Enchiladas Suizas Recipe

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Creamy. Cheesy. Comforting. Enchiladas Suizas are a classic Mexican dish with Swiss influence (“Suizas” means Swiss), known for their rich, creamy tomatillo sauce and gooey melted cheese topping. These enchiladas are the perfect blend of tangy, savory, and spicy—like a warm hug on a plate. Let’s roll them up and dive into that cheesy goodness!

Ingredients

For the Green Cream Sauce:

  • 1 lb tomatillos, husked and rinsed

  • 2 garlic cloves

  • 1 small onion, quartered

  • 1–2 serrano or jalapeño peppers (adjust to heat preference)

  • ½ cup fresh cilantro

  • ½ cup Mexican crema (or sour cream)

  • ¼ cup heavy cream

  • 1 tsp salt

  • ½ tsp ground cumin

  • Optional: ½ avocado for extra creaminess

For the Enchiladas:

  • 2 cups cooked shredded chicken (rotisserie works great)

  • 8–10 corn tortillas

  • 2 cups shredded cheese (Monterey Jack, Chihuahua, or Oaxaca)

  • ½ cup chopped white onion (optional)

  • Oil for softening tortillas

  • Extra crema and chopped cilantro for garnish

  • Instructions

    1. Make the Sauce:

      • In a saucepan, boil tomatillos, garlic, onion, and peppers for 10 minutes or until tomatillos are soft and pale green.

      • Transfer to a blender with cilantro, crema, heavy cream, salt, cumin, and optional avocado. Blend until smooth and creamy. Taste and adjust salt or heat.

    2. Prep the Tortillas:

      • Lightly fry each tortilla in oil for 10 seconds per side to soften. Drain on paper towels.

    3. Assemble the Enchiladas:

      • Preheat oven to 375°F (190°C).

      • Pour a small amount of sauce in the bottom of a baking dish.

      • Fill each tortilla with chicken and a sprinkle of cheese. Roll up and place seam-side down in the dish.

    4. Smother and Bake:

      • Pour the green cream sauce over the enchiladas and top with remaining cheese.

      • Bake uncovered for 20–25 minutes, until cheese is bubbly and slightly golden.

    5. Garnish and Serve:

      • Drizzle with crema, sprinkle chopped cilantro, and serve with a side of rice or a light salad.

      • Pro Tip: You can make the sauce ahead of time and refrigerate it for up to 3 days. These enchiladas are also freezer-friendly—perfect for meal prep!
      • Want a spicier version or vegetarian twist? Let me know and I can tweak the recipe for you!

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