Enchiladas Suizas

4.67 from 68 votes

Enchiladas suizas are made from corn tortillas stuffed with chicken, covered in a creamy green sauce, and topped with lots of cheese!

Prep Time8

Cook Time17

Total Time25

Course: Dinner

Cuisine: Mexican

Servings: servings

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 9x13-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.

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.
Salsa Verde: You can use store-bought or make your own salsa verde.
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.