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    Home » Recipes » Chicken

    Chicken Enchiladas Suizas + VIDEO

    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. 
    Jump to Recipe
    Enchiladas Suizas (or Swiss-Style Enchiladas) served on a plate next to a bottle of Mazola corn oil.
    Chicken Enchiladas Suizas in a glass baking dish.
    Two chicken enchiladas suizas served on a plate and topped with chopped cilantro.

    This is a sponsored post in partnership with Mazola® Corn Oil.

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    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. 

    Table of Contents

    • 1 Ingredients
        • 1.0.1 For the Creamy Tomatillo Sauce:
        • 1.0.2 For the Enchiladas:
    • 2 Substitutions:
    • 3 How to Make the Creamy Tomatillo Sauce
    • 4 How to Assemble the Enchiladas
    • 5 👩🏼‍🍳 Pro Tip: 
    • 6 The Easy Way:
    • 7 🙋🏻‍♀️ Frequently Asked Questions
    • 8 🫙 Storing Tips:
    • 9 🍴 Sides: 
    • 10 😋 HUNGRY FOR MORE?
    • 11 Chicken Enchiladas Suizas
      • 11.1 Ingredients
        • 11.1.1 For the Creamy Tomatillo Sauce:
        • 11.1.2 For the Enchiladas:
      • 11.2 Instructions
        • 11.2.1 For the Creamy Tomatillo Sauce:
        • 11.2.2 For the Enchiladas:
      • 11.3 Video
      • 11.4 Notes
    • 12 Storing Tips:
      • 12.1 Nutrition
          • 12.1.0.1 Maggie Unzueta

    Ingredients

    A picture of the ingredients needed to make Enchiladas Suizas.

    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: 

    • Arroz Mexicano
    • Frijoles de la Olla
    • Ensalada de Nopales
    • Champiñones a la Mexicana

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

    😋 HUNGRY FOR MORE?

    Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos.

    Did you make this recipe? Please rate the recipe below!

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

    Chicken Enchiladas Suizas

    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. 
    5 from 52 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour
    Servings: 5 people
    Calories: 720kcal
    Author: Maggie Unzueta

    Ingredients

    For the Creamy Tomatillo Sauce:

    • 16-18 tomatillos
    • 4 jalapenos
    • 2 garlic cloves
    • ½ onion
    • Water (enough to cover the ingredients)
    • 1 lime (juice)
    • ½ cilantro bunch
    • 1 teaspoon salt
    • 2 tablespoon Mazola® Corn Oil 
    • 1 15-oz sour cream container

    For the Enchiladas:

    • 2 cups chicken (cooked and shredded)
    • 12 tortillas
    • 4 cups Monterey Jack

    Instructions

    For the Creamy Tomatillo Sauce:

    • Remove husks from the tomatillos.
    • Rinse and place in a stock pot.
    • Add the jalapenos, garlic, and onion.
    • Cover with water and bring to a boil.
    • Simmer for 5 minutes.
    • Discard water and remove the ingredients. 
    • Place in a blender along with lime juice, cilantro, and salt.
    • Blend until smooth.
    • Heat oil in a stock pot.
    • Slowly, add the tomatillo sauce, or it might splatter.
    • Cover and simmer on low to medium heat for 15 minutes.
    • Let cool slightly.
    • In the blender, add 1 cup of the sour cream and ½ cup of the cooled tomatillo sauce.
    • Blend.
    • Add the cream sauce to the tomatillo sauce.
    • Mix well.
    • Then add the remaining sour cream.
    • Mix together and set aside.
    • Reserve 1 cup of the sauce for serving. 

    For the Enchiladas:

    • Heat the tortillas in the microwaves for 30 seconds, or until pliable.
    • Add about 2 tablespoons shredded chicken to the center of the tortilla along with 1 tablespoon cheese.
    • Roll up and place in a large baking dish.
    • Repeat until done.
    • Pour the creamy tomatillo sauce all over the rolled up tortillas.
    • Top with the remaining cheese. 
    • Preheat oven at 350 degrees F.
    • Bake for 20 minutes covered. 
    • Remove aluminum foil. 
    • Press the broiler button. 
    • Broil for 4-5 minutes, or until golden brown and bubbly.
    • Serve with extra sauce and enjoy.

    Video

    Notes

    Please Note: You can’t add the sour cream to hot sauce, or it will curdle. 
    An easier way to create the creamy tomatillo sauce is by blending salsa verde with sour cream and skipping the simmering part. 

    Storing Tips:

    In the fridge: Cover with plastic wrap and store for up to 5 days. 
    To freeze: Cover the enchiladas with plastic wrap 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. 

    Nutrition

    Calories: 720kcal | Carbohydrates: 47g | Protein: 42g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 1516mg | Potassium: 760mg | Fiber: 5g | Sugar: 9g | Vitamin A: 966IU | Vitamin C: 32mg | Calcium: 772mg | Iron: 4mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    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
    Website | + posts

    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.

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    About Maggie Unzueta

    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.

    Reader Interactions

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      Recipe Rating




    1. Lisa

      May 28, 2023 at 9:53 am

      Can you provide the amount of tomatillos in pounds?

      Reply
      • Maggie Unzueta

        May 30, 2023 at 8:52 am

        The recipe card mentions how many tomatillos are needed for this recipe. Hope you enjoy it!

        Reply
      • Lola Echeverria

        September 24, 2023 at 7:46 pm

        5 stars
        My tomatillo sauce always turns out bitter. What am I doing wrong?

        Reply
        • Maggie Unzueta

          September 25, 2023 at 8:43 am

          It might be that the tomatillos are not ripe. If the sauce is too bitter, add a little sugar.

    2. Dahlia

      March 29, 2023 at 10:43 pm

      Is the nutrition label for one serving or the entire dish? Also what is the size of one serving?

      Reply
      • Maggie Unzueta

        March 30, 2023 at 7:36 am

        The recipe card mentions how many servings the recipe is for and the nutritional value of these servings. You can base the serving size on the recipe photos. Hope you enjoy!

        Reply
    3. Doris

      September 08, 2022 at 5:23 pm

      5 stars
      Very tasty

      Reply
      • Maggie Unzueta

        September 13, 2022 at 10:44 am

        Thank you!

        Reply
    4. Tatiana

      February 22, 2022 at 10:24 am

      5 stars
      Loved the recipe. Easy enough to make it by myself

      Reply
      • Maggie Unzueta

        February 23, 2022 at 2:56 pm

        That’s great to hear! Hope you try it again.

        Reply
    5. Michelle

      February 17, 2022 at 7:26 pm

      5 stars
      These were so good. My family ate them all up and left NONE for my lunch tomorrow! Sigh….

      Reply
      • Maggie U

        August 15, 2022 at 2:44 pm

        So glad your family enjoyed this recipe. Thank you!

        Reply
        • Cary

          October 01, 2022 at 9:31 am

          If we’re in a hurry and want to use already-prepared salsa verde, how much do we use? Thank you!!

        • Maggie Unzueta

          October 04, 2022 at 9:13 am

          Use two jars of the salsa verde. Herdez is a pretty good brand. I’m referring to their glass jars of salsa verde. Or, buy their large plastic container kind.

      • Silvia Perkins

        September 08, 2023 at 1:25 pm

        Can crema Mexicana can be substituted for sour cream?

        Reply
        • Maggie Unzueta

          September 13, 2023 at 8:05 am

          Yes. Definitely!

    6. Donna

      February 17, 2022 at 7:19 pm

      5 stars
      Loved these for something different!

      Reply
      • Maggie Unzueta

        February 23, 2022 at 2:59 pm

        Yes, different and so tasty!

        Reply
    7. Sabrina

      February 17, 2022 at 7:02 pm

      5 stars
      So no good, this sauce is my favourite! Thanks

      Reply
    8. Debra

      February 17, 2022 at 6:17 pm

      5 stars
      Delicious….just loved that tomatillo sauce.

      Reply
      • Maggie U

        August 15, 2022 at 2:45 pm

        Glad you loved it.

        Reply
    9. Alexandra

      February 17, 2022 at 5:42 pm

      5 stars
      What a delicious, flavoursome meal. Such wonderful flavours.

      Reply
      • Maggie U

        August 15, 2022 at 2:45 pm

        Yes, very yummy. 🙂

        Reply
    10. Jan

      February 17, 2022 at 4:33 pm

      5 stars
      The family enjoyed it.

      Reply
      • Maggie U

        August 15, 2022 at 3:13 pm

        Happy to hear that.

        Reply
    11. swathi iyer

      February 17, 2022 at 4:25 pm

      5 stars
      Chicken enchiladas looks delicious.

      Reply
      • Maggie U

        August 15, 2022 at 2:45 pm

        Very delicious.

        Reply
    12. Andrea White

      February 17, 2022 at 4:14 pm

      5 stars
      love a good enchilada recipe! so tasty and delicious!

      Reply
      • Maggie U

        August 15, 2022 at 3:16 pm

        Happy to hear you loved it.

        Reply
    13. Ramona

      February 17, 2022 at 4:07 pm

      5 stars
      I loved this recipe and I will definitely make it again!

      Reply
      • Maggie U

        August 15, 2022 at 11:15 am

        Hope you make this recipe again soon.

        Reply
    14. Lisa | Garlic & Zest

      March 06, 2018 at 9:45 am

      5 stars
      These sound really decadent to me! All that cheese and sauce. Do you spice it up with anything?

      Reply
      • Maggie Unzueta

        March 07, 2018 at 6:45 pm

        No. Enchiladas Suizas are good just as they are. 🙂

        Reply
    15. Emily

      March 06, 2018 at 9:42 am

      5 stars
      This looks so delicious and easy too!

      Reply
      • Maggie Unzueta

        March 07, 2018 at 6:44 pm

        Thank you. Yes, these Enchiladas Suizas are delicious!

        Reply
    16. Ann

      March 06, 2018 at 9:35 am

      5 stars
      Yum! These look amazing. You are right, there is no substitute for cheese, and I’ll only go so far to healthify a beloved recipe. This looks like a perfect compromise 🙂

      Reply
      • Maggie Unzueta

        March 07, 2018 at 6:46 pm

        Yes to all of that. Enchiladas Suizas are worth it. Love this dish!

        Reply
    17. Karen @ Seasonal Cravings

      March 06, 2018 at 9:00 am

      I can’t believe how easy this is to put together. It would make a great weeknight meal that my whole family would love.

      Reply
      • Maggie Unzueta

        March 07, 2018 at 6:46 pm

        Enchiladas Suizas are perfect for weeknights. It’s a great leftover meal too.

        Reply
    18. Teri

      March 06, 2018 at 8:54 am

      5 stars
      I love allll enchiladas, including these Enchiladas Suizas. Great recipe, I’ll have to try it out soon.

      Reply
      • Maggie Unzueta

        March 07, 2018 at 6:47 pm

        I hope you try these Enchiladas Suizas out. They are yummy!

        Reply

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