Those Enchiladas Suizas Verdes are delicious, cheesy, and the perfect comfort food for any day of the week. The creamy and slightly spicy suiza sauce covers the plump chicken-filled enchiladas and makes this authentic Mexican recipe a family favorite!

Enchiladas suizas verdes in a baking dish topped with sliced onion, jalapeño peppers, cilantro, and queso fresco.

Enchiladas Suizas is a popular Mexican dish made with corn tortillas stuffed with shredded chicken, bathed with a creamy green sauce, topped with cheese, and baked until melted.

The name “Suiza” translates to Swiss. So, Enchilada Suiza means Swiss-style enchiladas. This type of enchilada was popularized by Grupo Sanborns and to this day they are well-known all over the country.

The difference between regular green enchiladas and chicken enchiladas suizas is mainly in the sauce. The creamy Suiza sauce is made with tomatillos, onions, cilantro, green chiles, and Mexican crema. Some variations may include cream cheese, which gives more flavor and creaminess to the sauce.

The flavor of this Suiza sauce is slightly spicy, depending on how many chilies you added, but it has a fresh and earthy touch from cilantro too, all nicely balanced by the sourness of Mexican cream.

Authentic enchiladas suizas verdes.

TOP TIP: You can also use our creamy poblano sauce to make this super flavorful Mexican dish!

Ingredients

  • Tortillas: I used corn tortillas because they’re the best for making enchiladas, in my opinion. You can either use store-bought or homemade tortillas.
  • Chicken: I like to use rotisserie chicken leftovers so it’s already seasoned. But if you don’t have it available, just cook the chicken with water, salt and garlic. Once is done and still warm, shred it and season it with pepper, smoky paprika, and a pinch of cumin.
  • Cream: Traditionally, for suiza enchiladas Mexican crema is used but if you can’t find it you can use sour cream or heavy cream instead.
  • Cheese: In Mexico is common to use Queso Suizo, Oaxaca, or Asadero cheese. Or use any cheese that melts nicely such as mozzarella, Monterey Jack, etc.
  • Oil: Vegetable oil to slightly fry the tortillas.

For the green suiza sauce:

  • Cream: Mexican crema is what is used in Mexico, you can substitute it with sour cream or heavy cream + yogurt.
  • Tomatillos: Use fresh tomatillos, canned tomatillos, or store-bought tomatillo salsa verde, any of those options works perfectly for this recipe.
  • Green chilies: Any type you prefer, jalapeño or serrano are the most used.
  • Cilantro: To give a fresh touch to the green salsa, swap it with parsley if you prefer.
  • Stock: Use chicken stock or vegetable stock.
  • Garlic & onion: Just a little bit for flavor.
  • Butter: To make the green sauce, sub with oil if you prefer.

How To Make Enchiladas Suizas

Place tomatillos or tomatillo sauce in a blender. Add onion, jalapeño, cilantro, garlic, and cream. Add 1 cup of chicken stock and blend until smooth.  

Collage with 2 photos showing how to make the green suiza sauce.

Heat the butter in a pan over medium heat. Pour the sauce, season with salt and pepper, stir and let it cook until it thickens (about 2 minutes).

Turn off the heat and set the sauce aside.

Suiza salsa verde (green sauce) boiling in a pan.

In a frying pan heat some oil over medium heat. Fry tortillas until softened, just about 5 seconds on each side.

Do this with one tortilla at a time and place them on a plate lined with paper towels to absorb the excess oil. Set aside and let them cool slightly.

Some fried tortillas placed between paper kitchen towels.

Next, add 2-3 tablespoons of shredded chicken in the middle of a tortilla and tightly roll it like a burrito. Repeat the step until all chicken and tortillas are used.

A two photo collage showing how to fill and roll tortillas with chicken.

Lightly oil a 9×11-inch (22×28 cm) baking dish. Pour half of the sauce and spread it all over the bottom.

Adding the creamy suiza sauce into the baking dish.
Creamy suiza sauce!

Arrange the assembled enchiladas seam side down in one single layer inside the baking dish.

Tortillas filled placed in the baking dish.

Pour over the remaining sauce spreading it very well on top of the enchiladas. Then sprinkle the shredded cheese all over.

Enchiladas suizas topped with cheese before baking.

Heat the oven to 350°F (175°C) and bake for about 20 minutes or until the cheese is nicely melted and bubbling.

Enchiladas suizas just out of the oven.

Now you can serve them just as they are or top them with fresh jalapeño peppers, cilantro, onion, and more cheese. Read below for more options to serve these creamy enchiladas!

Enchiladas suizas verdes topped with onions, jalapeno, and cilantro.

Notes

  • Adjust spiciness to taste, and add less or more chiles if you want. You can also cut chilies and remove seeds and veins before blending.
  • Make sure to roll the enchiladas as tight as possible so they won’t open when baking.
  • Pay attention when frying the tortillas, you want them soft and pliable, not crispy!
  • Make the filling richer by sautéing some mushrooms or your favorite veggies and mixing them with chicken.

What To Serve With

You can serve enchiladas suizas with a side of Arroz Blanco, classic Mexican red rice, or this super delicious buttery rice.

For a fulfilling meal we also recommend frijoles refritos (like they do in Sanborns’ restaurant) or a salad on the side, this cabbage salad adds a nice crispy touch to the meal.

Looking for a drink to pair? We recommend this Agua de Piña or this tangy Tamarindo Drink.

Close-up of chicken Enchiladas Suizas Verdes.

How To Store & Reheat

If you have some Suiza enchiladas leftovers, place them in an airtight container and store them in the fridge for up to 3 days. Or freeze them for up to 2 months.

For reheating, you can do it either in the microwave in 1-minute intervals or in the oven, covered with foil for about 15 minutes at 350°F/175°C.

You can make the sauce up to 3 days ahead and keep it in the fridge. Or cook the chicken 3-4 days before and kept it in an airtight container in the fridge as well.

Or you can also assemble the enchiladas but do not add the creamy salsa verde, keep it in a separate container. The day you want to eat them, pour the enchilada sauce on top, bake, and enjoy!

More Enchiladas Recipes

Enchiladas Suizas Recipe.

Enchiladas Suizas Verdes

8 enchiladas
This enchiladas suizas recipe features corn tortillas stuffed with shredded chicken, rolled and drizzled with a creamy and delicious green sauce, then topped with lots of cheese and baked to perfection!
prep 15 minutes
cook 25 minutes
total 40 minutes

Equipment

  • Blender
  • 9×11-inch (22×28 cm) baking dish

Ingredients 

  • 8 corn tortillas
  • 1 ½ cups shredded chicken
  • 1 cup Mexican crema (or sour cream)
  • 1 ½ cups melty cheese, shredded (Oaxaca, Mozarella, Monterey Jack, etc)
  • 1 cup tomatillo sauce (read notes)
  • 1 cup chicken stock
  • ½ medium white onion (cut in quarters)
  • ¼ cup jalapeno or serrano peppers (seeded and diced)
  • 1 garlic clove (peeled)
  • cilantro (a small bunch)
  • frying oil
  • 1 Tbsp butter
  • salt & pepper

Instructions
 

Make green sauce

  • Place tomatillos or tomatillo sauce in a blender.
  • Add onion, jalapeno, cilantro, garlic, and cream. Add 1 cup of chicken stock and blend until smooth.
  • Heat the butter in a pan over medium heat. Pour the sauce, season with salt and pepper, stir and let it cook until it thickens (about 2 minutes). Turn off the heat and set aside.

Fry & fill the tortillas

  • In a frying pan heat some oil over medium heat. Fry tortillas until softened, just about 5 seconds on each side.
  • Repeat this with one tortilla at a time and place them on a plate lined with paper towels to absorb the excess of oil. Set aside and let them cool slightly.
  • Next, add 2-3 tablespoons of shredded chicken in the middle of a tortilla, and roll it like a burrito. Repeat the step until all chicken and tortillas are gone.

Assemble

  • Lightly oil a baking dish. Pour half of the sauce and spread it all over the bottom.
  • Place all tortillas filled with chicken onto the baking dish, making sure the seam side is down.
  • Pour over the remaining sauce spreading it very well on top of the enchiladas. Then add the cheese on top.

Bake

  • Heat the oven to 350°F (175°C) and bake for about 20 minutes or until the cheese is melted and bubbling.
  • Serve immediately on its own or garnish with jalapeño, cilantro, onion, and more cheese.

Notes

You can swap tomatillo sauce with fresh tomatillos, just boil them first until they’re soft. Then drain them and let them cool slightly before you blend them with the other ingredients for the sauce.
Nutrition Information
Serving: 1 enchilada | Calories: 247kcal | Carbohydrates: 17g | Protein: 15g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 52mg | Sodium: 311mg | Potassium: 251mg | Fiber: 2g | Sugar: 3g | Vitamin A: 386IU | Vitamin C: 4mg | Calcium: 184mg | Iron: 1mg
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*This recipe was originally published on this blog on June 19, 2020. It has been updated and republished on January 10, 2023.*

Maricruz Avalos Flores is a Mexican cook and photographer living in Italy where she shares authentic Mexican & Italian recipes that can be easily made at home using easy-to-find ingredients.

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Recipe Rating




16 Comments

  1. 5 stars
    I made a delicious vegan version of this. Replaced Mexican crema with cashew sour cream, and stuffed them with chicken flavored soy curls. Then topped it with vegan cheese shreds. My boyfriend said these were the best enchiladas he’s ever had! =O

  2. 5 stars
    Oh my goodness, these Enchiladas Suizas Verdes packed so much delicious flavor, read all your instructions & suggestions (thank you) used your tomatillo sauce & rice, cabbage recipes. It all came together nicely, spicy, crunchy. Everyone enjoyed this wonderful meal. Keeper. Am a follower, can count on your Mexican recipes. Do you have a recipe for real Italian Meatballs-I hope so.

  3. I think there is an error in the recipe. If you make the salsa according to the linked recipe, then use that, along with another cup of chicken stock and all the other ingredients , you end up with a watery sauce that takes much longer than 2 m to thicken. I.e., one cup of tomatillos is not equal at all to one cup of sauce. Such a laborious disappointment!

  4. 5 stars
    Enchiladas Suizas blew me away! The tender shredded chicken, creamy Swiss cheese, and tangy tomatillo sauce created a heavenly combination. I served them topped with more sour cream and my family loved them. I suggest doubling the ingredients and make an extra batch of sauce for later.

  5. 5 stars
    This was delicious! I do not have a blender so I took a skillet and buttered it and I made my own sauce with Herdez Cilantro Lime (the whole jar ) and salsa verde jar mild (1 cup) and 1.5 cup of sour cream and added salt, pepper, onion powder and cut onions and cilantro and let sauce simmer on low for maybe 10 minutes and it was UTTER PERFECTION! I put foil at the top and it came out super cheesy and melty. Ty for recipe!! I squeezed lime on the chicken as well before rolling it. It was BOMB! Thank you! xoxo

  6. 5 stars
    Excited to make this recipe. However maybe I’m over looking but I do not see where the crema is used.

  7. Excited to try this recipe – can you tell me what “tomatillo plain sauce” means? I looked at your page for tomatillo sauce – do I make that recipe as is and simply use 1 cup for this recipe and add the additional ingredients or are there substitutions made to make it plain? Thanks!

    1. Hi Kari, sorry for the confusing note, I meant you can use canned tomatillo sauce (Herdez or San Marcos are both popular brands for “salsa verde de tomatillo”), or you can use my recipe for tomatillo sauce.

      I will edit the recipe card later. Thanks for asking :)

    1. Hi, the ingredients lists is in the recipe card, you will need a cup of cream for the sauce :) Enjoy!

  8. 5 stars
    I used corn tortillas as you suggested and indeed there is a great difference, incredibly good quality and you can use them in so many ways! Loved this recipe and thank you for teaching me and bringing new types of food to my table, I’m truly loving the food from your country, cheers!

    1. Looks like a winning recipe! It brought to mind the first Enchiladas Suizas I ever ate at Sanborn’s in Mexico many years ago (1965 or -66). Pati Jinich of “Pati’s Mexican Table” mentioned the enchiladas and her experience going to Sanborn’s with her Dad and described the oval baking dish they came in and how delicious they were. That brought back many happy memories to me. I plan on making them soon!!!!