Enchiladas Suizas

Enchiladas suizas verdes is a popular Mexican dish made with corn tortillas stuffed with shredded chicken and bathed with a creamy green sauce flavored with hints of cilantro and jalapeño. The dish is then topped with cheese and baked to perfection.

Enchiladas suizas in a baking dish. Seen from above.

What Is Enchilada Suiza?

Enchiladas suizas (plural) is a variation of a traditional Mexican green enchilada recipe because it’s made by adding cream to the sauce, topping with lots of cheese, and then baking until cheese melts. The name “Suiza” translates to Swiss. So, Enchilada Suizas are literally Swiss-style enchiladas (or Suiza enchiladas).

This type of enchilada was popularized by Sanborn’s – and to this day they are well known all over the country. Enchiladas suizas are prepared by making regular enchiladas and then baking them in the oven, unlike the traditional enchiladas that are first dipped in a sauce and then fried.

Enchiladas suizas close-up

What is Suiza sauce made of?

The creamy sauce for this Suiza enchiladas is made with tomatillos, onions, cilantro, and green peppers – like jalapeno or serrano. In enchiladas suizas, the cream is also added to make the sauce with a thicker and creamy consistency. Some variations may include cream cheese on the sauce, which gives an extra flavor and creamy touch.

It’s possible to make mexican green tomatillo sauce at home, but in some countries is not easy to find fresh ingredients such as tomatillos, cilantro, or poblano peppers.

So you can use canned tomatillos, or store-bought tomatillo sauce and just blend it with the other ingredients to make it richer. I went with the second option and the sauce turned out delicious.

Closeup on chicken enchilada suiza.

Ingredients you will need

  • 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 roasted 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 with pepper, smoky paprika, and a pinch of cumin.
  • Sauce: Use store bought sauce or cook your own fresh tomatillo. Cilantro adds a nice flavor but not everyone likes it, you can use parsley instead, to add that nice, green color. As for green chilies, add anything you have available but remember to discard seeds and veins if you don’t like spicy food.
  • Cream: Traditionally for enchiladas suizas 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 Oaxaca or Asadero cheese. Since I can’t find either of those here where I live, I use sometimes a mix of mozzarella filante and Fontina. So, use any cheese that can melt nicely.

How To Make Enchiladas Suizas

Make the green sauce

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 showing how to make the green 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 heat and set aside.

Salsa verde (green sauce) boiling on a pan.

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. Do 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.

Some fried tortillas placed between paper kitchen towels.

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

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

Assemble suiza enchiladas

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

Adding sauce on baking dish bottom.

Place all tortillas filled with chicken onto the baking dish, making sure the seam side is down.

Tortillas filled placed on the baking dish.

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

Enchiladas topped with cheese before baking.

Bake

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

Enchilada suiza topped with onions, jalapeno, and cilantro.

Can Be Made Ahead?

Yes. You can make the sauce up to 3 days ahead and keep it in the fridge. And you can also 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 sauce, keep it in a separate container. The day you want to eat them, pour the enchilada sauce on top, bake, and enjoy!

How To Store & Reheat

If you have some enchiladas suizas 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 with 1-minute intervals or in the oven, covered with foil for about 15 minutes at 350°F/175°C.

Watch How To Make It

Before starting. Please watch our video below to guide you through the preparation of this delicious enchiladas suizas recipe!

More Enchiladas Recipes

Enchiladas Suizas

author Maricruz
8 enchiladas
Cheesy and gooey Enchiladas made with green salsa, shredded chicken, and lots of cheese. These enchiladas Suizas are the perfect recipe for cheese lovers!
prep 15 minutes
cook 25 minutes
total 40 minutes

Ingredients 

  • 8 corn tortillas
  • 1 ½ cups shredded chicken
  • 1 cup Mexican crema
  • 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 plain sauce in a blender.
  • Add onion, jalapeno, cilantro, garlic, and cream. Add 1 cup or 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 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 each side.
  • Repeat this with one tortilla at time and place them on a plate lined with paper towels to absorb excess of oil. Set aside and let them cool slightly.
  • Next, add 2-3 tablespoons of shredded chicken in the middle of a tortilla, roll like a burrito. Repeat the step until all chicken and tortillas are gone.

Assemble

  • Lightly oil a 9×11-inch (22×28 cm) baking dish. Pour half of 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 enchiladas. Then add the cheese on top.

Bake

  • Heat the oven to 350°F (175°C) and bake for about 20 minutes or until cheese is melted and bubbling.
  • Now you can serve them just as they are or top them with jalapeño, cilantro, onion, and more cheese.

Notes

If you using fresh tomatillo you need to boil them first until they’re soft. Then drain and let them cool slightly before you blend them with the other ingredients. 
*frying oil calories are not included in the recipe nutrition’s info.
Nutrition Information
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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Recipe Rating




8 Comments

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

  2. 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 :)

  3. 5 stars
    Excited to make this recipe. However maybe I’m over looking but I do not see where the crema is used.