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 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.
TOP TIP: You can also use our creamy poblano sauce to make this super flavorful Mexican dish!
- 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.
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.
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.
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.
Lightly oil a 9×11-inch (22×28 cm) baking dish. Pour half of the sauce and spread it all over the bottom.
Arrange the assembled enchiladas seam side down in one single layer inside the baking dish.
Pour over the remaining sauce spreading it very well on top of the enchiladas. Then sprinkle the shredded cheese all over.
Heat the oven to 350°F (175°C) and bake for about 20 minutes or until the cheese is nicely melted and bubbling.
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!
- 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
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 Rojas.
- Enchiladas Suizas Rojas.
- Stacked Enchiladas.
- Chipotle Creamy Enchiladas.
Enchiladas Suizas Verdes
- 9×11-inch (22×28 cm) baking dish
- 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
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.
- 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.
- 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.
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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.