Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, brad's enchiladas suizas. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

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Brad's enchiladas suizas is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Brad's enchiladas suizas is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook brad's enchiladas suizas using 16 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Brad's enchiladas suizas:

1. Get 4-5 lg chicken thighs, cut into bite sized pieces
2. Prepare 1/2 sweet onion
3. Get 1 tbs minced garlic
4. Make ready 3 tbs taco seasoning
5. Get 6 Oz Mexican beer
6. Take 1/2 bunch cilantro, chopped
7. Make ready 1 lg can green enchilada sauce
8. Prepare 3 cups shredded mozzarella cheese
9. Prepare 10-12 soft taco size flour tortillas
10. Get sour cream
11. Prepare guacamole
12. Make ready Serve with
13. Get rice
14. Make ready beans
15. Get roasted jalapeños
16. Get lime wedges

These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy. Followed previous advice and chopped the shrimp and added cream cheese. I also used two cans of enchilada sauce.

Instructions to make Brad's enchiladas suizas:

1. Heat 1 tbs oil in a LG fry pan. Fry onion until it starts to brown. Add chicken. Fry until half done.
2. Add taco seasoning, garlic, and beer. Bring to a boil and simmer until all liquid is reduced and chicken has a thick sauce. Stir in cilantro.
3. Roll a pinch of cheese and chicken into a tortilla. Place in a greased baking pan until chicken is gone.
4. Pour sauce over enchiladas and top with more cheese.
5. Bake at 400 10 - 15 minutes.
6. Serve with rice, beans, guacamole, sour cream, lime wedges, and roasted chiles.

I put a small amount on the bottom of the pan which helped keep the enchiladas from sticking and I poured a spoonful over the crab/shrimp mixture before rolling. Pour half of sauce on the bottom of baking dish and spread evenly. Roll tortilla and lay seam side down on baking dish. Topped with melted Monterrey Jack cheese, tomatillo sauce and sour cream.. Brad ordered: Pepper Jack Enchilada Dinner.

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