Enchiladas Suizas Rojas is a Mexican dish made with corn tortillas filled with shredded chicken and cheese, rolled up, and then covered in a rich and creamy tomato sauce.
After being rolled and covered in the roja sauce, the enchiladas are usually topped with cheese and then baked in the oven until the cheese is melted and bubbly.
The flavor profile of Enchiladas Suizas Rojas is a combination of the slightly spicy and tangy red sauce with the creamy and cheesy elements. The dish is often served with a side of rice, frijoles refritos (refried beans), and sometimes a green salad.
The term “Suizas” is also used for another variation of enchiladas called Enchiladas Suizas Verdes, which are made with a green sauce typically made from tomatillos and green chili peppers instead of the red tomato sauce.
- Tortillas: Traditional Enchiladas Suizas Rojas recipes call for corn tortillas but you can also use flour tortillas in a pinch.
- Shredded chicken: You can either boil or grill your chicken, either way, it will still work on these swiss enchiladas. I like to use chicken breasts. Rotisserie chicken leftovers are also a wonderful option.
- Cheese: I often use Oaxaca, Chihuahua, or mozzarella, but feel free to use any melty cheese of your choice.
- Cooking oil: Use any neutral vegetable oil to slightly fry the tortillas before filling and rolling them.
- For the creamy sauce: This red enchilada sauce is a combination of fresh tomatoes, guajillo pepper, onion, chicken bouillon (caldo de pollo), garlic gloves, butter, Mexican crema, and salt & pepper for taste.
How To Make Enchiladas Suizas Rojas
Place tomatoes and guajillo chile in a pot, cover with water, and bring to a boil. Cook until the tomatoes are nicely soft. Allow to cool down then remove the skin and stem of tomatoes.
Place cooked tomatoes, guajillo chile, garlic, and chicken bouillon in a blender. Add 1 cup of water and blend until smooth.
Melt the butter in a medium cooking pan, pour the tomato sauce, and cook until it slightly thickens.
Add the cream, season with salt and pepper, and cook until the sauce thickens to coat the back of a spoon.
Turn off the heat and allow the sauce to lightly cool down.
Spread half of the creamy sauce into a baking dish and preheat your oven to 350°F (175°).
Heat about 1/4 cup of oil in a frying pan over medium heat. Lightly fry the tortillas on both sides to make them soft and pliable.
TOP TIP: Make sure the tortillas don’t become crispy or they will break when rolling them up.
Place tortillas on a plate lined with kitchen paper towels to remove the excess oil.
Place a tortilla flat on a plate and add a bit of shredded chicken and cheese on one side.
Roll the tortilla tightly and place it in the baking dish. Repeat until you use all tortillas and chicken.
Pour the remaining creamy tomato sauce over the rolled enchiladas and then add the remaining cheese on top.
Bake for about 20 minutes or until the cheese on top is melted and bubbling.
- Homemade Sauce: The key to delicious enchiladas suizas rojas is the fresh and homemade sauce which is much better than any store-bought brand of enchilada sauce. For a velvety sauce, you can strain the tomatoes and chiles after blending.
- Tortilla Choice: Use fresh, high-quality corn tortillas for the best results. They should be pliable and not overly fried.
- Cheese Selection: Opt for a cheese that melts well, such as Swiss cheese, Mozzarella, queso Manchego, or a Mexican cheese blend. The melted cheese will contribute to the creamy and gooey texture of the dish.
- Rolling Technique: When rolling the enchiladas, make sure to tightly roll them to prevent the filling from falling out. Place the seam side down in the baking dish to help seal the enchiladas.
- Sauce Distribution: To ensure that each enchilada is evenly coated in the red sauce, pour some sauce on the bottom of the baking dish before arranging the rolled enchiladas. Then, drizzle more sauce over the top of the enchiladas, covering them completely.
- Serve Immediately: Enchiladas Suizas Rojas are best enjoyed fresh out of the oven when the cheese is hot and bubbly. Serve them immediately with your favorite sides and enjoy!
How To Serve
These creamy and gooey enchiladas can be further enhanced with various toppings like a dollop of Mexican cream, sliced avocado or guacamole, chopped cilantro, and spicy salsa roja. These toppings add freshness and additional flavors to the dish.
Just like in we do in Mexico, serve the creamy enchiladas while they’re still warm. The combination of tender tortillas, flavorful filling, melted cheese, and toppings makes for a delicious and satisfying meal.
To enhance your eating experience, consider serving them with various accompaniments. Learn more about what to serve with enchiladas to create a well-rounded meal.
Store & Reheat
If you have leftover enchiladas suizas rojas, allow them to cool completely before storing them.
Place them in an airtight container or wrap them tightly in aluminum foil. This helps prevent them from drying out and absorbing odors in the refrigerator.
Place the stored enchiladas in the refrigerator. They can typically be refrigerated for up to 3-4 days.
When you’re ready to enjoy the leftovers, place the enchiladas in a baking dish and cover them with aluminum foil to prevent them from drying out. Bake in a preheated oven at 50°F (175°C) for about 10-15 minutes, or until heated through.
More Enchiladas Recipes
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Enchiladas Suizas Rojas
- 8 corn tortillas
- 2 cups shredded chicken
- 1 cup melty cheese (Oaxaca, Chihuahua, mozzarella, etc)
- oil for frying (as needed)
For the creamy sauce:
- 1 lb tomatoes
- 1 guajillo pepper (optional, sub with your preferred pepper)
- 1 small onion
- 1 Tablespoon chicken bouillon
- 1 cup Mexican crema (or sour cream)
- 1 Tablespoon butter
- 1 clove garlic (peeled)
- salt & pepper (to taste)
- Place tomatoes and guajillo chile in a pot, cover with water, and cook until tomates are nicely soft. Allow to cool down then remove the skin and stem of tomatoes.
- Place cooked tomatoes, guajillo chile, garlic, and chicken bouillon in a blender. Add 1 cup of water and blend until smooth.
- Melt butter in a pan, pour the tomato sauce, and cook until it thickens a little bit (about 3 minutes).
- Add cream, season with salt and pepper, and cook until the sauce thickens to coat the back of a spoon.
- Turn off the heat and then add half of the creamy tomato sauce to a baking dish.
- Preheat your oven to 350°F (175°).
- Heat about ¼ cup of oil in a frying pan and lightly fry the tortillas on both sides to make them soft and pliable.
- Place tortillas on a plate lined with kitchen paper towels to get rid of excess oil.
- Place a tortilla flat on a plate and add a bit of shredded chicken and cheese on one side.
- Roll the tortilla tightly and place it in the baking dish. Repeat until you use all tortillas and chicken.
- Pour the remaining creamy tomato sauce over the rolled enchiladas and then add the remaining cheese on top.
- Bake for about 20 minutes or until the cheese on top is melted and bubbling.
- Sprinkle with some chopped parsley or cilantro and serve immediately.
- When frying the tortillas make sure they don’t become crispy or they will break when rolling them up.
- You can make this recipe ahead of time, assemble the Enchiladas Suizas Rojas without the sauce in a baking dish, and cover them with cling film then into the fridge. When ready to eat, just pour the enchiladas sauce as well as the cheese and bake.
- You can double this recipe by just doubling the ingredients.