Enchiladas Suizas have a rich and creamy green sauce that coats the deliciously chicken-filled tortillas and are topped with generous amounts of cheese. This is an authentic Mexican dish that you don’t want to miss!
What Are Enchiladas Suizas?
Enchiladas suizas are a popular Mexican dish made with corn tortillas stuffed with shredded chicken, covered in a creamy green sauce made with Mexican crema, and topped with lots of cheese!
The dish gets is named after the Swiss people, as “suizas” means “Swiss” in Spanish. The name refers to the generous amount of dairy used in its preparation and originated in Mexico City at a Sanborns cafe.
More Enchiladas
There are so many different kinds of enchiladas, some with different sauces, some with different fillings, and some that aren’t technically enchiladas but are considered “enchilada adjacent.” Here are a few different varieties:
- Cheese enchiladas
- Beef enchiladas
- Black bean enchiladas
- Breakfast enchiladas
- White chicken enchiladas
- Turkey enchiladas
- Enfrijoladas (covered in a bean sauce)
- Entomatadas (covered in a tomato sauce)
- Enmoladas (covered in a mole sauce)
Ingredients
- Salsa verde: You can make your own homemade salsa verde or use your favorite store-bought salsa verde to save time.
- Cream: To achieve that smooth creamy sauce, I recommend using Mexican crema. It’s easy to find in most grocery stores nowadays, especially Mexican grocery stores.
- Tortillas: I typically use store-bought corn tortillas, but you could also use flour tortillas if you prefer. If you want to make your own, here’s a recipe for homemade corn tortillas and easy flour tortillas.
- Shredded chicken: You can use any leftover shredded chicken you have in the fridge. If you don’t have any, here’s an easy recipe for shredded chicken that you can make right at home. If you don’t have time to make your own, I recommend buying a cooked rotisserie chicken from the grocery store and shredding it at home.
- Cheese: I recommend shredded Chihuahua or Oaxaca cheese for a more authentic Mexican cheese flavor. You can alternatively use mozzarella or Monterey jack if that’s all you have access to.
- Cilantro: I love blending in some cilantro to make the cream sauce to add a touch of herby brightness, but this is totally optional. If you aren’t a fan of cilantro, you can omit it completely.
How to Make Enchiladas Suizas
Make salsa verde cream sauce. Blend together the salsa verde and cilantro, then cook it for 1 minute in a small saucepan with oil and remove it from the heat before stirring in the Mexican crema.
Add more Mexican crema depending on your preference.
Prepare chicken. In a large bowl, toss together some shredded chicken with 1/2 cup of the green cream sauce.
I love using rotisserie chicken for this because it’s juicy and saves so much time!
Assemble the enchiladas. Start by filling the tortillas with shredded chicken mixture and shredded cheese. Place them seam-side down in the baking dish. Pour the remaining cream sauce over top and sprinkle with more shredded cheese.
Cook and serve. Bake for 15 to 20 minutes until the cheese is fully melted and bubbly. Top with sliced onions and fresh cilantro!
Serving Suggestions
To make this a well-rounded meal, here are some sides that would be great served with these enchiladas:
Tips
- To save some time, use any leftover shredded chicken or buy a rotisserie chicken from your local grocery store!
- For an extra creamy sauce, add in ¼ – ½ cup extra Mexican crema.
- Make sure to heat up the corn tortillas in a damp paper towel in the microwave to prevent them from tearing during the assembly process. Alternatively, you can lightly fry them in a little oil for about 5 seconds per side to soften them up.
Recommended Tools
- Blender: Helps incorporate sauces and salsas in all sorts of Mexican recipes.
- Baking dish: A 9×13-inch baking dish is a workhorse in the kitchen. Perfect for enchiladas, casseroles, and desserts.
- Box grater: Perfect for shredded cheeses and has a comfortable handle.
Storing and Freezing
These enchiladas can be stored in an airtight container in the refrigerator for up to 4 days.
To freeze, let them cool completely before transferring the enchiladas to a freezer-safe container. They can be frozen for up to 3 months.
More Mexican Recipes
Ingredients
- 2 cups salsa verde (homemade or store-bought)
- ¼ cup packed cilantro* (optional)
- 1 tablespoon vegetable oil, plus more if frying
- ½ cup Mexican crema,* plus more if you want it extra creamy
- 2 ½ cups cooked shredded chicken*
- Kosher salt, to taste
- 12 corn tortillas
- 3 cups shredded Chihuahua cheese*
- Sliced onions, for topping
Instructions
- Preheat oven to 375°F. Blend the salsa verde and cilantro (if using) in a large blender until smooth.
- Heat the oil in a medium saucepan over medium heat. Add the salsa verde and cook for 1 minute, stirring occasionally. Remove it from the heat and stir in the Mexican crema. For an extra creamy sauce, add in ¼ – ½ cup extra Mexican crema.
- In a large bowl, mix together the shredded chicken and ½ cup of the green cream sauce until fully coated. Taste and season with salt if necessary.
- If warming the tortillas in the microwave: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping them halfway through until all of them are warm and pliable.If frying the tortillas: Heat about 2-3 tablespoons of oil in a small skillet over medium-high heat. When hot, lightly fry each tortilla for 10 seconds, flipping halfway through until softened. Transfer the tortillas to a paper towel lined plate to drain off any excess oil.
- Pour ¼ cup of the green cream sauce into a 9×13-inch baking dish. Spread it all over the bottom to coat.
- Assemble the enchiladas by filling the tortillas with the shredded chicken mixture and 1 ½ cups of shredded cheese. Place the enchiladas seam-side down in the prepared baking dish, then pour the remaining green cream sauce on top. Sprinkle with the remaining shredded cheese.
- Bake for 15-20 minutes until the cheese is melted and bubbly. Garnish with sliced onions and serve immediately.
Isabel’s Tips:
- Chicken: You can use any leftover chicken you have in the fridge, use a store-bought rotisserie chicken, or you can make your own shredded chicken at home. If you’re making your own shredded chicken from scratch, you’ll need about 1 pound of raw chicken.
- Mexican crema: For an extra creamy sauce, add in ¼ – ½ cup extra Mexican crema.
- Cilantro: I love blending in some cilantro to make the cream sauce to add a touch of herby brightness, but this is totally optional. If you aren’t a fan of cilantro, you can omit it completely.
Nutrition Information
Delicious!
I prepped homemade Salsa Verde and it was good!
Did not have Mexican crema but used low fat cream instead.
Also, used 2 other Mexican cheeses.
Definitely will make again!
Thank you for this delicious recipe. The enchiladas came out great. I tried to heat the tortillas in the microwave but they cracked so I fried them in the oil and that worked much better. I experimented with adding greek yogurt to some of the salsa verde instead of the crema Mexicana and I thought it it was pretty good.
The enchiladas suizas taste fantastic !
The homemade Mexican creme is super easy and my new favorite!
Thank you
Very excited to try these recipes.
Thank you Isabel! Made these for my mom’s birthday dinner and everyone loved them!
can you substitute flour tortillas for corn in this recipe?
Hi Deborah! Yes you definitely can!
I made this tonight, and it was excellent!
the Manchego was way too strong in this dish. did not taste Mexican AT ALL. I could barely eat one enchilada.
Also what do you think about cooking the chicken in a red poblano mole sauce and/or drizzling the sauce on top in Addition to the crema? Or will this confuse the flavors?