Craving a delightful blend of Mexican flavors with a creamy twist? These Enchiladas Suizas are the perfect comfort food that brings a taste of Mexico right to your kitchen!
Enchiladas Suizas, or “Swiss Enchiladas,” are a beloved Mexican dish known for their rich, creamy sauce and melted cheese topping. The name “Suizas” (Swiss) refers to the Swiss influence of dairy in the recipe. This dish is popular during family gatherings, festive occasions, or anytime you’re in the mood for something indulgent.
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Enchiladas Suizas Ingredients
These Enchiladas Suizas are made with tender shredded chicken, rolled in corn tortillas, and smothered in a creamy tomatillo sauce. Fresh ingredients and authentic flavors make this dish a standout.
- Corn tortillas
- Shredded cooked chicken
- Tomatillos
- Jalapeños
- Onion
- Garlic
- Cilantro
- Sour cream
- Heavy cream
- Monterey Jack cheese
- Vegetable oil
- Salt
- Pepper
See recipe card for quantities.
Enchiladas Suizas Instructions
Follow these steps to create delicious Enchiladas Suizas that will impress your family and friends.
- Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C). Place tomatillos, jalapeños, onion, and garlic on a baking sheet. Drizzle with oil and roast for 15-20 minutes until softened and slightly charred.
- Step 2: Prepare the Sauce
Transfer roasted vegetables to a blender. Add cilantro, sour cream, heavy cream, salt, and pepper. Blend until smooth and creamy.
- Step 3: Soften the Tortillas
Heat a small amount of oil in a skillet over medium heat. Lightly fry each corn tortilla for a few seconds on each side until pliable. Drain on paper towels.
- Step 4: Assemble the Enchiladas
Spread a small amount of sauce on the bottom of a baking dish. Fill each tortilla with shredded chicken and a spoonful of sauce. Roll up and place seam-side down in the dish.
- Step 5: Add Sauce and Cheese
Pour the remaining sauce over the enchiladas, ensuring they’re fully covered. Sprinkle shredded Monterey Jack cheese evenly on top.
- Step 6: Bake
Preheat the oven to 375°F (190°C). Bake the enchiladas for 20 minutes or until the cheese is melted and bubbly.
Hint: For an extra layer of flavor, add a sprinkle of crumbled queso fresco on top before serving.
Substitutions
Here are some substitutions to accommodate different dietary needs or ingredient availability:
- Chicken: Use shredded beef, pork, or sautéed vegetables for a vegetarian option.
- Monterey Jack Cheese: Substitute with mozzarella or cheddar cheese if unavailable.
- Sour Cream: Replace with Greek yogurt for a healthier alternative.
Variations
Customize your Enchiladas Suizas with these delicious variations:
- Spicy: Add extra jalapeños or include serrano peppers for more heat.
- Vegetarian: Fill with sautéed spinach, mushrooms, or beans instead of meat.
- Seafood: Use cooked shrimp or crab meat for a seafood twist.
Equipment
Using the right equipment ensures the best results:
– Blender or Food Processor: Essential for making the creamy sauce smooth and well-blended.
– Baking Dish: A 9×13-inch dish is ideal for accommodating all the enchiladas.
– Skillet: For lightly frying the tortillas to make them pliable and prevent tearing.
Enchiladas Suizas Storage
Enchiladas Suizas store and reheat well, making them great for leftovers:
– Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
– Freezing: Assemble the enchiladas without baking, wrap tightly, and freeze for up to 2 months.
– Reheating: Thaw overnight in the fridge if frozen. Reheat in the oven at 350°F (175°C) until heated through.
Enchiladas Suizas Top Tip
To prevent your enchiladas from becoming soggy, lightly fry the tortillas before filling them. This creates a barrier that keeps the sauce from soaking in too much.
FAQ
Yes! You can assemble the enchiladas and store them in the refrigerator, unbaked, for up to 24 hours. When you’re ready to serve, simply bake them as directed.
They are called Enchiladas Suizas because “suizas” means “Swiss” in Spanish, and the dish incorporates creamy dairy elements like cheese and cream, which are characteristic of Swiss cuisine.
The name was coined to reflect the addition of a creamy sauce and melted cheese that gives the enchiladas a rich, smooth texture not typically found in traditional Mexican enchiladas. This style originated in the mid-20th century, reportedly at a restaurant called Sanborns in Mexico City, where chefs blended Mexican flavors with European (specifically Swiss) dairy influences. The use of cream and cheese creates a fusion that led to the name “Enchiladas Suizas,” or “Swiss Enchiladas.”
Enchiladas Suizas (“Swiss Enchiladas”) are a variation of enchiladas that are topped with a creamy green tomatillo sauce that includes dairy like cream or sour cream and are generously covered with melted cheese, resulting in a richer, creamier flavor influenced by Swiss cuisine.
Enchiladas Suizas pair well with Mexican rice, refried beans, a fresh green salad, or guacamole and chips for a complete meal.
Enchiladas Suizas are made of corn tortillas filled with shredded chicken (or other fillings), rolled up and smothered in a creamy green tomatillo sauce that includes dairy like heavy cream or sour cream. They are topped with melted cheese—typically Monterey Jack or a similar melty cheese—and baked until the cheese is bubbly and golden. The dish combines the tangy flavors of tomatillos and jalapeños with the richness of cream and cheese, resulting in a creamy, savory enchilada that’s a beloved classic in Mexican cuisine.
More Mexican Recipes
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Other Chicken Recipes
Enchiladas Suizas
Equipment
- Oven
- Blender or food processor
- Skillet
- 9×13-inch baking dish
- Knife and cutting board
- Measuring cups and spoons
Ingredients
For the Filling:
- 2 cups shredded cooked chicken
- Salt and pepper to taste
For the Creamy Tomatillo Sauce:
- 1 pound tomatillos husked and rinsed
- 2 jalapeño peppers stemmed and seeded
- 1 small onion quartered
- 2 cloves garlic
- ½ cup fresh cilantro leaves
- ½ cup sour cream
- ½ cup heavy cream
- Salt and pepper to taste
For Assembly:
- 12 corn tortillas
- 1 cup shredded Monterey Jack cheese
- Vegetable oil for frying
Optional Garnishes:
- Fresh cilantro leaves
- Crumbled queso fresco
- Sliced avocado
- Additional sour cream
Instructions
Roast the Vegetables:
- Preheat your oven to 400°F (200°C).
- Place 1 pound tomatillos, 2 jalapeño peppers, 1 small onion (quartered), and 2 cloves garlic on a baking sheet.
- Drizzle with a small amount of vegetable oil.
- Roast for 15-20 minutes until the vegetables are softened and slightly charred.
Prepare the Creamy Tomatillo Sauce:
- Transfer the roasted vegetables to a blender or food processor.
- Add ½ cup fresh cilantro leaves, ½ cup sour cream, and ½ cup heavy cream.
- Blend until smooth and creamy.
- Season with salt and pepper to taste.
- Set aside.
Prepare the Filling:
- In a bowl, season 2 cups shredded cooked chicken with salt and pepper to taste.
- Optionally, stir in a few tablespoons of the prepared sauce to keep the chicken moist.
Soften the Tortillas:
- Heat a small amount of vegetable oil in a skillet over medium heat.
- Lightly fry each of the 12 corn tortillas for about 5-10 seconds on each side until they are pliable.
- Transfer to a plate lined with paper towels to drain excess oil.
Assemble the Enchiladas:
- Reduce oven temperature to 375°F (190°C).
- Spread about ½ cup of the creamy tomatillo sauce on the bottom of a 9×13-inch baking dish.
- Place a portion of the shredded chicken in the center of a tortilla.
- Roll up the tortilla tightly and place it seam-side down in the baking dish.
- Repeat with the remaining tortillas and chicken.
Add Sauce and Cheese:
- Pour the remaining creamy tomatillo sauce evenly over the assembled enchiladas, ensuring they are fully covered.
- Sprinkle 1 cup shredded Monterey Jack cheese over the top.
Bake:
- Bake in the preheated oven for 20 minutes or until the cheese is melted, bubbly, and starting to turn golden brown.
Garnish and Serve:
- Remove from the oven and let the enchiladas cool for a few minutes.
- Garnish with fresh cilantro leaves, crumbled queso fresco, sliced avocado, or a dollop of sour cream, if desired.
- Serve hot and enjoy!
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) until warmed through.
Freezing: Assemble the enchiladas without baking, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
Variations:
Vegetarian Option: Substitute the chicken with sautéed vegetables like spinach, mushrooms, or zucchini.
Spicier Version: Add extra jalapeños or include serrano peppers in the sauce.
Cheese Substitutes: Use mozzarella or cheddar if Monterey Jack is unavailable. Optional Notes: Prevent Soggy Enchiladas: Lightly frying the tortillas helps prevent them from becoming soggy by creating a barrier that keeps the sauce from soaking in too much.
Handling Jalapeños: Wear gloves when handling jalapeños to avoid skin irritation, and be sure to wash your hands thoroughly afterward.
Creamy Sauce Consistency: If the sauce is too thick, you can thin it with a little chicken broth or water to reach your desired consistency.
Rachael says
A new favorite. Had this for the first time at a local Mexican restaurant and I’m happy to see that I can make it at home whenever I want.