Enchiladas Suizas, or Swiss-Style Enchiladas, are corn tortillas stuffed with chicken then rolled up. A creamy sauce is poured over and topped with cheese, then baked. It’s a delicious Mexican recipe that’s hard not to love.
For the filling, I’m using leftover chicken. You can also use a rotisserie chicken – skin removed and using breast meat.
Disclosure: This post contains affiliate links.
As a kid, I didn’t understand why my mom would pat the top of our pizzas with paper towels
. I would hear her criticize other moms for cooking with lard and insist on buying whole wheat tortillas
– which I have never gotten used to, btw. Now, as the main cook of my family, I totally get it. I want to make the foods that I love but without all the extra calories.
The traditional recipe for Enchiladas Suizas involves frying tortillas. As much as I love fried foods, there’s only so much frying my arteries can take. By not frying, you reduce the calories significantly. OR, you can brush some cooking oil
on the tortillas when you’re heating them up. It’ll give them that oil flavor, and your house won’t get that frying smell.
Here, I’m just warming them up in the microwave for a minute or so, until they are pliable.
In my humble opinion, the sauce is what really makes this dish. For these “Healthier” Enchiladas Suizas, I’m using a combination of non-fat yogurt, crema mexicana (or half and half), and salsa verde. You can make your own salsa verde or this store-bought kind
is good too.
Traditionally, the recipe calls for only crema mexicana, but to cut the calories, I’m adding non-fat yogurt. Trust me. You’ll never know the difference.
Why they are called “Suizas” is in reference to the amount of dairy used in the recipe. I’m not skimping on the cheese. There really isn’t a substitute for ooey gooey, melted cheese.
Bake for 15-20 minutes, or until the cheese is melted and the chicken is heated through. Serve with a salad on the side and enjoy!
Watch Video How to Make Enchiladas Suizas
- 2 cups salsa verde
- 1 cup non-fat yogurt
- 1 cup Crema Mexicana (or Half and Half)
- Salt
- 10 corn tortillas
- 1 cup chicken - cooked and shredded
- 1 cup shredded Monterey jack cheese
- Add salsa verde, yogurt, crema mexicana, and salt in a blender.
- Blend until smooth.
- Warm up tortillas in the microwave for 1 minute, or until pliable.
- Add chicken to the center of a tortilla.
- Roll up and place in the casserole.
- Repeat with each tortilla.
- Pour sauce over the casserole.
- Add a layer of cheese to the top of the casserole.
- Place casserole in 350 degrees oven
- Bake uncovered for 15 minutes, or until top is golden brown.
- Serve with salad on the side.
Disclosure: This post contains affiliate links.
Teri says
I love allll enchiladas, including these Enchiladas Suizas. Great recipe, I’ll have to try it out soon.
Maggie Unzueta says
I hope you try these Enchiladas Suizas out. They are yummy!
Karen @ Seasonal Cravings says
I can’t believe how easy this is to put together. It would make a great weeknight meal that my whole family would love.
Maggie Unzueta says
Enchiladas Suizas are perfect for weeknights. It’s a great leftover meal too.
Ann says
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 🙂
Maggie Unzueta says
Yes to all of that. Enchiladas Suizas are worth it. Love this dish!
Emily says
This looks so delicious and easy too!
Maggie Unzueta says
Thank you. Yes, these Enchiladas Suizas are delicious!
Lisa | Garlic & Zest says
These sound really decadent to me! All that cheese and sauce. Do you spice it up with anything?
Maggie Unzueta says
No. Enchiladas Suizas are good just as they are. 🙂