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Chicken Enchiladas Suizas

Chicken Enchiladas Suizas

Chicken Enchiladas Suizas

This is incredibly easy to make. The cheese in the dish can be varied as well.

Enchiladas Suizas is one of those dishes that is almost better if it rests overnight and the cheese sauce is added just before it goes into the oven. That makes it a perfect Cinco de Mayo dinner since you can make it ahead, and enjoy your margaritas while it bakes away in the oven. I serve my enchiladas with a wonderful recipe for Mexican coleslaw that I highly recommend. It gives a new dimension to the dish. It’s not just wildly colorful — it’s mayonnaise-free. Which may just make up for the decadent cream sauce, the Suiza part of the enchilada.


For the coleslaw

  • One 16-ounce bag slaw mix
  • One 14-ounce can sweet corn kernels
  • One 14-ounce can black beans
  • 1 small red onion, sliced
  • 1 red bell pepper, diced
  • 1 large tomato, diced
  • 1 jalapeño, seeded, sliced fine
  • 1/2 Cup cilantro leaves and stems
  • 1/2 -3/4 cup bottled garlic vinaigrette salad dressing

For the enchiladas

  • 1 Tablespoon unsalted butter
  • 1 Cup chopped onion
  • 1 green bell pepper, seeded and chopped
  • 1/2 cooked rotisserie chicken, meat shredded into a bowl
  • 8 Ounces grated Cheddar
  • One 4-ounce can diced green chiles
  • 1 Cup green chile salsa
  • 1/2 Cup chopped cilantro
  • 4 Teaspoons ground cumin
  • Salt and black pepper, to taste
  • Cooking spray, for the baking pan
  • 12 -15 7-inch flour tortillas
  • 10 Ounces Monterey or pepper Jack cheese, grated
  • 1 Cup whipping cream
  • 1/2 Cup chicken broth
  • 1 Cup chopped avocado, for garnish (optional)
  • 1 Cup chopped tomato, for garnish (optional)
  • 1 Cup chopped fresh cilantro, for garnish (optional)

Recipe Summary

  • 11/2 pounds boneless skinless chicken thighs
  • 12 ounces tomatillos, husked and thoroughly rinsed
  • 1 poblano chile, halved lengthwise, seeds, ribs, and stem removed
  • 1 medium white onion, half cut into 3 wedges, remaining half finely chopped for serving
  • 2 garlic cloves, smashed and peeled
  • 1 jalapeno, stem removed, plus more thinly sliced for serving
  • 1/2 cup packed cilantro sprigs, plus more leaves, for serving
  • 1 cup sour cream
  • 2 teaspoons fresh lime juice
  • 1 teaspoon kosher salt
  • 8 6-inch flour tortillas, warmed
  • 11/2 cups shredded Oaxaca or salted mozzarella cheese (8 ounces)

Place chicken in a medium saucepan and add enough water to cover by at least 2 inches. Bring to a simmer over medium heat and cook until just cooked through, about 8 minutes. Remove from water transfer to a plate. When cool enough to handle, shred into bite size pieces. You should have about 3 cups.

Meanwhile, preheat oven to broil with a rack in the position closest to the heating element. Arrange tomatillos, poblano, onion wedges, garlic, and jalapeno in a single layer on a rimmed baking sheet. Broil, flipping once halfway through, until blackened in places and beginning to soften, 8 to 10 minutes. Transfer to a blender add cilantro, sour cream, 3/4 cup water, lime juice, and salt and puree until smooth.

Turn oven to 350 degrees. Spread 1 cup enchilada sauce evenly over the bottom of an 8-by-12-inch baking dish. In a medium bowl, toss chicken with 1 cup enchilada sauce. Place about 1/3 cup of chicken in the center of each tortilla. Roll up tortillas to enclose filling. Arrange enchiladas in a single layer in prepared baking dish, seam-side down. Pour remaining enchilada sauce over the top, then sprinkle evenly with cheese.

Bake until cheese is melted and sauce is bubbling, about 30 minutes. Let cool 10 minutes. Serve with cilantro leaves, chopped onion, and sliced jalapeno.

Chicken Enchiladas Suizas

If you&rsquove ever had leftover chicken or all that turkey from the holidays and wondered what to do with it, enchiladas are perfect. Especially enchiladas Suizas, or enchiladas verdes. We&rsquore talking creamy and cheesy, with green sauce, not red. The literal translation is &ldquoSwiss Enchiladas&rdquo or chicken enchiladas topped with cream.

These are super simple to make, just sour cream, a few seasonings, white corn tortillas and prepared salsa verde. You could make your own green sauce, but the point here is quick and easy and tasty. Seriously tho, there are excellent jarred salsa verdes available at the market nowadays. If you make your own, great, definitely use it here.



These enchiladas are easy to whip up, here&rsquos how:

  • In a large bowl, mix sour cream, green onions, lime juice and seasonings.
  • Fold in the shredded chicken/turkey and gently combine.

  • Heat tortillas so they&rsquore pliable and put a scoop of filling in the middle of tortilla and roll tightly.
  • Place enchiladas seam side down in pan with some salsa in bottom of the dish.
  • Evenly top the filled tortillas with more salsa verde.

  • Cover with shredded Monterey Jack cheese.
  • Bake about 30 minutes until hot, melted and bubbly.


  • You can use a rotisserie chicken, so easy, just shred some for the recipe. Or bake your own chicken breasts to shred and use, see recipe footnote.
  • I like white corn tortillas and warm them in the microwave before filling. Wrap several in a damp paper towel and heat for 20 seconds.
  • I am a fan of Herdez brand salsa verde for this recipe. Use any green salsa or green enchilada sauce you like. There are a lot of good ones on the market.
  • Serve with toppings of choice, we go for cilantro, diced white onion, more sour cream and avocado slices in my house.

Creamy, cheesy Chicken Enchiladas Suizas are the bomb for using up leftovers. I made a pan after Thanksgiving with shredded turkey and it was seriously the best. So warm and cozy and comforting as heck! Enjoy! Kelly🍴🐦

You might also like my easy ground turkey enchiladas made with red enchilada sauce, they are so good! Oh, and turkey stuffed acorn squash is super tasty, too!

HUNGRY FOR MORE? Subscribe to my Newsletter and come hang out with me on INSTAGRAM , or give me a follow on FACEBOOK or see what I&rsquom pinning on PINTEREST .

Chicken Enchiladas Suizas

I pretty much order enchiladas every time I see them on the menu. We were visiting Salt Lake City, Utah and they were known for this unique Mexican restaurant, called Red Iguana, and it was a dive. But I have always been taught to not judge a book by its cover so we proceeded and I am sure glad we did. They are known for their sauces and they didn’t disappoint.

I was a Senior in high school and I ordered enchiladas suizas with chicken. It has a creamy green sauce that was tangy and smooth and I knew I had to replicate it. I have been to Red Iguana more times than I can count and I wanted to put my own spin on their enchiladas suizas.

So what are enchiladas suizas? Basically, they are enchiladas with some type of cream. This verde sauce is made with roasted poblano peppers, jalapenos, onion, tomatillos, cilantro, lime juice, a touch of honey, and spices. When you are layering those types of flavors, how can you go wrong? You blend it all up until it is pureed and smooth and then add in the sour cream. The sour cream cuts the heat and adds some richness.

If you love spice, you can always add in an extra jalapeno. My family loves things on the spicier side so I always add in an extra since the sour cream does mellow out the flavors. You will want to drink this sauce!

I am a big fan of roasting vegetables because the oven heat caramelizes the natural sugars in the peppers and onions, which brings out the depth of flavor. I just cut the peppers in half, quarter the onion, and throw everything on a baking sheet. Sprinkle on some salt (and maybe even a little oil) and you are good to go. It only takes about 15-20 minutes in a really hot oven to roast them. If you want a more pronounced roasted flavor, leave in for 25-30 minutes.

Another key to making enchiladas is to soften the corn tortillas. If you don’t take the time to soften the tortillas, they may crack or dry out. My favorite method is to put a small amount of oil in a skillet. Heat it over medium heat. Place a tortilla in the oil for about 10-15 seconds or until it is softened. Remove with tongs and place on a paper-towel-lined plate. This will keep the corn tortillas moist and will help to create a barrier from the sauce so they don’t turn to mush!

Bring on the cheese! If I go to a Mexican food restaurant and they barely sprinkle on the cheese, I am one disappointed enchilada lover. So don’t be afraid to layer on the cheese. You can use a Mexican cheese blend, Monterey Jack, or Pepper Jack Cheese. I will put cheese inside the corn tortilla with the chicken mixture and then put a ridiculous amount on the top.

For the chicken, you can use any type of shredded chicken. The easiest way is to pick up a rotisserie chicken but you can also quickly poach chicken. If you have extra time, you can throw some chicken breasts into the slow cooker as well.

One key tip is to make sure and season the chicken as you cook it. You don’t want bland chicken! I am such a believer in layers of flavor so every component needs to be seasoned well. If you are poaching the chicken, sprinkle salt into the water so it penetrates the chicken breasts as they cook. If you want some extra flavor, throw in some onions and garlic too.

Recipe Summary

  • 15 boneless, skinless chicken thighs or breasts
  • 1 (26 ounce) can condensed cream of chicken soup
  • 2 cloves garlic, chopped (Optional)
  • 1 (16 ounce) container sour cream
  • 1 (7 ounce) can diced green chile peppers
  • 15 flour tortillas
  • 3 ½ cups shredded Monterey Jack cheese
  • 1 (10 ounce) can sliced black olives (Optional)
  • 1 bunch chives for garnish
  • black pepper to taste

Place chicken in a pot, cover with water, and bring to a boil over high heat. Continue to boil until the chicken is done, about 10 minutes. Drain, allow chicken to cool, and cut into small pieces.

Place chicken pieces in a large bowl. Stir in soup, garlic, sour cream, and green chiles.

Spray the inside of slow cooker lightly with non-stick cooking spray.

Tear tortillas into pieces, and arrange half of the pieces in one overlapping layer across the bottom of the slow cooker. Arrange half of the chicken, half of the soup, and half of the cheese on top. Repeat with remaining tortillas, chicken, soup, and cheese. Top with black olives.

Enchiladas Suizas

Position a rack in the upper third of the oven and preheat to 375 degrees . In a medium skillet, heat 1 tbsp. oil over medium heat. Add the onion, garlic and jalapeno cook until the vegetables are soft, about 5 minutes. Add the cumin and cook for 1 minute. Add the tomatillos season with salt and pepper. Cook for 2 minutes, then stir in 1/2 cup water and simmer until the tomatillos are soft, about 5 minutes.

Let the mixture cool, then transfer to a blender and mix until smooth, about 1 minute. Add 3/4 cup sour cream blend until combined. Add the cilantro and blend until smooth season.

Spread 1/2 cup of the salsa into a 9-by-13-inch baking dish. In a bowl, mix the chicken with 1 cup of the salsa.

In a small skillet, heat the remaining 7 tbsp. oil over medium-high heat. Working with 1 tortilla at a time, submerge in the oil for a few seconds, then transfer to paper towels to drain, keeping the tortillas in a single layer.

Divide the chicken mixture among the tortillas, spooning about 1/3 cup in a line down the center of each. Roll them up and line them in the prepared baking dish. Pour the remaining 1 cup of salsa over the enchiladas.

Cover the dish with foil and bake until hot and golden, 20 to 25 minutes. Uncover, sprinkle with the cheese and bake until the cheese is melted and the salsa is bubbling, about 5 minutes longer. Serve with the lettuce and more sour cream.

Enchiladas Suizas Recipe with Chicken

“I think the most important thing to focus on when you’re doing enchiladas is that sauce,” says Roberto Santibañez, who knows a thing or two about enchiladas. The Mexican-born, French-trained chef and owner of two NYC Fonda locations features a few varieties of the favorite dish on his menu, but the enchiladas suizas — chicken enchiladas covered with the creamy “suizas” or “Swiss” sauce — are probably the most popular.

“I have friends who criticized me for that,” says Santibañez about including what some might see as a pedestrian dish with his upscale Mexican offerings. “Like, ‘you shouldn’t have enchilida suizas because everybody has them.’ But I say ‘Yeah, people love them. And if ours are better than others, that’s why we have them.'”

Now, you can have them too. Try this enchiladas suizas recipe at home.

Enchiladas Suizas(Chicken Enchiladas)



For Chicken

  • 1 large split chicken breast bone in, skin on (1 pound)
  • 1/4 section white onion
  • 2 cloves garlic
  • 1 stalk celery
  • 1 carrot
  • 2 bay leaves
  • handful of cilantro
  • 1/2 teaspoon peppercorns
  • Salt to taste
  • Water

For Salsa

  • 1 1/2 pounds tomatillo
  • 2-4 chile serrano
  • 1/4 section of a large white onion
  • 2 cloves of garlic
  • 1/4 cup cilantro
  • 1 cup chicken broth
  • 1/2 cup Mexican crema or sour cream
  • Salt and pepper to taste

You Will Also Need

  • 12 corn tortillas
  • 8-10 ounces Chihuahua Oaxaca, Queso Quesadilla or Jack Cheese, shredded
  • Red Onion sliced thin
  • More Mexican crema or sour cream
  • Cilantro chopped




Tried this recipe? Mention @pinaenlacocina or tag #pinaenlacocina!

Like this:

Enchiladas Suizas (Creamy Enchiladas with Chicken, Tomatoes and Green Chile)

For canned tomatoes:In a small dry skillet, roast the chiles over medium heat, turning regularly, until they're soft and splotchy-black, about 5 minutes. Place in a blender or food processor along with the drained canned tomatoes. Blend to a smooth puree.

In a medium-size (4- or 5-quart) pot (preferably a Dutch oven or Mexican cazuela), heat the oil or lard over medium heat. Add the onion and cook, stirring regularly, until golden, about 7 minutes. Raise the heat to medium-high, and, when noticeably hotter, stir in the tomato puree. Cook, stirring, until darker in color and thickened to the consistency of tomato paste, about 10 to 15 minutes. Stir in the broth, partially cover and simmer 15 minutes. Taste and season with salt, usually about 1/2 teaspoon. The sauce should be a slightly soupy consistency&mdashnot as thick as spaghetti sauce. If it is too thick, stir in a little additional broth. Keep warm over low heat.

Other preliminaries. Stir the crema (or one of its stand-ins) into the sauce. Put the chicken in a bowl and stir 1/2 cup of the sauce mixture into it. Taste and season with additional salt if you think it needs it. Have the cheese at the ready.

Heat the oven to 350°. Smear about 1/4 cup of the sauce over the bottom of 4 to 6 nine-inch individual ovenproof baking/serving dishes or smear about 1 cup of the sauce over the bottom of a 13x9-inch baking dish. Lay the tortillas out on a baking sheet (2 sheets if you have them, for more even heating), and lightly brush or spray both sides of the tortillas with oil. Bake just to warm through and soften, about 3 minutes. Stack the tortillas and cover with a towel to keep warm.

Working quickly so the tortillas stay hot and pliable, roll a portion of the chicken into each tortilla, then line them all up in the baking dishes. Douse evenly with the remaining sauce, then sprinkle with the cheese. Bake until the enchiladas are hot through (the cheese will have begun to brown), about 15 minutes. Garnish with onion rings and cilantro sprigs. These are best served piping hot from the oven.


For the Sauce:

Place the oil in a sauté pan over medium heat. Add the onion, serrano chiles, garlic and pepitas. Cook, stirring occasionally, until the onion is translucent, 3 to 5 minutes.

Add the tomatillos and cook for an additional 10 minutes or until soft. Add the crema Mexicana and salt to taste. Bring to a simmer and remove from the heat. Allow to cool for a few minutes.

Place the ingredients in a blender and purée the mixture in batches until it has a smooth consistency. Taste and adjust the seasoning as needed.

Assemble the Enchiladas:

Pour oil to a depth of half an inch in a heavy skillet over medium heat. Heat to low frying temperature, about 300°F.

Place each tortilla in the oil and fry for a few seconds, just long enough to soften. Drain on paper towels.

Place 2 tablespoons of the shredded chicken on a softened tortilla, roll, and place in an ovenproof baking dish large enough to accommodate the enchiladas in a single layer. Repeat with the remaining tortillas.

Top with the tomatillo sauce and cheese. Place under a broiler until the cheese melts and the top browns in spots, about 5 minutes.

Cover loosely with foil and let rest for a few minutes. Serve with a chopped romaine lettuce salad dressed with your favorite vinaigrette. Even better, sprinkle the salad lengthwise down the center of the casserole.

Reprinted with permission from Enchiladas: Aztec to Tex-Mex by Cappy Lawton and Chris Waters Dunn, Trinity University Press