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Enchiladas Suizas

  • prep time: 15 min
  • total time: 50 min
  • serves: 4 people
  • calories: 472 1 serving

This creamy, cheesy Mexican comfort food dish is a great way to turn leftover chicken into something special.  Start with Prego Alfredo for the creamy base then add Pace Salsa Verde for authentic flavor.  Chicken, peppers and onion are rolled up in corn tortillas then smothered with the sauce and cheese.  A simple and delicious one-dish dinner that’s sure to become a family favorite.


cost per recipe: $7.12

  • 1 tablespoon canola oil
  • 1 large onion, sliced (about 1 cup)
  • 1 small red bell pepper, thinly cut into 2-inch-long strips (about 1 cup)
  • 2 cups shredded cooked chicken
  • 1 cup Prego® Roasted Garlic Parmesan Alfredo Sauce or Prego® Homestyle Alfredo Sauce or Prego® Light Homestyle Alfredo Sauce
  • 1 cup shredded Cheddar cheese (about 4 ounces)
  • 1/2 cup Pace® Salsa Verde
  • 8 (6-inch) corn tortilla, warmed
  • 6 tablespoons chopped fresh cilantro


  • Tips

    • For a creamier version, increase the Prego® Alfredo Sauce to 1 jar (14.5 ounces).  Use 1/2 cup each in the bottom of the dish and in the filling and pour the remaining sauce over the filled enchiladas.
    • Time Saving Tip: You can substitute 2 cans (12.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the 2 cups cooked chicken​.
  • Step 1

    Heat the oven to 375°F. While the oven is heating, heat the oil in a 10-inch skillet over medium heat. Add the onion and pepper. Cook for 5 minutes or until the vegetables are tender.

  • Step 2

    Stir the chicken, 1/4 cup Alfredo sauce, 1/4 cup cheese and the salsa verde in a large bowl. Stir in the onion and pepper mixture and mix well.

  • Step 3

    Spread 1/4 cup Alfredo sauce in the bottom of a 2-quart shallow baking dish. Spoon about 1/3 cup chicken mixture down the center of each tortilla and top each with 1/2 tablespoon cilantro. Roll the tortillas around the filling and place seam-side down in the dish.  Spread the remaining Alfredo sauce over the tortillas and top with remaining cheese. Cover the baking dish.

  • Step 4

    Bake for 35 minutes or until the filling is hot. Sprinkle the remaining cilantro over the tortillas.  Serve with the remaining salsa verde, if desired.


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  • test

    Test F.
    July 9, 2018

    testy test test


    Sam Y.
    August 12, 2017

    The beauty of this recipe is that it allows for so many variations of this magnificant Latino dish. I chose to use pepper jack instead of cheddar and Pace's chunky salsa to the salsa verde. Kept the corn tortillas and in sync with other reviewers added extra Prego alfredo. For that matter added extra pepper jack as I also like a very cheesy sauce (after all that's what the "suiza" in the name is referring to). Don't forget the spice if you like such! Enjoy!

  • Great twist on Enchiladas!

    jackie c.
    May 8, 2017

    We loved this recipe! The recipes print out a little funny - I couldn't tell if I was supposed to use the whole jar of alfredo - and though I used the quantities asked for in each step, I did use the rest of the jar over the top - and I will every time (even though I can see it was more than called for). We like things saucy, so it made it even better to us. I always sub parsley for cilantro and used a fresh salsa verde and it was really easy and tasty! I will definitely make this again - with the whole jar of alfredo... what can I say? It was yummy - served with extra salsa verde, sour cream and refried beans. Next time I will take the foil off and put it under the broiler for a few minutes to brown some cheese.

  • Delicious!

    May 4, 2016

    This meal was delicious! It was quick and easy to make and the enchiladas tasted very light and had lots of flavor. I do not like cilantro so I did not add that to my recipe.

  • My husband´s favorite enchiladas

    April 28, 2016

    I tried out several different enchilada recipes before I found this one. My husband loves it and I make it every other week. Very easy and super delish. The only minor thing I do differently is I cook the chicken and veggies in a slow cooker instead of on the stove.

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