly over the rolled tortillas. Sprinkle the shredded cheese generously on top, covering all the enchiladas. Bake uncovered for 20-25 minutes or until the cheese is melted, bubbly, and lightly golden.
  6. Garnish and serve: Remove from oven and let rest for 5 minutes before serving. Sprinkle with chopped fresh cilantro.

Notes

Do not overfill the enchiladas to avoid rolling difficulties and sauce overflow. Warm tortillas before rolling to prevent cracking. Heat sour cream sauce gently to avoid curdling. Use freshly shredded cheese for best melt and texture. Let the dish rest before serving to set the sauce. If cheese browns too quickly, tent with foil. If sauce is too thick before baking, add a splash more chicken broth.

Nutrition

Keywords: enchiladas, creamy enchiladas, suizas, melted cheese, easy dinner, chicken enchiladas, salsa verde, Mexican cheese, comfort food

Find it online: https://juliamadeit.com/creamy-enchiladas-suizas-cremosas-recipe-easy-melted-cheese-dinner/