Past Recipes
Cheesy Chicken Enchiladas Suizas

Cheesy Chicken Enchiladas Suizas with Spinach, Tomato, and Tomatillo Salsa

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We’re pretty confident in classifying enchiladas as a wonderfood. In our take on this classic Mexican dish, chicken, spinach and tomatoes are wrapped in flour tortillas, then topped with tangy-sweet tomatillo salsa and Monterey Jack cheese. Baked to cheesy perfection, these summer-ready enchiladas will definitely have you ditching the delivery version.
  • Past Favorite
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium

Ingredients & Equipment

What we send

  • shredded Monterey Jack cheese
    • 3 ounces
    • shredded Monterey Jack cheese
  • baby spinach
    • 1 cup
    • baby spinach
  • plum tomato
    • 1
    • plum tomato
  • reduced-fat sour cream
    • 3/4 cup
    • reduced-fat sour cream
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • ground cumin
    • 1 teaspoon
    • ground cumin
  • chili powder
    • 1 teaspoon
    • chili powder
  • garlic
    • 2 cloves
    • garlic
  • aluminum tins
    • 2
    • aluminum tins
  • tomatillos
    • 7 ounces
    • tomatillos
  • flour tortillas
    • 6 eaches
    • flour tortillas

What You’ll Need

  • kosher salt
  • canola oil
  • black pepper
  • 10" medium pan
  • aluminum foil

Cooking Steps

  1. Sear Chicken

    Sear Chicken

    Preheat oven to 375°F. Heat 1 tablespoon canola oil in a medium pan over medium-high heat. Pat chicken dry with paper towel. Season all over with ½ teaspoon salt and pepper as desired. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 5 minutes per side. Remove from pan and, using 2 forks, shred into bite-size pieces.
  2. Prepare Ingredients

    Prepare Ingredients

    While chicken sears, rinse all produce. Mince garlic. Remove and discard husks from tomatillos and cut into ¼-inch cubes. Cut tomato into ¼-inch cubes. Stack tortillas, wrap in foil, and place in oven to warm until ready to use.
  3. Cook Salsa Suiza

    Cook Salsa Suiza

    Wipe pan from chicken clean and add 1 tablespoon canola oil over medium-high heat. When oil is shimmering, add spice mix and garlic and cook until fragrant, about 30 seconds. Add tomatillos and cook until soft, about 3 minutes more. Remove pan from heat, then add sour cream and stir to combine. Season with ¼ teaspoon salt and pepper as desired.
  4. Make Filling

    Make Filling

    In a medium bowl, stir together spinach, shredded chicken, tomato, half of Monterey Jack, and half of salsa Suiza.
  5. Assemble Enchiladas Suizas

    Assemble Enchiladas Suizas

    Place warmed tortillas on a clean dry surface. Working with 1 tortilla at a time, add ½ cup filling to center and roll into a cylinder. Place seam-side down in aluminum tin. Repeat to form 6 enchiladas, placing 3 in each tin. Spread remaining salsa Suiza over enchiladas to mostly cover Sprinkle over remaining Monterey Jack.
  6. Bake Enchiladas Suizas

    Bake Enchiladas Suizas

    Transfer enchiladas Suizas to oven and bake until filling is warmed through and cheese is bubbling, 10-12 minutes. Share with a self-identified cheese lover.

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