Enchiladas Suizas – enchiladas filled with shredded chicken and cheese and covered with an addicting salsa verde cream sauce. Simply the best!
Creamy and cheesy Enchiladas Suizas are what’s for dinner tonight! Filled with shredded chicken and melted Manchego cheese, these classic Mexican enchiladas are a definite crowd pleaser. The first thing my husband said after he took a bite (and while his mouth was still full 😊) was, “Wow! These are good!” I couldn’t ask for a better compliment than that!
In case you’ve never heard of these before, you may be wondering…
What are enchiladas suizas?
Enchiladas Suizas, or Swiss-style enchiladas, are chicken enchiladas topped with a tomatillo cream sauce. They’re characterized by the use of dairy throughout, from the classic crema Mexicana in the sauce, to the melted cheese inside, and on top of, the enchiladas.
If you’re not familiar with traditional Mexican ingredients, you may have another question.
What is crema Mexicana?
Crema Mexicana (or Mexican crema) is a cultured cream, very similar to sour cream, except it’s a bit sweeter in flavor, and smoother and richer in texture. It’s pourable and liquid, like heavy whipping cream, but it’s usually used in savory dishes, like soups, and for topping on tacos and enchiladas.
You can make your own Mexican crema or buy it at your local grocery store.
The most important part of the dish is the tomatillo cream sauce. To make, simply mix together 2 1/2 cups of salsa verde and 1/2 cup Cacique® Crema Mexicana. The final result is a creamy, rich, and tangy green tomatillo cream sauce that is absolutely addicting!
My family is obsessed with Cacique® Crema Mexicana and my oldest sister in particular puts it on everything she can think of. After making and devouring this recipe, I don’t blame her!
September 15th kicked off the start Hispanic Heritage Month and I’m so grateful that this blog has given me a platform to celebrate my family’s Mexican culture the best way I know how – through food. While not every single recipe I share on here is 100% the way my grandmother or Mexican ancestors would make it, I’m proud of being able to make delicious food that my family loves.
Because in the end, that’s what matters. 😊
What to serve with Enchiladas Suizas
More Enchiladas to try
Ingredients
- 1 batch homemade salsa verde or 2 1/2 cups store-bought salsa verde
- 1/2 cup Cacique® Crema Mexicana
- 1 pound cooked shredded chicken (perfect use of leftovers or rotisserie chicken!)
- salt, to taste
- 12 corn tortillas
- 3 cups shredded Cacique® Manchego cheese, divided
- chopped onions, for topping
- chopped cilantro, for topping
Instructions
- Preheat oven to 375°F.
- In a medium saucepan, over medium-high heat, add salsa verde. Heat up until almost boiling and remove from heat. Add Cacique® Crema Mexicana and whisk together until fully combined.
- In a large bowl, add shredded chicken and 1/2 cup salsa verde cream sauce. Toss together to coat chicken. Taste and season with salt if necessary.
- Wet an extra long paper towel with water until slightly damp. Wrap the corn tortillas in the damp paper towel and microwave for 25 seconds. This will warm and soften the tortillas so they’re pliable and don’t rip.
- Assemble the enchiladas by filling the tortillas with shredded chicken and 2 cups of shredded cheese. Place the enchiladas seam side down in a large 3-quart baking dish.
- Pour the remaining salsa verde cream sauce on top of the enchiladas and top with remaining 1 cup of shredded cheese.
- Bake for 15 minutes.
- Top with chopped onions and fresh cilantro.
Nutrition Information
Very excited to try these recipes.
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?