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Chicken Enchiladas Suizas (or Swiss-Style Enchiladas) … this 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.
Luckily, it’s easy to recreate at home especially if you have leftover chicken.
Incredibly delicious and perfect any day of the week.
Ingredients
Please refer to the recipe card for exact ingredients.
Substitutions:
- We are making homemade salsa verde. Instead, use store bought salsa verde. Just be sure to heat oil and simmer the sauce for 15 minutes to thicken it up.
- Swap sour cream for cream mexicana.
- 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.
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.
Why not make a big batch? 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 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.
- Tightly roll up and place 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 sauce over the rolled up tortillas.
- Cover all the tortillas and even the edges.
This recipe is all about the 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. Just know that it will take away from some of the richness and texture.
- Top with plenty of cheese.
- Bake for 20 minutes covered.
Why are enchiladas called suizas?
Enchiladas Suizas were first introduced in the mid 1800 by a restaurant in Mexico City called Sanborn’s. “Suizas” meaning “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.
Bake uncovered for an additional 4-5 minutes under the broiler to get that yummy, bubbly, and golden cheese on top.
Storing Tips:
Cover with plastic wrap and store in the fridge 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.
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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Chicken Enchiladas Suizas
Ingredients
For the Creamy Tomatillo Sauce:
- 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
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
Very tasty
Thank you!