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Chicken Suiza Enchiladas

Delicious and the perfect family dinner!  Shredded chicken wrapped in a tortilla and topped with homemade suiza sauce and cheese.  Guaranteed to be a favorite meal.
Prep Time 40 mins
Cook Time 7 hrs
Total Time 7 hrs 40 mins
Course Main Course
Cuisine Mexican
Servings 5


  • 2 Cups Slow Cooker Shredded Chicken, (Recipe link in notes section)
  • 1 ½ Cups Low Fat Shredded Monterey Jack Cheese
  • 10 White Corn Tortillas, (I prefer Mission Ultra-Thin Corn Tortillas)
  • Fresh Pico de Gallo, for Garnish
  • Diced Avocado, for Garnish
  • Suiza Sauce Ingredients:
  • 2 Cups Roasted Tomatillo Salsa, (Recipe link in notes section) or Hatch Green Chili Enchilada Sauce
  • ¼ Cup Low Fat Sour Cream


  • Make Slow Cooker Shredded Chicken. (Recipe link in notes section)

Suiza Sauce Directions:

  • Combine 2 cups of the Roasted Tomatillo Salsa and ¼ cup low fat sour cream. Mix until well blended.

Enchilada Stuffing Directions:

  • Preheat oven to 375° and spray 9x13 inch casserole dish with cooking spray.
  • Heat a skillet over medium heat and spray with cooking spray.
  • Add chicken mixture to skillet. Season with a dash of chili powder and cumin. Add salt & pepper to taste.
  • Add 1 cup Suiza sauce, 1 cup leftover liquid from crock pot, mix well, and reduce heat to simmer. Cover and cook for 20 minutes.
  • 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:

  • Measure out ½ cup shredded cheese.
  • 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 casserole dish. Continue until all enchiladas are rolled.
  • Top the enchiladas with the remaining Suiza sauce, sprinkle with the remaining 1 cup cheese and bake for 10 minutes.


**Click here to follow recipe directions for Slow Cooker Shredded Chicken.  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.**
**Click here to follow recipe directions for Roasted Tomatillo Salsa.**

Nutrition is based on the Weight Watchers Freestyle Program guidelines. Nutrition calculated using Weight Watchers calculator.
NUTRITION: Serves 7, 2 Enchiladas Per Serving- (7 SmartPoints Per Serving) CALORIES: 208 FAT: 10 SATURATED FAT: 5.8 CARBS: 17.1 FIBER: 2.7 SUGARS: 2.2 PROTEIN: 12.4