# Stacked Enchiladas Suizas

This recipe details how to make Stacked Enchiladas Suizas from scratch, including a homemade roasted tomatillo salsa and layered ingredients, baked to perfection.

- Total time: 70 min
- Cuisine: Mexican
- Category: Drink
- Language: en

## Ingredients

- 3 lbs Tomatillos
- 1 White or yellow onion
- 4 Garlic cloves
- 1 Jalapeño
- 2 tsp Cumin
- 3 tsp Kosher or sea salt
- 1 tsp Sugar
- 0.5 cup Fresh cilantro leaves
- 1 Lime juice
- 18 Corn tortillas
- 4 cups Shredded cooked chicken
- 2 cups Sour cream
- 1 pound Monterey Jack cheese, shredded
- 4 Avocado
- Pickled onions
- Avocado or olive oil

## Instructions

1. Husk and rinse the tomatillos.
2. Preheat oven to 425°F.
3. Spread tomatillos, sliced onion, peeled garlic cloves, and jalapeño on a baking sheet.
4. Roast for 20-25 minutes until soft and lightly charred.
5. Transfer roasted ingredients to a food processor.
6. Add cumin, salt, sugar, fresh cilantro leaves, and lime juice.
7. Blend until mostly smooth, but still a bit chunky.
8. Taste and adjust seasoning if needed.
9. Preheat oven to 375°F.
10. Lightly grease a 9x13 baking dish.
11. Spread 1-2 cups of salsa in the bottom of the dish.
12. Arrange 6 lightly pan-fried corn tortillas over the salsa.
13. Spoon a bit more salsa over the tortillas.
14. Add half of the shredded chicken.
15. Add ⅓ of the shredded Monterey Jack cheese.
16. Add several dollops of sour cream (approximately ⅔ cup) and gently smear with the back of a spoon.
17. Spoon a little more salsa over the top.
18. Dip 6 more tortillas in salsa and layer them on top.
19. Add the rest of the chicken and another ⅓ of the cheese.
20. Add another ⅔ cup of sour cream in approximately 6 dollops, spread evenly.
21. Spoon more salsa over everything.
22. Dip the final 6 tortillas in salsa and layer them on top.
23. Sprinkle with the final ⅓ of the cheese.
24. Finish with a generous drizzle of salsa over the top.
25. Bake covered with foil for 20 minutes.
26. Remove foil and bake for another 15-20 minutes until bubbly and lightly browned.
27. Let rest for 10-15 minutes before slicing and serving.
28. Top with extra sour cream, sliced avocado, and pickled onions.

## Equipment

- Colander
- Baking sheet
- Food processor
- Spoon
- 9x13 baking dish
- Foil

## Tips

- Make the tomatillo salsa from scratch for the best flavor.
- Lightly pan-fry corn tortillas before assembling.
- For the salsa, remove seeds and membrane from jalapeño for less heat.
- Use full-fat sour cream for this recipe.
- Let the enchiladas rest for 10-15 minutes before slicing and serving.

## Source

- Original video: https://www.instagram.com/reel/DPo7zHEEv3E/?igsh=bWtrMWdnMWQzYWc3
- Recipe page: https://www.cliprecipe.com/recipe/17709ea1-4d4e-4b89-b26b-c0f38bbbf6e6
- Extracted: 2025-11-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt