The flavorful chicken-filled tortillas in Enchiladas Suizas are coated in a thick, creamy green sauce and topped with a hefty helping of cheese. This is a real Mexican meal that you should not pass up!
WHAT ARE ENCHILADAS SUIZAS?
A famous Mexican dish called enchiladas suizas is created with corn tortillas filled with shredded chicken, topped with loads of cheese and a creamy green sauce made with Mexican crema.
Since “suizas” translates to “Switzerland” in Spanish, the dish bears the name of the Swiss people. The term, which first appeared at a Sanborns cafe in Mexico City, alludes to the copious amount of dairy used in its production.
ENCHILADAS SUIZAS INGREDIENTS
- Salsa verde: To save time, you may either create your own homemade salsa verde or use your preferred store-bought kind.
- Cream: I suggest using Mexican crema to get that silky, creamy sauce. These days, most grocery stores, especially those that sell Mexican food, have it easily.
- Tortillas: I usually buy corn tortillas from the grocery, but you may substitute flour tortillas if you’d rather.
- Shredded chicken: Any leftover shredded chicken that you have in the refrigerator can be used. I suggest shredding a cooked rotisserie chicken that you purchase from the grocery store at home.
- Cheese: For a more genuine Mexican cheese flavor, I suggest shredding Oaxaca or Chihuahua cheese. If Monterey jack or mozzarella is all you have available, then use them instead.
- Cilantro: Although it’s completely optional, I love adding some chopped cilantro to the cream sauce to give it a little of herby brightness. You can totally skip the cilantro if you don’t like it.
HOW TO MAKE ENCHILADAS SUIZAS
Prepare the cream sauce for salsa verde. Mix the salsa verde and cilantro together, fry in a small pot with oil for 1 minute, then take it from the heat and add in the Mexican crema.
More Mexican crema can be added according on personal liking.
Get the chicken ready. Combine half of the green cream sauce and some shredded chicken in a big bowl.
I like making this using rotisserie chicken since it’s so juicy and time-efficient!
Put the enchiladas together. First, stuff the tortillas with cheese and chicken mixture that has been shreds. Put them in the baking dish seam-side down. Transfer the leftover cream sauce over the surface and scatter additional shredded cheese on top.
After cooking, serve. The cheese should be completely melted and bubbling after 15 to 20 minutes in the oven. Add some fresh cilantro and sliced onions on top!
TIPS FOR THE BEST ENCHILADAS SUIZAS
- Use any leftover shredded chicken or get a rotisserie chicken from your neighborhood supermarket to save time!
- Add an additional ¼ to ½ cup of Mexican crema for an extra creamy sauce.
- To keep the corn tortillas from ripping when being assembled, be sure to reheat them in the microwave covered with a moist paper towel. As an alternative, you may soften them by briefly frying them in a small amount of oil for five seconds on each side.
RECOMMENDED TOOLS
- Blender: Aids in adding salsas and sauces to a variety of Mexican dishes.
- Baking dish: An indispensable cooking tool is a 9×13-inch baking dish. Ideal for casseroles, desserts, and enchiladas.
- Box grater: This tool has a nice grip and is ideal for shredding cheeses.
STORING AND FREEZING ENCHILADAS SUIZAS
For up to four days, these enchiladas can be kept in the refrigerator in an airtight container.
After letting them cool fully, move the enchiladas to a freezer-safe container in order to freeze. You may freeze them for up to three months.
MORE MEXICAN RECIPES YOU MIGHT LIKE
Enchiladas Suizas
The ingredients for enchiladas suizas include corn tortillas filled with chicken, a creamy green sauce, and loads of cheese!
- 2 cups salsa verde (homemade or store-bought)
- ¼ cup packed cilantro* (optional)
- 1 tablespoon vegetable oil (plus more if frying)
- ½ cup Mexican crema (* plus more if you want it extra creamy)
- 2 ½ cups cooked shredded chicken*
- Kosher salt (to taste)
- 12 corn tortillas
- 3 cups shredded Chihuahua cheese*
- Sliced onions (for topping)
- Turn the oven on to 375°F. In a large blender, mix the salsa verde and cilantro (if using) until smooth.
- In a medium saucepan, heat the oil over medium heat. Stirring periodically, heat the salsa verde for one minute after adding it. After turning off the heat, whisk in the Mexican crema. Add an additional ¼ to ½ cup of Mexican crema for an extra creamy sauce.
- Combine the shredded chicken and ½ cup of the green cream sauce in a big bowl, stirring to cover everything. If needed, taste and add salt for seasoning.
- If you want to reheat the tortillas in the microwave, cover them with a moist paper towel and cook for one minute, turning them over halfway through to ensure they are all warm and soft.
- In case you want to cook the tortillas, preheat a small pan with two to three teaspoons of oil over medium-high heat. After it’s heated, gently cook each tortilla for ten seconds, turning it halfway through, or until it becomes soft. To drain off extra oil, transfer the tortillas to a dish covered with paper towels.
- Transfer a quarter of a cup of the green cream sauce into a 9 x 13 baking dish. To coat, evenly distribute it over the bottom.
- Place 1 ½ cups of shredded cheese and the shredded chicken mixture into the tortillas to assemble the enchiladas. Transfer the enchiladas, seam-side down, onto the baking dish that has been prepared, and cover with the leftover green cream sauce. Add the remaining cheese shreds on top.
- Bake the cheese for 15 to 20 minutes, or until it is bubbling and melted. Add some sliced onions as a garnish, then serve right away.
- Chicken: You may prepare your own shredded chicken at home, use a store-bought rotisserie chicken, or use whatever leftover chicken you have in the fridge. You’ll need roughly 1 pound of raw chicken if you’re creating your own shredded chicken from scratch.
- Mexican crema: Add an additional ¼ to ½ cup of Mexican crema for an extra creamy sauce.
- Cilantro: Although it’s completely optional, I love adding some chopped cilantro to the cream sauce to give it a little of herby brightness. You can totally skip the cilantro if you don’t like it.