THIS RECIPE WAS DEVELOPED FOR INSTAGRAM IN PARTNERSHIP WITH
HERDEZ®, my go-to for high-quality salsas! All thoughts and opinions are my own.
No-Roll Enchiladas Suizas
- Prep Time: 15 min
- Cook Time: 40 min
- Total Time: 55 minutes
- Yield: serves 6-8 1x
Description
These No-Roll Enchiladas Suizas are everything you love about classic enchiladas – creamy, cheesy, and packed with flavor – made way easier.
Instead of rolling individual tortillas, everything is layered into a sheet pan with a tangy, creamy salsa verde sauce, tender shredded chicken, and plenty of melty cheese. Baked until bubbly and golden, it’s a low-effort, high-reward dinner that comes together in about an hour.
Perfect for weeknights, feeding a crowd, or anytime you’re craving enchiladas without the extra work.
Ingredients
Scale
- 16 ounces HERDEZ® Salsa Verde
- ½ cup sour cream or Mexican crema
- 1 lime, juiced
- handful fresh cilantro (about 1 cup)
- 16 ounces shredded chicken (about 3 cups)
- 16 ounces shredded cheese (about 4 cups), divided
- 6 green onions (white and green parts), thinly sliced
- 4 ounces canned diced green chiles or jalapenos
- 2 teaspoons each: chili powder, ground cumin
- 1 teaspoon each: garlic powder, onion powder
- kosher salt and ground black pepper, to season
- 12 corn tortillas
- nonstick cooking spray
Instructions
- Preheat the oven to 375 degrees F, ensuring a rack is in the center position.
- Blend the suizas sauce: Add the salsa verde, sour cream, lime juice, and cilantro to a blender. Blend until smooth and creamy.
- Prep the chicken filling: In a large bowl, combine the chicken, half of the cheese (2 cups), and all of the green onions, diced chiles, and spices (chili powder – onion powder). Season with 1 teaspoon kosher salt and a few twists of ground black pepper. Toss to combine well.
- Warm the tortillas: Wrap the tortillas in a damp paper towel and microwave for 30 seconds – 1 minute, until warm and pliable.
- Assemble the enchiladas: Lightly coat a rimmed quarter sheet pan with nonstick spray, then layer the enchiladas as follows:
- Layer 1: Spread ⅓ of the suizas sauce over the bottom of the pan. Arrange half of the tortillas over top, flipping to coat both sides in the sauce. The tortillas should cover the bottom — it’s okay if they overlap or fold up along the edges.
- Layer 2: Spread the chicken mixture evenly over the tortillas, then spoon another ⅓ of the sauce over top.
- Layer 3: Top with the remaining tortillas, tucking in any edges as needed. Spread the remaining sauce over top, then sprinkle with the remaining cheese.
- Bake: Spritz a large piece of aluminum foil with nonstick spray and cover the pan loosely. Bake for 30 minutes, until heated through. Remove the foil and bake uncovered for 5-10 minutes longer, until the cheese is melty and golden.
- Slice and serve: Slice into 6–8 pieces and serve immediately with any toppings you love – I’m obsessed with fresh cilantro, diced onions, and a big drizzle of HERDEZ® Guacamole Salsa. Enjoy!
Notes
Storage and Freezing:
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave until warmed through.
- Freezing: Cool completely, then slice into individual portions. Wrap each piece tightly in foil or plastic wrap and transfer to a freezer-safe bag or container. Freeze for up to 2 months. Reheat from frozen in the microwave until hot, or thaw overnight in the refrigerator and warm in a 350 degree F oven for 15-20 minutes, until heated through.
