These authentic Mexican chicken suiza enchiladas are made with the creamiest avocado cilantro sauce for the most delicious and hearty dinner.
Yesterday I sat on the deck at lunchtime and it hit me. Fall has arrived.
It’s only a few days past Labor Day and while I’m fondly reminiscing about Smudge and her summer hijinks, I am beyond thrilled to bid it adieu. Hello to cooler nighttime temps forcing the changing colors of the mountain leaves, sleeping at night without the hum of the swamp cooler and basking in the warm sunshine at lunchtime without melting into a puddle of goo.
Oh and then there’s the introduction of comfort food. Oh baby, bring it.
From soups to stews, to one-pot meals and gourmet grub, the transition of moving from summer into fall—and then casually sliding into winter—has always centered around food for me. Eating with the seasons is something most of us tend to naturally gravitate to thanks to our DNA. And our tastebuds. Eating within the season garners food that at it’s peak is the most affordable, has the most flavor, and delivers the highest nutritional content.
It isn’t rocket science. Or maybe it is.
It’s natural to think about eating with the season when summer is at its height thanks to backyard gardens, farmer’s markets and the full thrust of colorful produce. But looming in the shadows of fall’s big time holidays—Halloween’s sweet treats and Thanksgiving’s gorgefest—lies a simpler bounty of fresh squashes, carrots, potatoes, and avocados.
The basics of creamy comfort food.
With it being Hispanic Heritage Month (and yes, my free September foodblogcal is almost ready for you to download!) I had the craving to adapt one of my favorite comfort meals by adding creamy Avocados from Mexico to create a lush sauce minus canned soup and sour cream—which are two of the ingredients I’d been using in this recipe for years.
The result is: HOLY CRAP! I could drink this stuff. *disclosure: I seriously did drink it.
The Avocados from Mexico added depth and heft, just enough thickness to cook down to a creamy sauce that enveloped the flour tortillas perfectly. I personally prefer the flour tortillas in this recipe because I love the way the tortillas nearly melt into submission with the cheese. But if you’re looking for something a little heftier, go ahead and give white corn tortillas a try.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Avocado Cream and Chicken Suiza Enchiladas Recipe
Ingredients
- 4 cups cooked and skinned shredded chicken meat , (about 1 store-bought rotisserie chicken)
- 2 4- ounce cans diced Fire Roasted Hatch Chiles
- ½ medium white onion , diced
- 2 cups whipping cream
- 1 cup chicken broth
- 2 Avocados from Mexico
- 1 cup fresh cilantro , stems and leaves
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- 1 teaspoon kosher salt divided
- Juice of one lime
- 2 ½ - 3 cups shredded Mexican blend cheese , or just Monterey Jack if you prefer
- 8-10 7 ”-8” flour tortillas
- ¼ cup chopped green onion
Instructions
- Preheat oven to 350 degrees.
- To prepare the sauce: Mix whipping cream, chicken broth, 2 avocados, cilantro leaves and stems, cumin, garlic salt, lime juice and ½ teaspoon kosher salt in a blender and mix well to combine. Season with more salt if needed.
- In a large bowl mix together chicken, chiles and onion. Add half of the avocado cream and stir to mix well. Add more salt if needed (this will depend on how salty your rotisserie chicken is.)
- Prepare a 9 X 12 baking dish by giving it a light coat of cooking spray and ¼ cup of avocado cream spread evenly on bottom of baking dish.
- To assemble enchiladas: Place about ⅓ cup chicken mixture along bottom third of tortilla and top with ¼ cup of shredded cheese. Carefully roll tortilla and place it seam side down in the baking dish. Repeat placing tortillas side by side until you've run out of space. Pour avocado cream evenly over the tortillas and spread 1 cup cheese on top.
- Cover with foil and bake for 20 minutes, remove foil and bake for another 10 minutes or until enchiladas are cooked through and cheese is lightly browned.
- Garnish with chopped green onion, cotija cheese, additional avocado, cilantro leaves and salsa or fresh tomatoes.
Nutrition
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
Follow me on Instagram, Facebook, Pinterest, and Twitter for more FoodieCrush inspiration.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
Disclosure: This is a working partnership with Avocados from Mexico and Muy Bueno Cookbook. I was compensated for recipe development but as always my opinions are my own and my opinion is I love avocados.
This is a solid easy dinner. I’m kind of a snob when it comes to food so I wasn’t the biggest fan of the pre-cooked rotisserie chicken. I thought it tasted rather dry. Instead I like to throw some onion, garlic, a jalapeno, and a few chicken breasts in a pot and then add chicken broth until its an inch over the chicken + cook on low for 3 hours. It makes the best chicken filling for enchiladas and works great with the avocado cream sauce!
However, everyone else in my house loves these enchiladas exactly how the recipe is now so I guess you can’t go wrong
Thanks for sharing Jessie! That way of cooking chicken sounds great!
made it and love it! will reduce amount of cream next time as I don’t think all this extra fat is needed given avocados make the sauce heavenly.
I usually don’t like shredded chicken (or enchiladas), but this is fantastic!
These look amazing! Can’t wait to try them :)
I made these today – I used chicken thigh meat. Recipe was very good. Definitely better enchiladas than I get in Mexican restaurants here in VA where I live!
I have made these several times and they are delish! What an awesome recipe! Thank you.
Hi Maribeth, thanks for swinging back around and letting me know. Glad you enjoyed.
Hello there, i have faith that i actually found you frequented my website thus i personally found give back this favour? . We are endeavoring to in locating troubles to enhance my website! I guess it’s sufficiently good to try a few of your current principles!
Yum! I am definitely trying this recipe. Except, I’ll be making some adjustments because we are dairy-free : )
Why are these called “suiza”? There is nothing Swiss-like about them. I presume there is an historical reason for the name (e.g., this recipe was the favorite of a Swiss Ambassador to Mexico); can you enlighten me?
I read that they are called Suiza because of the liberal use of dairy.
Well that makes sense doesn’t it!
This looks like a great recipe that I’d like to try. My question is: can you sub something for the cilantro? I’m not a fan of it at all. I think it’s one of those love it or hate type of things.
Do you like parsley? Or mint? Basil could work too.
I could do parsley. Still a cups worth?
Thanks
I made these for my family – followed the recipe exactly. It was a huge hit!!! Thank you so much! We loved them…they were delicious and so easy! :)
This was absolutely delicious! She’s right – you could drink the sauce. This was so light and fluffy. My husband (a total foodie) and our 4 year old son absolutely loved it! I can’t wait to make it again. Thank you so much! I will keep following you!
I just like the valuable information you supply on
your articles. I’ll bookmark your weblog and take a look at again right here frequently. I’m moderately certain I will be told a lot of new stuff right
right here! Best of luck for the next!
Wanted to let you know that tonight I tried making this recipe vegetarian by replacing the chicken with seasoned, breaded tofu and it was great!
I do trust all of the ideas you’ve introduced on your post.
I finally finally finally made these…they were banging! And boyfriend approved. I’ll be keeping the avacado cream recipe around for certain.
I had to come back and say THANK YOU for sharing this recipe! The BEST enchiladas I have ever eaten! :)
Well I was looking for something healthy to make and this is as good as it gets. Thanks for sharing.
My husband made these for dinner last night and they were divine. Our only downfall was that they seemed a little heavy on the onion and they didn’t seem to soften up much in the oven, so we had some very crunchy onion chunks in ours. I think this is possibly because the hubs left the onions very big, and didn’t dice them as instructed. Anyway, I am determined to make this again with smaller chunks of onion, and possibly a little saute to the onions before adding them. This sauce, as you said, was so good it was drinkable. A winner recipe!!
Hi Maggie, thanks so much for circling back to let me know how the recipe turned out for you. I do dice the onions but then I enjoy the onion flavor so adjusting it your flavor taste is just the right move. Hope it becomes a staple in your kitchen.
I tried them firsthand and they were amazing and delicious!!
Yes.. most definite winner.
I might melt in submission. Loved that.
This is a beautiful looking dish! Saw your photo on FoodGawker.com and clicked over to your site.
Chicken enchiladas are the best! These look incredible.
Holy Tamale Heidi!!!
I would and will be drinking that sauce too!
xxooohh!
These are some great looking enchiladas! Love that avocado cream and yes – like you – I think I’d be drinking it as well! :) Always good to see NM chiles and this is definitely the time. Any where I go in town this time of year smells of chile roasting – and there is nothing better that says “Fall”. Can’t wait to make these!
Oh this looks wonderful! And I’m excited to try a recipe without cream ofs and sour cream..what a great alternative.
Oh my goodness! I order Chicken Suiza Enchiladas ALL THE TIME at a favorite restaurant and now I can make it myself. :)
I have nothing to say but YUM and YES
and let me know when you try these with corn! Flour is for fajitas and dipping into queso… (not that I have strong opinions on this*ahemTEXAS**SouthByTheBorder*)
Enchiladas deserve corn tortillas ;-)
THAT’S what I’m talkin’ about!
You had me at avocado cream. Good grief, I want those enchiladas.
Why use flour tortillas? Traditional enchiladas are made with corn tortillas & that has no fat! They’re whole grain & delicious. Flour tortillas are good for tacos but enchiladas? Not so much.
Picking up fresh chickens from my farmers friends tomorrow, making this dish! Billy will die.
My mouth is watering, uh- drooling. I have to try these, what time is dinner served?
I’ve been looking for a good avocado sauce for a special something something. Expect a link back soon!
Just drizzle some of that avocado cream into my mouth… seriously, pour it in? Too kinky? :-/
I’ve had an avocado cream sauce on pasta and thought it was amazing! I bet these are delicious
Hi
Did you use Has Avocados? We get our avocados from Puerto Rico ( where I live) and from the Dominican Republic. Occasionally, we find has avocados imported from the United States at select grocery stores. Thank you
Nadya
TOTALLY pinned.
These look fantastic. Perfect any time of year.
I’ve pretty much just passed on right now. Why don’t I live inside your mouth?
I just died a little. Now I can’t function until I get an enchiladas fix!!
Whenever I make enchildas they end up turning into a big gooey mess which is not in any way at all what these resemble, I need to give this recipe a try!
OK, and I want that metal plate, and of course I want the enchiladas on it too. But the plate, LOVE it!
I can’t wait to try this recipe!
These look sooooo good!
I had an epic fail with enchiladas last night! (How that happens, I can’t explain) Anyhow, I must try this recipe to redeem myself! It looks divine and love your photos.
Happy to have found your blog today,
Amy
Enchiladas are one of those childhood favorites that I still can’t seem to get enough of. Sadly I haven’t found the perfect recipe for dairy-free enchiladas, but your avocado cream is calling my name. I think another test batch is on the horizon!
Oh my, this does look amazing. (And I don’t want to hear any more about summer being over, sigh.)
the shot of the stringy melty cheese makes me want to faceplant in a big dish of these enchiladas!
Yes!!! This looks fantastic! I am torn about summer being over. I’m ready but I’m not. I guess because I know what comes after fall and we all know that it will be here before we know it. : ( Ok sorry for being Debbie Downer. I’m seriously making these this weekend!
Wow! These look great! I’m printing the recipe.
That’s it – I have decided that I want to be your intern. Not only could I follow you around and maybe learn some of your amazing photography talent, but hopefully I’d get to sample some of your food. LOVE these!!
These look to beautiful to eat — wait no I would totally eat them!!!!
These enchiladas are beautiful and calling my name! I can’t wait to give this recipe a try!
Stunning! My mouth is watering!
Absolutely gorgeous! The recipe, the flavors, the photography. Mmmm, winnnnnnner!