Enchiladas Suizas Recipe (Creamy & Cheesy Chicken Enchiladas)

These creamy, cheesy, tangy, and spicy enchiladas are always a delight! Enchiladas suizas are one of the classic dishes of Mexico you won’t want to miss.

Enchiladas suizas are one of my favorite types of enchiladas. The creamy and spicy tomatillo sauce over these enchiladas is fantastic. I could probably eat just the sauce and be happy! It really gives the dish a rich flavor from the crema or sour cream and is well balanced with the spicy chiles and tangy tomatillos.

I usually like to garnish enchiladas suizas with cilantro leaves for an extra touch of fresh herby flavor. You can enjoy these enchiladas with a side of Mexican calabacitas or even on their own!

What are Enchiladas Suizas?

Enchiladas suizas or Swiss enchiladas in English, is a dish that originated in Mexico City. They are not of Swiss origin and don’t use Swiss cheese, despite their name. There is no exact answer as to why they are called enchiladas suizas. One common story is that when they were created originally and served, some would say it reminded them of the Swiss alps, because of the melted cheese on top. Whatever the reason for the name, they turned out to be some amazing enchiladas!

These enchiladas are typically stuffed with shredded chicken and then topped with the amazing creamy green sauce and cheese that gets melted in the oven. The main ingredients used in enchiladas suizas are tortillas, chicken, tomatillos, chile serrano or jalapeño, garlic, onion, cilantro, Mexican crema, cheese and salt. The sauce in these enchiladas is creamy, tangy, spicy and herby. The crema provides creaminess, while the tomatillos give tanginess and acidity to the sauce. The chile serrano or jalapeño provide some spicy heat and the cilantro some fresh herby flavor. The onion and garlic provide a layer or aromatic flavor.

How to make Enchiladas Suiza?

Cook the Chicken

1. Add chicken breasts, black pepper, salt, bay leaf, garlic, and onion to a medium or large pot. Fill the pot with water to cover the ingredients.

2. Bring the pot to a boil and then lower the heat to a simmer and cover partially. Simmer for about 15 minutes or until chicken is fully cooked.
3. Once chicken is cooked through, remove the chicken from the pot and transfer to a bowl and let it cool down. Once it’s cooled down, shred the chicken breasts.

Make the Enchilada Sauce

1. While the chicken is simmering, remove the papery husks from the tomatillos and rinse them with cool water to remove any dirt and some of the sticky layer that the husks leave behind.
2. Rinse the chile serranos or jalapeños under a sink with cool water.
3. Add the tomatillos, chile serrano or jalapeño, peeled garlic clove, and onion to a large pot.
4. Fill with enough water to cover the ingredients.

5. Bring water to a boil and then reduce to a medium heat and let simmer for about 10 to 15 minutes.
6. Remove the tomatillos, chiles, onion and garlic from the pot, let them cool down for at least 5 minutes, and then transfer to a blender.
7. Add the Mexican crema or sour cream and cilantro to the blender.

8. Blend ingredients until smooth.

Cook the Enchilada Sauce

1. Heat a medium saucepan or pot over medium heat. Add oil to the saucepan or pot and let it heat up for a few minutes until it’s hot.
2. Transfer blended sauce into the saucepan or pot.
3. Cook sauce at a medium or medium low heat and season with salt. Let sauce simmer for about 5 to 10 minutes, until it thickens a bit. Stir occasionally so sauce doesn’t stick to the pot.

Fry the Tortillas

1. Set a small skillet or fry pan over medium heat. Add enough oil to cover the bottom of the pan and to fry tortillas. Usually about 2 or 3 tablespoons of oil.
2. Let oil heat up for a few minutes.
3. Once oil is hot, one by one, lightly fry tortillas for about 5 to 10 seconds. Flip tortillas over to the other side and fry for another 5 to 10 seconds.

4. As you fry the tortillas set aside on a plate.

Assemble and Bake the Enchiladas

1. Preheat oven to 375°F.
2. Pour about 3 to 4 tablespoons of the creamy sauce into a 9″ by 13″ baking dish, or enough to cover the bottom of the dish.
3. Top the tortillas down the middle with the shredded chicken and roll them up.

4. Transfer these filled tortillas to the 9 inch by 13 inch baking dish, seam side down.

5. Pour the creamy tomatillo sauce over the filled tortillas, making sure they are well covered.
6. Add some shredded cheese over the enchiladas and bake in the oven for 15 minutes, until cheese is well melted. Remove enchiladas from the oven, garnish with cilantro leaves and enjoy!

Tips and Suggestions

1. Blend the enchilada sauce ingredients to a smooth consistency.
2. You can save yourself the step of poaching the chicken and use rotisserie chicken instead. Make sure you shred it before filling the tortillas.
3. Start with one chile serrano or jalapeño and then taste the sauce after blending. If you want more heat, add another chile. Repeat the process if necessary until you achieve the desired spice level.
4. If you prefer a creamier sauce use 1 cup of crema or sour cream. If you prefer a less creamy sauce you can use 1/4 cup of crema or sour cream.
5. You can also heat the tortillas on a comal or skillet without oil, if you prefer to not fry them. If heating them up using this method, make sure to immediately fill the tortilla with chicken, while the tortilla is warm and pliable. Otherwise it’s not as easy to roll up the tortilla without it breaking when it’s cold or not warm enough.

How to Store Enchiladas Suizas

Enchiladas suizas can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months. Make sure to store in an airtight container.

How to Reheat Enchiladas Suizas

To reheat enchiladas suizas, place in a microwave safe plate and microwave for 30 seconds to 1 minute. Check that they are warmed through, mircowave for another 30 seconds if needed.

What to Serve your Enchiladas Suizas with?

Enchiladas suizas can be served with a side of rice, beans, or Mexican calabacitas. They also make a great meal on their own!

I hope you enjoy this enchilada suiza recipe. Please let me know in the comments below if you make it and how it went.

Gracias y provecho!

Raul

Enchiladas Suizas

Enchiladas suizas are creamy, cheesy, tangy, spicy and filled with shredded chicken. The sauce is made with tomatillos, chile serrano or jalapeño, onion, garlic, cilantro, and Mexican crema or sour cream.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Servings: 4 People

Course: Main Course

Cuisine: Mexican

Ingredients Method Notes

Ingredients

  

For the Chicken

• 1 lb chicken breast
• 1/4 white onion
• 1 garlic clove
• 1 bay leaf
• 1 tsp sea salt
• black pepper to taste
• 4 cups water

For the Enchilada Sauce

• 2 lbs tomatillos husks removed and rinsed
• 2 chile serrano or jalapeño stemmed
• 1 garlic clove
• 1/4 white onion
• 1 cup cilantro  leaves and upper stems
• 1/2 cup Mexican crema or sour cream
• 1 tsp sea salt
• 1 tbsp Avocado, canola, or vegetable oil

For Frying the Tortillas

• 12 corn tortillas
• Avocado, canola, or vegetable oil

For Topping the Enchiladas

• 1 cup Chihuahua cheese, Muenster Cheese, or Monterey Jack cheese shredded

For Serving

• Cilantro for garnish

Method

 

To cook the chicken

1. Add the chicken, salt, black pepper, bay leaf, onion, and garlic to a medium or large pot.
2. Cover the chicken and the rest of the ingredients with enough water. Usually about 4 cups of water.
3. Bring pot to a boil, then reduce heat to a simmer at medium low heat and partially cover. Simmer chicken for about 15 minutes. Check that the internal temperature of the chicken at thickest part is reading 165°F.
4. Remove the Chicken from the pot and transfer to a bowl and let it cool down.
5. Once the chicken has cooled down, shred it and set aside.

To make the enchilada Sauce

1. Add the tomatillos, chile serrano or jalapeño, peeled garlic clove, and onion to a large pot. Add enough water to cover the ingredients.
2. Bring water to a boil and then reduce to a medium heat and let simmer for about 10 to 15 minutes.
3. Remove the tomatillos, chiles, onion and garlic from the pot, let them cool down for 5 at least minutes.
4. Once the ingredients have cooled down, transfer them to a blender and add the the cilantro and Mexican crema or sour cream.
5. Blend all the ingredients until smooth.

To cook the enchilada sauce

1. Heat a medium saucepan or pot over medium heat. Add oil to the saucepan or pot and let it heat up for a few minutes until hot.
2. Add the enchilada sauce to the saucepan or pot and simmer for 5 to 10 minutes. The sauce should thicken a bit and the flavors will concentrate a little more.

To fry the tortillas

1. Set a small skillet or fry pan over medium heat. Add enough oil to cover the bottom of the pan and to fry tortillas. Usually about 2 or 3 tablespoons of oil.
2. Heat oil for a few minutes until hot. One by one, lightly fry each tortilla for about 5 to 10 seconds on one side. Flip tortilla over to the other side and fry for another 5 to 10 seconds. Add more oil as needed to fry the tortillas.
3. As you fry the tortillas transfer and set aside on a plate.

To assemble and bake the enchiladas suizas

1. Preheat oven to 375°F.
2. Pour about 3 to 4 tablespoons of the creamy sauce into a 9 inch by 13 inch baking dish, or enough to cover the bottom of the dish.
3. Top each tortilla down the middle with the shredded chicken. Roll them up and transfer them to the baking dish in a single layer, seam side down.
4. Pour the enchilada sauce over the filled tortillas, making sure they are well covered. Add the shredded cheese over the enchiladas and bake in the oven for 15 minutes, until cheese is well melted.

To serve

1. Garnish with cilantro leaves and enjoy!

Notes

1. 1. Blend the enchilada sauce ingredients to a smooth consistency.

1. 1. You can save yourself the step of poaching the chicken and use rotisserie chicken instead. Make sure you shred it before filling the tortillas.

1. 1. Start with one chile serrano or jalapeño and then taste the sauce after blending. If you want more heat, add another chile. Repeat the process if necessary until you achieve the desired spice level.

1. 1. If you prefer a creamier sauce use 3/4 cup or 1 cup of crema or sour cream. If you prefer a less creamy sauce you can use 1/4 cup of crema or sour cream.

1. 1. You can also heat the tortillas on a comal or skillet without oil, if you prefer to not fry them. If heating them up using this method, make sure to immediately fill the tortilla with chicken, while the tortilla is warm and pliable. Otherwise it’s not as easy to roll up the tortilla without it breaking when it’s cold or not warm enough.