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Get ready to indulge in the ultimate comfort food dish from Mexico – Enchiladas Suizas! This cheesy and creamy recipe is a great way to transform your leftover chicken into a spectacular meal that will tantalize your taste buds like never before.

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What is Enchiladas Suizas?

The Enchiladas Suizas are made with corn tortillas that are filled with shredded chicken and smothered in a delicious tomatillo sauce. The sauce is made by blending tomatillos, jalapenos, garlic, cilantro, and onion until smooth, and then cooking it with cream and cheese to give it that rich and creamy texture.

Once the tortillas are filled with the chicken, they are rolled up and placed in a baking dish, and then covered with the tomatillo sauce. More cheese is sprinkled on top, and the dish is baked until the cheese is melted and bubbly.

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Origin of Swiss (Suiza) Enchiladas

The term “Suizas” is a fun little Spanish translation of “Swiss.” Behold the Enchilada Suizas, also known as the Swiss-style enchiladas, a dish bursting with a creamy and flavorful punch. This mouthwatering creation made its grand entrance back in 1950 at a cozy Sanborns café in Mexico City. And the cherry on top? It earned its name from the generous splashes of dairy, a nod to the dairy-rich Swiss culinary tradition!

Hey there! Cinco de Mayo is just around the corner and I bet you’re already prepping for the festivities! I know, I will…Well, if you’re looking for an exciting and delicious addition to your party or gathering, I’ve got just the thing for you! Check out this amazing recipe that is not only super easy to make but also makes for a tasty leftover snack. Trust me, your taste buds will thank you for trying this out!

Make Ahead Meal: This Chicken Enchiladas Suizas recipe is one of my favorites to serve at family get-togethers. They are easy to prepare, and can be made ahead of time, reducing stress!

Ingredients You Will Need for Enchiladas Suizas:

Tomatillo Salsa– Store-bought or homemade tomatillo salsa

Heavy Whipping cream – adds creaminess to the sauce

Sour Cream – Mexican crema, regular sour cream, or Mexican sour cream, also adds more creaminess to the recipe

Cilantro – if not available or not a fan of cilantro replace it with 1/2 teaspoon of Mexican oregano

Garlic clove – one fresh clove, about 1 teaspoon of minced garlic, or 1/4 tsp of garlic powder.

Chile pepper – Diced jalapeño is optional but great if you like a little kick to your enchiladas.

Chicken – shredded rotisserie chicken makes this recipe quick and easy. Leftover roasted chicken or grilled chicken is perfect for this recipe.
Corn Tortillas – I prefer the thicker yellow corn tortillas.

Cheese – Oaxaca cheese is the perfect cheese for this recipe, the flavor is mellow and buttery, similar to string cheese, with a creamy texture and a slight saltiness to it. If Oaxaca is not available, Mozzarella and Monterey cheese will work out perfectly for Enchiladas Suizas

Topping – thinly sliced red onions add the perfect crunch to this dish. Diced white onions, diced green onions, and sliced jalapeños are all great choices for toppings.

Step by Step Instructions:

Place 1 cup of Tomatillo salsa, Mexican Crema, heavy cream, cilantro, Jalapeño (optional), and garlic clove in a blender, and process until you have a smooth sauce. Pour blender sauce into the remaining tomatillo salsa, stir well, and set aside.

Preheat the oven to 375 degrees F.

Heat the oil on a frying pan and using some tongs, fry each tortilla individually for 4 sec on each side, remove the tortilla from the oil, making sure it does not have too much oil.

Then place it into the sauce, and rub it with some sauce on both sides. Remove it from the sauce and add some shredded chicken and cheese. Roll it and place the enchilada on a 9 x 13 baking dish

Once all the tortillas are stuffed and onto the baking dish, add the rest of the creamy tomatillo sauce on top and then top it with the rest of the cheese.

Place the baking dish into the oven and bake for 20 min or until the cheese is melted.
Serve immediately with rice and beans

Storing

These enchiladas can be stored in an airtight container in the refrigerator for up to 4 days.

To freeze, let them cool completely before transferring the enchiladas to a freezer-safe container. They can be frozen for up to 3 months.

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