When it comes to Mexican cuisine, one dish that is guaranteed to tantalize your taste buds is the chicken enchilada suiza recipe from Rachel Ray. This scrumptious, mouth-watering dish is both flavorful and easy to prepare, making it the perfect meal for a busy weeknight.

The main component of this dish is juicy and tender chicken breasts cooked in a fragrant red enchilada sauce and nestled in a warm flour tortilla. Topped with a decadent combination of cheese and sour cream, each bite bursts with flavor and texture. A sprinkle of diced tomatoes, creamy avocado slices and crunchy lettuce rounds out the tasty ensemble, allowing you to create a perfectly balanced and satisfying meal.

A unique aspect of this particular recipe is the addition of green chiles, which lend an earthy, smoky flavor to the enchiladas. The addition of these chiles is a distinctly Mexican touch that adds a new level of complexity to this dish.

When it comes to preparing this recipe, it’s easy to get started. Simply begin by preheating your oven and then heat the chicken and enchilada sauce in a large skillet until the chicken is cooked through. Once the chicken is tender, add it to the flour tortillas, top with cheese and sour cream and then bake for about 20 minutes.

Once the enchiladas are cooked, let them cool for a few minutes before serving. To complete the dish, garnish with diced tomatoes, lettuce and avocado.

This chicken enchilada suiza recipe from Rachel Ray is a wonderful way to enjoy authentic Mexican cuisine without spending hours in the kitchen. With its flavorful combination of chiles, cheese, sour cream and tender chicken, this is a dish that any family can enjoy.

Chicken Enchilada Suiza Recipe Rachel Ray


2 chicken breasts, cooked and shredded
3/4 cups of red enchilada sauce
2 tablespoons of finely-diced green chiles
6 10-inch flour tortillas
1 & 1/2 cups of cheddar cheese, shredded
1/2 cup of sour cream
3 tablespoons of diced tomatoes
2 tablespoons of sliced avocado


1. Preheat oven to 350°F.
2. Heat the chicken and enchilada sauce in a large skillet and cook until the chicken is cooked through.
3. Place the chicken in each of the 6 flour tortillas and top with cheese, sour cream and diced green chiles.
4. Roll up the tortillas and place them in a greased 9×13 baking dish.
5. Bake for 20 minutes.
6. Garnish with diced tomatoes, avocado and lettuce.