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.
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:
- 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!
To make this a well-rounded meal, here are some sides that would be great served with these enchiladas:
- 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.
- 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.