Chicken Enchiladas Suizas + VIDEO

Name: Chicken Enchiladas Suizas
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 16-18 tomatillos; 4 jalapenos; 2 garlic cloves; 1/2 onion; Water ((enough to cover the ingredients)); 1 lime ((juice)); 1/2 cilantro bunch; 1 tsp salt; 2 tbsp Mazola® Corn Oil; 1 15-oz sour cream (container); 2 cups chicken ((cooked and shredded)); 12 tortillas; 4 cups Monterey Jack

Published: Feb 17, 2022 · Updated: Nov 9, 2022 by Maggie Unzueta

Chicken Enchiladas Suizas are made of rolled tortillas stuffed with shredded chicken. They are topped in a rich and creamy tomatillo sauce and sprinkled with lots of cheese.

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Two chicken enchiladas suizas served on a plate and topped with chopped cilantro.

Chicken Enchiladas Suizas (or Swiss-Style Enchiladas) is what I always order at Sanborn’s.

It’s a very popular restaurant throughout Mexico that has been around forever and a day. Their version is so yummy.

This easy enchilada recipe features a creamy sauce that goes great with Mexican rice and refried beans.

It’s easy to recreate at home and a great way to use up leftover chicken. Incredibly delicious and perfect any day of the week.

Also try enchiladas verdes and enchilada rojas.

Ingredients

Please refer to the recipe card for exact measurements.

For the Creamy Tomatillo Sauce:

tomatillos
jalapenos
garlic cloves
white onion or red onion
Water (enough to cover the ingredients)
lime (juice)
cilantro bunch
salt
Mazola® Corn Oil
sour cream container

For the Enchiladas:

chicken (cooked and shredded)
tortillas
Monterey Jack cheese or Mozzarella cheese

Substitutions:

Swap sour cream for Mexican crema.
Enchiladas are traditionally made with corn tortillas. Using flour tortillas to make enchiladas is an American adaptation.
Types of cheese you can use – anything that melts well like Monterey Jack, Manchego, or Chihuahua cheese. Ironically, Swiss cheese is as frequently used for this great recipe.

How to Make the Creamy Tomatillo Sauce

A pot with uncooked tomatillos and other ingredients need to make the creamy green salsa.

Here, we are boiling the ingredients, but you can also make Roasted Tomatillo Salsa which adds another layer of flavor.

We are making homemade salsa verde – using green chiles. If you do not have the time, use store-bought salsa verde. Just be sure to heat the oil and simmer the sauce for 15 minutes to thicken it up.

A blender with the salsa verde needed to make the Swiss-Styleenchiladas.

Why not make a big batch of enchilada sauce? Stick some in the freezer for later or serve with chips.

To make salsa verde last longer in the fridge, use vinegar instead of lime. It will make the salsa tangier.

Store in an airtight container for up to 10 days.

A collage showing how to make the creamy green salsa.

Heat the Mazola® Corn Oil in a large skillet and slowly add the salsa verde.
Simmer for 15 minutes. Let cool slightly.
Add some of the sour cream and about ½ cup of the salsa to a blender.
Blend and add to the pot. Mix well. Then add the remaining sour cream.

Mazola® Corn Oil is a heart-healthy* cooking oil that has multiple purposes for you and your family – baking, grilling, even good as a marinade.

Simmering the sauce will thicken it up, making it RICHER and more delicious.

Please Note: You can’t add the sour cream to hot sauce, or it will curdle. Blending it with a little sauce will temper it, allowing it to incorporate without curdling.

How to Assemble the Enchiladas

A collage showing how to roll the enchiladas.

Heat up the tortillas until pliable.
Add chicken and cheese to the warm tortillas.
Tightly roll tortilla and place seam side down in a large baking dish.
Repeat until there are no more tortillas.

👩🏼‍🍳 Pro Tip:

Do this step ahead of time. Place in the fridge for up to 3 days. Then add the sauce when ready to bake.

A ladle with creamy green sauce over unbaked enchiladas.

Pour the remaining sauce over the rolled up tortillas.
Cover all the tortillas and even the edges.

This recipe is all about the creamy green sauce. Save some (about 1 cup) for serving.

The Easy Way:

An easier way to create the creamy tomatillo sauce is by blending salsa verde with sour cream and skipping the simmering part. It’ll take away from some of the richness and texture. To avoid that, simply add cream cheese.

Chicken Enchiladas Suizas in a glass baking dish topped with cheese waiting to be put in the oven.

Top with plenty of cheese (extra cheese for me, please).
Bake for 20 minutes covered.
Bake uncovered for an additional 4-5 minutes under the broiler to get that yummy, bubbly, and golden cheese on top.

This recipe is all about the sauce. Save some of the green salsa (about 1 cup) for serving.

Chicken Enchiladas Suizas in a glass baking dish.

🙋🏻‍♀️ Frequently Asked Questions

Why are enchiladas called suizas?

Enchiladas Suizas was first introduced in 1950 by a restaurant in Mexico City
called Sanborn’s. “Suizas” means “Swiss” because this recipe uses a lot of cheese and cream like in many Swiss recipes.

What is Suiza sauce made of?

It’s a creamy sauce
made of tomatillos, onions, garlic, and more. The ingredients are blended and combined with cream to thicken up.

What can I add to enchiladas?

You add chopped cilantro, red onion
, avocado, extra sour cream, or extra cheese
. All would make delicious toppings.

What is the difference between enchiladas and enchiladas suizas?

Enchiladas are made of rolled up tortillas that have been stuffed. There are different varieties – red, green, even mole! Enchiladas Suizas are a type of enchiladas made with a creamy tomatillo sauce.

🫙 Storing Tips:

Cover with plastic wrap or an airtight container and store in the fridge for up to 5 days.
To freeze, cover the enchiladas with plastic wrap and then aluminum foil—up to 3 months in the freezer. To reheat, simply bake covered with aluminum foil for 30 minutes, or until cooked through.

Enchiladas Suizas (or Swiss-Style Enchiladas) served on a plate next to a bottle of Mazola corn oil.

🍴 Sides:

This Chicken Enchiladas Suizas recipe is so super tasty. Rich, creamy, and perfect for dinner any night of the week.

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Corn oil is a cholesterol-free food that contains 14g of total fat per serving. See nutrition information on product label or at Mazola.com for fat and saturated fat content

Maggie Unzueta

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Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Chicken Enchiladas Suizas + VIDEO