Enchiladas suizas, two ways

Slow Cooker Chicken Enchiladas Suizas with Pan-Fried Corn Tortillas

(Long Version with Homemade Slow-Cooked Chicken)

Ingredients:

For the Slow Cooker Chicken:

    •    2 large chicken breasts

    •    1 cup green salsa or enchilada sauce

    •    1/2 cup chicken broth

    •    1 teaspoon cumin

    •    1 teaspoon garlic powder

    •    1/2 teaspoon onion powder

    •    1/2 teaspoon chili powder

    •    Salt and pepper to taste

For the Enchiladas:

    •    8–10 small corn tortillas

    •    2 tablespoons neutral oil (e.g., vegetable or canola oil)

    •    1 1/2 cups green salsa or enchilada sauce (homemade or store-bought)

    •    1/2 cup cream cheese, softened

    •    1 1/2 cups Chihuahua cheese, shredded (plus extra for topping)

    •    Optional toppings:

    •    Sour cream

    •    Diced avocado

    •    Pickled jalapeños

    •    Sliced radishes

    •    Lime wedges

    •    Chopped cilantro

Instructions:

Step 1: Prepare the Chicken in the Slow Cooker

    1.    Add chicken breasts to the slow cooker and pour in 1 cup of green salsa and 1/2 cup chicken broth.

    2.    Sprinkle cumin, garlic powder, onion powder, chili powder, salt, and pepper over the chicken.

    3.    Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender and easily shreddable.

    4.    Shred the chicken with two forks, stir it back into the juices, and set aside.

Step 2: Pan-Fry the Tortillas

    1.    Heat oil in a large skillet over medium heat.

    2.    One at a time, lightly fry each tortilla in the hot oil for 10–15 seconds per side, until softened and slightly golden.

    3.    Remove tortillas from the skillet and place them on a paper towel to drain excess oil.

Step 3: Prepare the Sauce

    1.    In the same skillet (keeping the oil residue for extra flavor), add the green salsa or enchilada sauce.

    2.    Whisk in the cream cheese over medium heat until smooth and creamy.

    3.    Reserve about 1/2 cup of this sauce for topping the enchiladas later.

Step 4: Assemble the Enchiladas

    1.    Take each tortilla and fill it with a generous spoonful of the shredded chicken and a sprinkle of Chihuahua cheese.

    2.    Roll up each tortilla and place it seam-side down in the skillet with the sauce. Repeat until all the tortillas are filled and arranged in the skillet.

Step 5: Finish Cooking

    1.    Spoon the reserved sauce over the enchiladas and sprinkle with more Chihuahua cheese.

    2.    Cover the skillet with a lid and cook on low heat for 5–7 minutes, or until the cheese is melted and everything is heated through.

Step 6: Garnish and Serve

    1.    Garnish the enchiladas with your favorite toppings:

    •    A dollop of sour cream

    •    Diced avocado

    •    Pickled jalapeños

    •    Sliced radishes

    •    A squeeze of lime juice

    •    Freshly chopped cilantro

    2.    Serve immediately and enjoy this creamy, cheesy, and flavorful dish!

Quick Version: That adds such a great layer of flavor and texture! Here’s the updated version:

Stovetop Enchiladas Suizas with Pan-Fried Corn Tortillas

Ingredients:

    •    2 cups rotisserie chicken, shredded (or use the slow cooker method below)

    •    1 1/2 cups green salsa or enchilada sauce

    •    1/2 cup cream cheese, softened

    •    1 cup Chihuahua cheese, shredded (plus extra for topping)

    •    8 small corn tortillas

    •    2 tablespoons neutral cooking oil (e.g., vegetable or canola oil)

    •    Optional toppings:

    •    Sour cream

    •    Diced avocado

    •    Pickled jalapeños

    •    Sliced radishes

    •    Lime wedges

    •    Extra chopped cilantro

Instructions:

    1.    Pan-Fry the Tortillas:

    •    Heat oil in a large skillet over medium heat.

    •    One at a time, lightly fry each tortilla for 10–15 seconds per side until softened and slightly golden. Set the tortillas aside on a paper towel to drain excess oil.

    2.    Prepare the Sauce:

    •    In the same skillet (without cleaning it, to retain flavor), warm the green salsa or enchilada sauce over medium heat.

    •    Whisk in the cream cheese until smooth and creamy.

    3.    Assemble the Enchiladas:

    •    Fill each tortilla with a spoonful of shredded chicken and a sprinkle of Chihuahua cheese. Roll them up and place them seam-side down in the skillet with the sauce.

    4.    Heat and Melt:

    •    Spoon extra sauce over the rolled tortillas and sprinkle with more Chihuahua cheese.

    •    Cover the skillet with a lid and cook on low heat for 5–7 minutes until the cheese melts and everything is heated through.

    5.    Top and Serve:

    •    Garnish with sour cream, diced avocado, pickled jalapeños, sliced radishes, lime wedges, and chopped cilantro as desired. Serve warm.

Let me know if you’d like to add anything else!