Enchiladas Suizas Recipe: There’s something comforting and indulgent about digging into a plate of creamy, cheesy, and flavor-packed Enchiladas Suizas. This classic Mexican dish is beloved for its smooth green sauce, tender shredded chicken, and ooey-gooey cheese baked to golden perfection. Whether you’re making dinner for the family or impressing guests at a weekend dinner party, this dish hits the spot every time.
What Are Enchiladas Suizas?
Enchiladas Suizas are a popular Mexican dish featuring corn tortillas filled with shredded chicken and smothered in a creamy, green tomatillo sauce made with sour cream or heavy cream—then topped with melted cheese. The word “Suizas” means “Swiss” in Spanish, referencing the creamy dairy-rich elements in the dish, influenced by Swiss immigrants in Mexico.
Think of them as Mexican enchiladas meets creamy comfort food—a perfect fusion of tangy, savory, and cheesy.
A Brief History of Enchiladas Suizas
The name might sound European, but this dish is undeniably Mexican at its core. Originating in the early 20th century, Enchiladas Suizas first appeared in Mexico City. Swiss immigrants inspired the use of cream and cheese—ingredients that weren’t traditionally part of enchiladas. This fusion gave birth to a richer, more indulgent version of the traditional enchilada, and it’s been a favorite ever since.
Why You’ll Love This Recipe
Here’s why this Enchiladas Suizas recipe will become a go-to in your kitchen:
- Rich, creamy, and comforting – perfect for cozy dinners.
- Easy to customize – swap the filling or sauce to your preference.
- Meal-prep friendly – make ahead and reheat easily.
- Great for gatherings – feeds a crowd with minimal fuss.
- Delicious leftovers – if there are any left!
List of Ingredients You’ll Need
Let’s break this down so you can gather everything in one grocery trip.
For the Chicken Filling:
- 2 cups shredded rotisserie chicken or cooked chicken breast
- 1/2 cup diced onion (white or yellow)
- 1 garlic clove, minced
- 1 tbsp olive oil or butter
- Salt and pepper to taste
For the Suiza Sauce (Creamy Green Sauce):
- 1 lb tomatillos, husked and rinsed
- 1 jalapeño or serrano pepper (optional for heat)
- 1/2 cup chopped white onion
- 2 garlic cloves
- 1/2 cup fresh cilantro
- 1/2 cup sour cream (or crema Mexicana)
- 1/2 cup chicken broth
- Salt to taste
- 1 tbsp olive oil
For Assembly:
- 8-10 corn tortillas
- 1 ½ cups shredded cheese (Monterey Jack, Oaxaca, or mozzarella)
- Chopped cilantro, sliced avocado, and Mexican crema for garnish (optional)
Kitchen Tools You’ll Need
- Medium saucepan
- Blender or food processor
- Large skillet or frying pan
- Baking dish (9×13 inch works well)
- Cutting board and knife
- Tongs or spatula
Tips Before You Start Cooking
- Use day-old tortillas or lightly toast them so they don’t fall apart when rolling.
- Prep ingredients ahead – cook and shred the chicken before you begin assembling.
- Choose quality cheese – this makes a big difference in flavor and meltiness.
- Blend the sauce well – it should be smooth and creamy, not chunky.
Step-by-Step Guide to Making Enchiladas Suizas
Let’s get to the fun part! Follow these steps carefully, and you’ll have a plate full of irresistible Enchiladas Suizas in no time.
Step 1: Poach and Shred the Chicken
Start by gently poaching chicken breasts in simmering salted water with garlic and onion for added flavor. Cook until tender, then remove and let them cool slightly. Shred the chicken using two forks. This will be your main filling, so season it lightly with salt, pepper, and a squeeze of lime.
Step 2: Make the Creamy Tomatillo Sauce
Blend tomatillos, jalapeños, cilantro, garlic, and onion until smooth. Pour the mixture into a saucepan and simmer for a few minutes to enhance the flavor. Stir in sour cream or heavy cream to achieve the iconic Suizas creaminess. Add salt and pepper to taste and let it thicken.
Step 3: Prepare the Tortillas
Warm corn tortillas in a dry skillet or dip them quickly in hot oil. This prevents tearing and gives them a soft, pliable texture perfect for rolling.
Step 4: Assemble the Enchiladas
Spoon shredded chicken into each tortilla, roll it tightly, and place it seam-side down in a baking dish. Continue until all tortillas are filled and arranged neatly.
Step 5: Bake to Perfection
Pour the warm creamy tomatillo sauce over the enchiladas and top with shredded cheese. Bake until bubbly and golden. Serve warm with fresh cilantro and lime wedges. Enjoy!
Best Cheeses for Enchiladas Suizas
Cheese is a key ingredient in Enchiladas Suizas, and choosing the right type makes all the difference between a good dish and a phenomenal one. The goal is to use a cheese that melts beautifully, stretches slightly, and complements the creamy tomatillo sauce without overpowering it.
Here are the top cheeses to use:
- Oaxaca Cheese – A stringy, melt-friendly cheese similar to mozzarella, often called the Mexican mozzarella.
- Monterey Jack – Mild in flavor and melts easily, making it perfect for the gooey topping.
- Queso Chihuahua – Creamy and smooth with a mild bite, often used in baked dishes.
- Mozzarella – A great backup if you can’t find Mexican cheeses; make sure it’s low-moisture so your dish doesn’t get watery.
- Queso Fresco (for topping) – Crumbly and tangy, this one doesn’t melt well but adds a pop of contrast on top before serving.
Pro Tip: You can mix Monterey Jack and Oaxaca for the best of both worlds—a perfect blend of flavor and texture.
Common Mistakes to Avoid
Even though Enchiladas Suizas are relatively easy to make, a few common mistakes can sabotage your efforts. Here’s what to look out for:
- Using cold tortillas – This will cause them to crack and fall apart while rolling.
- Overfilling the tortillas – Too much filling will cause them to break open during baking.
- Skipping the preheat step – A hot oven ensures the cheese melts evenly and quickly.
- Not draining tomatillos – If you don’t drain them properly before blending, your sauce might be too watery.
- Using too much sauce on the bottom – A little goes a long way. Too much, and your enchiladas may turn soggy.
Avoid these errors, and your Enchiladas Suizas will come out perfectly creamy and delicious every time.
Customization Ideas
Want to make this dish your own? Let’s explore some easy and tasty customizations for different dietary needs and preferences.
Vegetarian Version
Skip the chicken and use:
- Grilled vegetables (zucchini, mushrooms, bell peppers)
- Black beans or refried beans
- Spinach and corn combo
These fillings still pair beautifully with the creamy green sauce and cheese.
Spicy Version
If you’re a heat lover, here’s how to kick it up a notch:
- Add extra jalapeños or serrano peppers to the sauce.
- Stir in a spoonful of chipotle in adobo for smoky spice.
- Top with sliced pickled jalapeños before baking.
Low-Carb Version
Watching your carbs? You can swap the corn tortillas with:
- Low-carb tortillas
- Zucchini slices rolled up like enchiladas
- Cabbage leaves lightly steamed and rolled
You’ll still get all the creamy and cheesy goodness, with fewer carbs.
How to Store and Reheat
These enchiladas are great for meal prep or leftovers. Here’s how to store them properly:
To Store:
- Let them cool completely after baking.
- Transfer to an airtight container or cover the baking dish with foil.
- Store in the refrigerator for up to 3 days.
To Freeze:
- Assemble the enchiladas but don’t bake them.
- Wrap tightly in plastic wrap and foil.
- Freeze for up to 2 months.
- When ready to eat, thaw in the fridge overnight and bake as directed.
To Reheat:
- Oven: Cover with foil and heat at 350°F for 15–20 minutes.
- Microwave: Cover with a damp paper towel and heat in 1-minute intervals until hot.
- Air Fryer: Reheat at 320°F for 6–8 minutes for crispy edges.
What to Serve with Enchiladas Suizas
Pair your creamy enchiladas with some delicious sides for a well-rounded Mexican meal:
- Mexican rice – Tomato-based rice is a classic pairing.
- Refried beans – Creamy and rich, they complement the enchiladas.
- Pico de gallo – Adds a fresh, citrusy contrast.
- Guacamole – Because guac makes everything better!
- Simple green salad – A light, fresh option to balance the richness.
Drinks? You can’t go wrong with a cold horchata, agua fresca, or even a classic margarita.
Nutrition Breakdown
Here’s a general estimate per serving (1-2 enchiladas depending on size):
| Nutrient | Approximate Value |
|---|---|
| Calories | 450–550 kcal |
| Protein | 25–30g |
| Carbohydrates | 35–40g |
| Fat | 25–30g |
| Fiber | 3–5g |
| Sodium | 600–800mg |
This varies based on ingredients and portions, but overall, Enchiladas Suizas are rich, filling, and packed with protein.
FAQs about Enchiladas Suizas Recipe
1. Can I use flour tortillas instead of corn?
Yes, but traditional Enchiladas Suizas use corn tortillas for their texture and flavor. Flour tortillas can get soggy more easily but still work if that’s what you have.
2. What can I use instead of sour cream in the sauce?
You can use Mexican crema, plain Greek yogurt, or even heavy cream for a richer texture. Just adjust the tanginess as needed.
3. Is this dish spicy?
It can be! The level of spice depends on how many peppers you use in the sauce. You can control the heat by using just one jalapeño or removing the seeds.
4. Can I make Enchiladas Suizas ahead of time?
Absolutely. You can assemble them a day ahead and store them in the fridge. Just bake them fresh when you’re ready to serve.
5. What’s the difference between Enchiladas Verdes and Enchiladas Suizas?
Enchiladas Verdes use a green sauce but don’t typically include cream or cheese in the sauce. Suizas are the creamy, cheesy variation of the green enchilada.
Conclusion
There you have it—a step-by-step guide to creating restaurant-quality Enchiladas Suizas right in your own kitchen. From the tangy tomatillo sauce to the melt-in-your-mouth cheese topping, every bite of this dish is a flavor explosion. It’s creamy, comforting, and customizable—a true Mexican classic that deserves a spot in your recipe rotation.
Make them for Sunday dinner, your next potluck, or a weeknight treat. Once you master this recipe, you’ll be hooked—and so will everyone who gets a bite!
