Baked Chicken Suiza Pinwheels

A trendy way to serve the classic creamy green enchiladas.

Ingredients

1 1/2 cups shredded chicken

14 ounces mild salsa verde

1 1/2 cups shredded Monterey jack cheese

1/2 cup heavy cream

1/2 cup Mexican crema

1/2 teaspoon salt

4 flour tortillas

Nonstick cooking spray

Instructions

1. Preheat the oven to 350F. Combine chicken, 1/3 of the salsa verde, and 1 cup of cheese; set aside.

2. Combine the cream and Mexican crema in a small bowl and season with salt; set aside.

3. Spray an 8x8 glass baking dish with a light layer of nonstick cooking spray. Spread 1/3 cup of the salsa verde across the bottom of the dish.

4. Place the tortillas on a work surface. Divide the chicken mixture evenly among the tortillas and roll them up, seam side down. Cut each rolled tortilla into 3 pinwheels. Place each pinwheel cut-side down in the baking dish. Top with remaining salsa verde, followed by the crema mixture. Sprinkle the remaining Monterey Jack cheese on top.

5. Bake until the cheese is melted and starting to brown, about 25 minutes.

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Baked Chicken Suiza Pinwheels

Yield: 2

Author: Alicia Shevetone

Prep time: 5 MinCook time: 24 MinTotal time: 29 Min

A trendy way to serve the classic creamy green enchiladas.

Ingredients

• 1 1/2 cups shredded chicken
• 14 ounces mild salsa verde
• 1 1/2 cups shredded Monterey jack cheese
• 1/2 cup heavy cream
• 1/2 cup Mexican crema
• 1/2 teaspoon salt
• 4 flour tortillas
• Nonstick cooking spray

Instructions

1. Preheat the oven to 350F. Combine chicken, 1/3 of the salsa verde, and 1 cup of cheese; set aside.
2. Combine the cream and Mexican crema in a small bowl and season with salt; set aside.
3. Spray an 8x8 glass baking dish with a light layer of nonstick cooking spray. Spread 1/3 cup of the salsa verde across the bottom of the dish.
4. Place the tortillas on a work surface. Divide the chicken mixture evenly among the tortillas and roll them up, seam side down. Cut each rolled tortilla into 3 pinwheels. Place each pinwheel cut-side down in the baking dish. Top with remaining salsa verde, followed by the crema mixture. Sprinkle the remaining Monterey Jack cheese on top.
5. Bake until the cheese is melted and starting to brown, about 25 minutes.

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