Enchiladas Suizas are corn tortillas stuffed with shredded chicken, bathed in a creamy green sauce and covered with cheese. A simple dish; however, there is something about Enchiladas Suizas that makes them irresistible! So much so that it is rare to find a Mexican restaurant that does not offer them on the menu.
Homemade Authentic Enchiladas Suizas
Easy Enchiladas Suiza
Hello my friends! Today I’m sharing these simple and classic Enchiladas Suizas very popular throughout Mexico. I’d say these are quintessential enchiladas, with everything you need and nothing you don’t.
First you start by making shredded chicken then an easy salsa verde that is full of bright flavor, the tortillas are lightly fried then you assemble everything together. Lastly, baking the enchiladas with melting cheese to finish things off with a creamy bite. Full of classic flavors and really easy to whip up…these are some of the most delicious enchiladas!.
♥️ xo, Ana
**This post was originally published on Oct 2022. It has been updated to be more helpful.
Ingredients & Notes
You don’t need much to make these green enchiladas. There are a few things that you can make ahead of time or buy at the store if you prefer or are short in time.
- Salsa Verde – You’ll need about 2 to 3 cups of salsa verde. See below the ingredients to make it at home.
- Corn Tortillas – Stale tortillas are better as they tend to absorb the oil better.
- Shredded Chicken – I make my own using this cooked shredded chicken recipe but using rotisserie chicken is a great option too.
- Canola or vegetable oil – Enough to lightly fry all tortillas
- The Cheese – Such oaxaca, manchego, or mozzarella cheese (or your favorite melting cheese)
- For the toppings you can use: sliced or chopped onions, avocado, radishes, cilantro, hot sauce.
**You’ll find the complete recipe and ingredient list in the card at the end.**
Ingredients for the tomatillo salsa
To make this salsa we’ll used canned tomatillos as they’re not easy to find in season at times. If you have fresh tomatillos, you can use them instead.
I also have this amazing Tomatillo Salsa Verde recipe if you want to check it out!
To make the suiza sauce you’ll also need:
- jalapeños & serrano peppers
- onion, garlic cloves & fresh cilantro
- chicken broth (it gives so much flavor!)
- salt & pepper
- a little olive oil
- Mexican crema or Greek yogurt/heavy cream
How To Make Enchiladas Suizas (Step by step)
First, follow this recipe for homemade shredded chicken. This can be made up to 2 days in advanced or just buy a rotisserie chicken the day of.
Make the salsa:
- Line a skillet or comal with foil and heat over medium high heat. Place the onion, chiles and garlic.
Cook until everything is lightly roasted on all sides. About 10 minutes. Cool off for a few minutes.
Make the enchiladas:
Position an oven rack in the top third of the oven and heat the oven to 350 degrees. Coat a deep 9-by-13-inch baking dish with cooking spray.
- Add about ¼ cup of oil to a small or medium skillet. Heat on medium-high heat. When the oil is very hot (but not smoky), add one tortilla at the time and cook each side for about 4 to 5 seconds or until tortilla is lightly fried and still pliable. Note: The tortillas should still be pliable for folding so make sure they’re not fried too long.
- As you fry each tortilla, drain any excess oil by tapping it into the pan then place on a plate with a paper towel. Repeat with remaining tortillas and add more oil if necessary.
- Spread ½ cup of the enchilada sauce evenly in baking dish
- Add some shredded cheese and ¼ cup shredded chicken down center of each tortilla. Wrap tortillas tightly around filling, placing seam side down in baking dish.
- Continue filling and rolling the remaining tortillas placing the tortillas in the baking dish as they are filled, pushing the rolled tortillas as needed to fit in a single layer. Pour the rest of creamy enchilada salsa over the filled tortillas.
- Layer the cheese slices on top of the enchiladas.
- Bake for 15 to 20 minutes or until the cheese melted and is starting to brown.
- Serve warm. Garnish enchiladas with avocado, onion slices, and cilantro and with lime wedges on the side for squeezing on top. Serve enchiladas with rice and beans, if desired.
Ana’s Recipe Tips
- Make ahead: The best thing to make ahead is the sauce. Chill in an airtight container in the fridge for up to three to four days. To reheat, place in a large skillet or saucepan over medium heat.
- Recipe Variations Ideas: When it comes to assembling the enchiladas, there are many ways you can customize them to make them your own! Here are just a few ideas that may love:
- Mix the shredded chicken with cooked chorizo.
- Add a layer of refried beans then the shredded chicken.
- Add a little achiote paste or chile chipotles to the shredded chicken for extra flavor.
- Saute the chicken with mushrooms, onions and spinach.
- Mix cooked corn kernels with the chicken.
A favorite enchiladas suizas recipe.
Print Recipe:
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For the green suiza sauce
Cook the salsa
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Line a skillet or comal with foil and heat over medium high heat. Place the onion, chiles and garlic. Cook until everything is lightly roasted on all sides. About 10 minutes. Cool off for a few minutes.
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In a blender, add the canned tomatillo, the roasted onion, garlic, peppers, cilantro, chicken broth salt and pepper. Puree until blended well.
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In a medium saucepan, add 1 tablespoon of oil and heat over medium heat. Add the pureed green sauce and cook for 2 minutes. Add the Mexican crema and mix. Cook for two more minutes and turn off heat.
Make the enchiladas
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Position an oven rack in the top third of the oven and heat the oven to 350 degrees. Coat a deep 9-by-13-inch baking dish with cooking spray.
-
Add about ¼ cup of oil to a small or medium skillet. Heat on medium-high heat. When the oil is very hot (but not smoky), add one tortilla at the time and cook each side for about 4 to 5 seconds or until tortilla is lightly fried and still pliable.
-
As you fry each tortilla, drain any excess oil by tapping it into the pan then place on a plate with a paper towel. Repeat with remaining tortillas and add more oil if necessary.
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Spread ½ cup of the enchilada sauce evenly in baking dish. Sprinkle some shredded cheese and ¼ cup shredded chicken down center of each tortilla. Wrap tortillas tightly around filling, placing seam side down in baking dish.
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Continue filling and rolling the remaining tortillas placing the tortillas in the baking dish as they are filled, pushing the rolled tortillas as needed to fit in a single layer.
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Pour the rest of creamy enchilada salsa over the filled tortillas and layer the cheese slices on top of the enchiladas.
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Bake for 15 to 20 minutes or until the cheese melted and is starting to brown.
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Serve warm. Garnish enchiladas with avocado, onion slices, and cilantro and with lime wedges on the side for squeezing on top. Serve enchiladas with rice and beans, if desired.
Store leftovers in a covered container in the refrigerator for up to 4 days; reheat in a 300-degree oven.
Serving: 1enchilada | Calories: 200kcal | Carbohydrates: 18g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 126mg | Potassium: 313mg | Fiber: 4g | Sugar: 5g