Chicken Suiza Enchiladas

As a native Texan, basically all I want to eat every day is Mexican food.  Enchiladas, fajitas, tacos, you name it!  Mexican food is one of the easiest cuisines for me to cook because of how versatile the dishes can be, how creative I can be making the dishes, and it’s not too hard to make healthy versions of my favorite Mexican dishes.  Currently, my favorite enchilada recipe is my Chicken Suiza Enchiladas.  These enchiladas are cheesy and packed with flavor.  This is a Weight Watcher friendly recipe and  only 9 SmartPoints for TWO enchiladas!

The main ingredient in these enchiladas is shredded chicken.  For years, I only knew of one way to make shredded chicken, to poach the chicken.  While this is a quick and easy way to make shredded chicken, I’ve learned a better way to make shredded chicken… using a crock pot.  This method is easiest and ensures the chicken is full of flavor.  

All you do is put the chicken in the crock pot and let it cook!  After the chicken has been cooked, it is juicy, packed with flavor and is easy to shred.  If you aren’t able to make the shredded chicken in a crock pot, another great easy way is to flash cook the chicken breast in a skillet, or even buy a rotisserie chicken!

Here’s a great guide to flash cooking chicken if you’re strapped for time :

Heat a skillet over medium heat and add 1 tablespoon olive oil.  Pat the chicken breast dry and season with salt, pepper, and other seasonings (mentioned in the below recipe card).  Place chicken breast in skillet and cook on each side for 5 minutes until both sides are golden brown.  Add water in skillet to barely cover the chicken then cover with a lid and cook for 10 minutes.  After that, just shred the chicken and you are all set!

The other main ingredient in these enchiladas is the Roasted Tomatillo Salsa that is transformed into an amazing creamy sauce.  The salsa is easy, fresh, and addictive!  Ditch that canned enchilada sauce and make your own… Once you make this, you will never buy canned again!  BUT if you are strapped for time, I recommend getting Hatch Green Chili Enchilada Sauce.

These enchiladas might take just a little bit of time to make, but it’s worth it and great for a Sunday meal!  You could pop the chicken in the crock pot in the morning and make the sauce in a quick 20 minutes!  Chicken Suiza Enchiladas are packed with flavor, cheese, and just the right amount of spice.  I enjoy them even more by adding some fresh pico de gallo and a few slices of avocado!

I hope you enjoy these bites of flavor!!

For Chicken Suiza Enchiladas, here are my “go-to” kitchen essentials:

     

Serves 5, 2 Enchiladas Per Serving

Chicken Suiza Enchiladas

9 SmartPoints per serving

40 minPrep Time

7 hrCook Time

7 hr, 40 Total Time

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Ingredients

• 1 ½ Cups Low Fat Shredded Monterey Jack Cheese
• 10 White Corn Tortillas (I prefer Mission Ultra-Thin Corn Tortillas)
• Fresh Pico de Gallo, optional
• Diced Avocado, optional
Shredded Chicken Ingredients:
• 2 Chicken Breast
• 1 Onion, quartered
• 6 Cups Water
• 1 Tablespoon Cumin
• 1 Tablespoon Chili Powder
• 2 Cloves Garlic
• 2 Teaspoons Salt
• 2 Teaspoons Pepper
Suiza Sauce Ingredients:
• 2 Cups Roasted Tomatillo Salsa or Hatch Green Chili Enchilada Sauce
• ¼ Cup Low Fat Sour Cream

Instructions

Shredded Chicken Directions:
1. Put spices and water into crock pot, add chicken breast then cover and cook on high for 6 hours, or low for 8-10 hours.
2. Once chicken has cooked, pull chicken out of crock pot and shred chicken with two forks. Put chicken into a bowl and set aside.
3. Dice up a few pieces of onion and the garlic cloves from the crock pot and add to the chicken mixture to give it more flavor
4. Save 1 cup of the leftover liquid from the crock pot.
Suiza Sauce Directions:
5. Combine 2 cups of the roasted tomatillo salsa and ¼ cup low fat sour cream. Mix until well blended.
Enchilada Stuffing Directions:
6. Pre-heat oven to 400 degrees and spray 13x9 inch glass baking dish with cooking spray.
7. Heat a skillet over medium heat and spray with cooking spray.
8. Add chicken mixture to skillet. Season with a dash of chili powder and cumin. Add salt & pepper to taste.
9. Add ? cup Suiza sauce, 1 cup leftover liquid from crock pot, mix well, and reduce heat to simmer. Cover and cook for 20 minutes.
10. Spray both sides of tortillas with nonfat cooking spray and place in a zip-lock bag. Microwave 40 seconds. This will help the tortillas be flexible for stuffing.
To assemble the enchiladas:
11. Measure out ½ cup shredded cheese.
12. In one hand, hold a tortilla and with the other hand add in the chicken mixture, top with a sprinkle of cheese, roll up tight, then add to the pan. Continue until all enchiladas are rolled.
13. Top the enchiladas with the remaining Suiza sauce, sprinkle with the remaining 1 cup cheese and bake for 20 minutes.
14. Top with a few thin slices of avocado, a dash of salsa, fresh pico de gallo, and a tablespoon of queso fresco.

Notes

To speed up cooking time, make the shredded chicken ahead of time so you can have shredded chicken on hand to make this recipe during the week. Once chicken is cooked and shredded, it will only take 45 minutes to 1 hour to make enchiladas.

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