Cinematic Mexican Lunch: Authentic Chicken Enchiladas Suizos with Creamy Queso Sauce and Black Beans

Discover this scrumptious and authentic Mexican lunch recipe: Chicken Enchiladas Suizos with a creamy Swiss-style sauce and black beans. Perfectly balanced flavors, mouthfeel, and aroma will transport you straight to the heart of Mexican cuisine.

🍽 Servings: 4

🔥 Difficulty: Intermediate

🌎 Cuisine: Mexican

Allergens

Dairy, Gluten

Ingredients

1. 2 cups cooked and shredded chicken breast 2. 8 medium flour tortillas 3. 2 cups Swiss cheese, shredded 4. 1 can (15 oz) black beans, rinsed and drained 5. 1 small onion, chopped 6. 2 cloves garlic, minced 7. 2 cups chicken broth 8. 2 tbsp all
purpose flour 9. 1 cup sour cream 10. 1 cup milk 11. 1 tsp cumin 12. 1 tsp chili powder 13. Salt and pepper, to taste 14. Fresh cilantro, for garnish 15. Lime wedges, for serving

Instructions

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

Chef’s Insight

For an extra touch, drizzle a little hot sauce over the finished enchiladas before serving.

Notes

This recipe is perfect for a weeknight meal or to impress guests with its impressive presentation and flavors. Feel free to adjust the spice level according to your preference.

Substitutions

Use gluten-free tortillas and replace Swiss cheese with dairy-free cheese for allergies. 1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish. 2. In a large skillet, cook onion and garlic until softened, about 3 minutes. Add chicken broth, flour, cumin, chili powder, salt, and pepper, stirring constantly until the mixture thickens. Remove from heat and whisk in sour cream and milk. 3. Stir in shredded Swiss cheese until melted and smooth. Pour half of the sauce over the bottom of the prepared baking dish. 4. Warm tortillas in a microwave for about 20 seconds or on a dry pan for a few seconds on each side to make them easier to roll. Add chicken to each tortilla, roll up, and place seam-side down in the baking dish. 5. Spread the remaining sauce over the enchiladas and top with extra shredded Swiss cheese. Bake for 15-20 minutes until bubbly and golden brown. 6. While the enchiladas are baking, heat black beans in a small saucepan or microwave until heated through. 7. Serve enchiladas with black beans on the side and garnish with fresh cilantro and lime wedges.

Alternative Preparations

1. For a vegetarian option, substitute the shredded chicken with grilled vegetables like bell peppers and zucchini. 2. To make this dish even more flavorful, consider adding some finely chopped jalapeno or chipotle pepper to the sauce.

Alternative Methods

1. This recipe can be made ahead and assembled in advance. Bake when ready to serve. 2. Use a slow cooker to warm up the black beans while preparing other components.

Best Storage Practice

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in a preheated oven at 350°F (175°C) until heated through.

Shelf Life

Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Plating Tips

For top view, arrange enchiladas in a row on a white plate with black beans on one side. Garnish with fresh cilantro and lime wedges. For bottom view, focus on the cheesy sauce, enchiladas, and a lime wedge on the edge of the dish.

Nutrition Facts

Per serving (4): 810 calories, 35g fat, 12g fiber, 45g protein, 96g carbohydrates.