Chicken Enchiladas Suizas (Gluten Free )

Course Main Course

Cuisine Mexican

1 Container LALA® Crema Mexicana LALA® Crema Mexicana can be found in the Hispanic dairy section of Walmart, alongside the cheeses and chorizo. If you can't find it, use regular sour cream.
2 lbs chicken breast
2 Bottles salsa verde
1 package shredded cheddar
24 corn tortillas (you can use any kind of tortilla you want, gluten free or not)
2 sprigs parsley

Make salsa verde chicken in my instant pot or on your stove. However – shredding chicken takes a long time – but I heard about a great hack – use your hand mixer! It worked so well!
When you assemble your enchiladas, you should set it up like a station so it’s easier to make.
Pre-heat your oven to 350 degrees Fahrenheit and start assembling your enchiladas in a large glass Pyrex Pan.
Because my husband has Celiac Disease, I had to make sure all my ingredients were gluten free.
Warm up the tortillas slightly in an air fryer or toaster oven. Add shredded chicken and some shredded cheddar.
Roll them up and then place them in your pan.
I filled up the pan – it used around 14 tortillas. If you still have the chicken mixture left, either use it to make more enchiladas or use in another dish later in your week.
Add salsa verde on top using a spoon.
Add LALA® Crema Mexicana on top.
Lastly add more cheddar cheese on top of that and bake it for 20 minutes in your oven. For Garnish, add some parsley.

Keyword chicken enchiladas, chicken enchiladas suizas, enchiladas, enchiladas suizas