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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
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
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.
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.
- 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
- 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.
- 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.
- 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.
🙋🏻♀️ Frequently Asked Questions
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.
It’s a creamy sauce
made of tomatillos, onions, garlic, and more. The ingredients are blended and combined with cream to thicken up.
You add chopped cilantro, red onion
, avocado, extra sour cream, or extra cheese
. All would make delicious toppings.
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.
🍴 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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Did you make this recipe? Please rate the recipe below!
Chicken Enchiladas Suizas
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
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
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 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.
Can you provide the amount of tomatillos in pounds?
The recipe card mentions how many tomatillos are needed for this recipe. Hope you enjoy it!
My tomatillo sauce always turns out bitter. What am I doing wrong?
It might be that the tomatillos are not ripe. If the sauce is too bitter, add a little sugar.
Is the nutrition label for one serving or the entire dish? Also what is the size of one serving?
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!
Very tasty
Thank you!
Loved the recipe. Easy enough to make it by myself
That’s great to hear! Hope you try it again.
These were so good. My family ate them all up and left NONE for my lunch tomorrow! Sigh….
So glad your family enjoyed this recipe. Thank you!
If we’re in a hurry and want to use already-prepared salsa verde, how much do we use? Thank you!!
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.
Can crema Mexicana can be substituted for sour cream?
Yes. Definitely!
Loved these for something different!
Yes, different and so tasty!
So no good, this sauce is my favourite! Thanks
Delicious….just loved that tomatillo sauce.
Glad you loved it.
What a delicious, flavoursome meal. Such wonderful flavours.
Yes, very yummy. 🙂
The family enjoyed it.
Happy to hear that.
Chicken enchiladas looks delicious.
Very delicious.
love a good enchilada recipe! so tasty and delicious!
Happy to hear you loved it.
I loved this recipe and I will definitely make it again!
Hope you make this recipe again soon.
These sound really decadent to me! All that cheese and sauce. Do you spice it up with anything?
No. Enchiladas Suizas are good just as they are. 🙂
This looks so delicious and easy too!
Thank you. Yes, these Enchiladas Suizas are delicious!
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 🙂
Yes to all of that. Enchiladas Suizas are worth it. Love this dish!
I can’t believe how easy this is to put together. It would make a great weeknight meal that my whole family would love.
Enchiladas Suizas are perfect for weeknights. It’s a great leftover meal too.
I love allll enchiladas, including these Enchiladas Suizas. Great recipe, I’ll have to try it out soon.
I hope you try these Enchiladas Suizas out. They are yummy!