The first time I had Enchiladas Suizas, I was at my abuela’s crowded kitchen table during a family reunion. The scent of roasted tomatillos and fresh cilantro hit me before I even saw the bubbling dish coming out of the oven. One bite of that creamy green sauce-covered chicken, and I was hooked for life! That moment sparked my love affair with authentic Mexican cooking.
Now, after years of tweaking recipes (and begging my tías for their secrets), I’ve perfected my version of these heavenly enchiladas. What makes Enchiladas Suizas so special? That luscious Swiss-inspired cream sauce hugging every bite – it’s comfort food at its absolute best. Trust me, once you try this recipe, it’ll become your new go-to for dinner parties and cozy nights alike.
The magic happens in just about 40 minutes with simple ingredients. Let me show you how to make Enchiladas Suizas that taste like they came straight from a Mexico City fonda!
Why You’ll Love These Enchiladas Suizas
Oh, where do I even start? These Enchiladas Suizas have stolen the hearts of everyone I’ve ever served them to – and here’s why:
- That luscious creamy sauce – the perfect balance of tangy green salsa and rich cream that makes every bite dreamy
- The flavor explosion from the roasted tomatillos and fresh cilantro in the salsa verde
- How quick and easy they come together (under 40 minutes!) for such an impressive dish
- The way the Swiss cheese melts into golden perfection on top – pure comfort food magic
- They’re perfect for leftovers – somehow taste even better the next day!
Seriously, once you try these, you’ll understand why they’re my most-requested recipe. The blend of textures and flavors is just unreal!
Enchiladas Suizas Ingredients
Alright, let’s gather our goodies! Here’s everything you’ll need to make these heavenly Enchiladas Suizas – I promise, every ingredient plays a special role in creating that perfect balance of flavors:
- 4 cups cooked shredded chicken – I use leftovers from a roasted bird, but poached breasts work great too
- 12 corn tortillas – the 6-inch size is perfect for rolling (and yes, it must be corn – flour tortillas just don’t get that authentic texture!)
- 2 cups green salsa (salsa verde) – homemade if you’re ambitious, but a good store-bought version saves time
- 1 cup heavy cream – this is what gives the sauce that luxurious Swiss-inspired richness
- 1 cup shredded Swiss cheese – the nutty flavor is essential for authentic Enchiladas Suizas
- 1/2 cup sour cream – for garnish (Greek yogurt works if you’re feeling health-conscious)
- 1/4 cup chopped fresh cilantro – don’t skip this! It brightens up the whole dish
- 2 tbsp vegetable oil – just enough to lightly fry those tortillas to perfection
- Salt to taste – I always start with 1/2 tsp and adjust from there
Quick tip from my tía: If you can’t find Swiss cheese, try Gruyère for a similar flavor profile. And for my vegetarian friends, swap the chicken for sautéed mushrooms or spinach – they soak up that creamy sauce beautifully!
Equipment You’ll Need
Don’t worry – you won’t need any fancy gadgets for these enchiladas! Just gather these basic kitchen staples:
- A medium skillet for quickly frying those tortillas (I use my trusty cast iron one)
- A 9×13 inch baking dish – glass or ceramic works great for even heating
- A mixing bowl for combining that dreamy green sauce
- Tongs to flip the tortillas without burning your fingers (lesson learned!)
That’s it! See? I told you this recipe keeps things beautifully simple.
How to Make Enchiladas Suizas
Alright, let’s get to the fun part – making these beauties! Don’t worry, I’ll walk you through every step. Just follow along, and you’ll have a bubbling dish of Enchiladas Suizas ready in no time.
Preparing the Tortillas
First things first – let’s get those tortillas ready. Heat your skillet over medium heat and add the vegetable oil. You’ll want it just hot enough that a tortilla sizzles when it hits the pan, but not smoking (trust me, I’ve learned that the hard way).
Quickly fry each tortilla for about 10 seconds per side – just enough to soften them without making them crispy. Use tongs to flip them, and lay them on paper towels to drain any excess oil. This step prevents them from cracking when you roll them later. Easy, right?
Assembling the Enchiladas
Now comes the fun part – filling and rolling! Place about 1/3 cup of shredded chicken in the center of each tortilla. Roll them up tightly and place them seam-side down in your baking dish. I like to line them up snugly so they all get coated evenly with that gorgeous sauce.
Pro tip: Don’t overfill them, or they’ll burst open in the oven. Just enough chicken to feel substantial, but not so much that you can’t roll them neatly. You’ll get the hang of it after the first couple!
Making the Creamy Green Sauce
Here’s where the magic happens! In a mixing bowl, combine the green salsa and heavy cream. Stir until it’s smooth and creamy – you’ll know it’s ready when it’s a beautiful pale green color. This sauce is what makes Enchiladas Suizas so special, so take a moment to appreciate its glory.
Pour the sauce evenly over your rolled tortillas, making sure every one gets a good coating. Don’t be shy – you want them swimming in that creamy goodness!
Baking the Enchiladas Suizas
Pop your baking dish into the preheated oven (375°F/190°C) and let the magic happen! Bake for about 20 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are just starting to turn golden. The smell will drive you crazy – fair warning!
I always peek at the 15-minute mark to make sure everything’s cooking evenly. If the cheese isn’t quite melted yet, give it another 5 minutes. You’ll know it’s done when the sauce is bubbling around the edges.
Garnishing and Serving
When the enchiladas come out of the oven, resist the urge to dive right in – let them cool for about 5 minutes. This helps the sauce set a bit so they’re easier to serve. Then, dollop on that sour cream and sprinkle with fresh cilantro. The contrast of the cool sour cream with the warm, cheesy enchiladas is pure heaven.
And there you have it – Enchiladas Suizas that’ll make you feel like a pro! Serve them up with some rice and beans, and watch them disappear. You’re welcome!
Tips for Perfect Enchiladas Suizas
After making these dozens of times (and yes, a few messy failures), here are my foolproof tips for enchilada success:
- Keep your filling snug but not stuffed – about 1/3 cup chicken per tortilla prevents bursting
- Taste your salsa verde first – if it’s spicy, mix in extra cream; if mild, add a diced jalapeño to the chicken
- Warm those tortillas properly – 10 seconds per side in oil is the sweet spot between flexible and greasy
- Let them rest before serving – 5 minutes out of the oven means cleaner slices
- Fresh cilantro is non-negotiable – that pop of green makes all the difference!
Bonus trick from my abuela: Sprinkle a little extra cheese under the enchiladas before adding sauce – creates a delicious crispy bottom layer!
Enchiladas Suizas Variations
Don’t be afraid to play around with this recipe – some of my favorite twists include:
- Spice it up with diced jalapeños mixed into the chicken or extra chili flakes in the sauce
- Cheese lovers can try pepper jack instead of Swiss for an extra kick (or go wild with a Mexican cheese blend)
- Vegetarian version swaps chicken for sautéed mushrooms, spinach, or roasted sweet potatoes
- Shortcut hack – use rotisserie chicken when you’re pressed for time
The beauty of Enchiladas Suizas? That creamy green sauce makes everything taste amazing, so feel free to get creative!
Serving Suggestions
Honestly, these enchiladas shine all on their own, but if you want to make it a proper fiesta, here’s what I love serving alongside:
- Mexican rice – the tomato-y flavors complement that creamy sauce perfectly
- Refried beans – because what’s an enchilada without beans?
- Bright, crisp salad with lime dressing to cut through the richness
- Ice-cold horchata or a crisp lager for the ultimate pairing
But hey – no shame in eating them straight from the baking dish with just a fork either!
Storing and Reheating Enchiladas Suizas
Here’s the beautiful thing – these enchiladas taste almost better the next day! Let them cool completely, then store in an airtight container in the fridge for up to 4 days. When reheating, I always use the oven (350°F for about 15 minutes) to keep that perfect texture. The microwave works in a pinch, but the tortillas can get soggy. Freezing? Absolutely! Just wrap individual portions tightly and they’ll keep for 2 months – perfect for those “I need comfort food NOW” emergencies!
Nutritional Information
Okay, let’s talk numbers – but first, full disclosure! These values are estimates based on my exact recipe with the ingredients listed. Your numbers might vary slightly depending on brands or tweaks you make (like using low-fat cream or extra cheese – no judgement here!).
For two enchiladas (because let’s be real, who’s stopping at one?), you’re looking at:
- 450 calories – that creamy goodness comes with some energy!
- 25g fat (12g saturated) – thank the cheese and cream for that richness
- 30g protein – hello, chicken power!
- 30g carbs with 4g fiber from those corn tortillas
- 600mg sodium – go easy on extra salt if you’re watching this
Now, before anyone panics about the fat content – remember, this is authentic comfort food meant to be enjoyed in moderation. That said, you can lighten it up by using half-and-half instead of heavy cream or reduced-fat cheese if you prefer. But personally? I say life’s too short to skip the full-fat version when craving the real deal!
Frequently Asked Questions
Can I use flour tortillas instead of corn?
I know flour tortillas seem tempting, but trust me – corn tortillas make all the difference! They hold up better to the sauce and give that authentic texture. Flour tortillas tend to get mushy. If you must use flour, try lightly baking them first to help them firm up.
How long do leftovers last?
These enchiladas actually improve overnight! Store them covered in the fridge for up to 4 days. The flavors meld beautifully. Just reheat gently in the oven to maintain that perfect texture.
Can I freeze Enchiladas Suizas?
Absolutely! They freeze like a dream. Assemble but don’t bake, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking as usual. Perfect for meal prep!
What if I can’t find Swiss cheese?
No worries! Gruyère makes a great substitute with similar nutty notes. For something more Mexican, try Chihuahua cheese – it melts beautifully and adds authentic flavor.
Is there a way to make this recipe less spicy?
Easy fix! Use mild salsa verde and add extra cream. You can also stir in a tablespoon of honey to balance any remaining heat. Taste as you go!
Final Thoughts
There you have it – my absolute favorite way to make Enchiladas Suizas! Give this recipe a try and let me know how it turns out. Tag me in your photos or leave a comment – I’d love to hear about your enchilada adventures. Now go grab those tortillas and get cooking!
40-Minute Enchiladas Suizas with Irresistible Creamy Sauce
Enchiladas Suizas are a delicious Mexican dish featuring tortillas stuffed with chicken, covered in a creamy green sauce, and baked to perfection.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Lactose
Ingredients
- 4 cups cooked shredded chicken
- 12 corn tortillas
- 2 cups green salsa (salsa verde)
- 1 cup heavy cream
- 1 cup shredded Swiss cheese
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 2 tbsp vegetable oil
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the vegetable oil in a skillet over medium heat. Lightly fry each tortilla for about 10 seconds on each side to soften them. Drain on paper towels.
- Fill each tortilla with shredded chicken and roll it up. Place the rolled tortillas seam-side down in a baking dish.
- In a bowl, mix the green salsa and heavy cream. Pour this mixture over the rolled tortillas.
- Sprinkle the shredded Swiss cheese evenly over the top.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for 5 minutes. Garnish with sour cream and chopped cilantro before serving.
Notes
- You can use store-bought green salsa or make your own for a fresher taste.
- For a spicier version, add chopped jalapeños to the filling.
- Serve with a side of rice and beans for a complete meal.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
