Mexican Enchiladas Suizas

You’ve been lied to about what a great enchilada tastes like. The dry, bland, casserole-style versions you’ve had are a crime against Mexican cuisine. We’re not making those.

We’re making the king.

The undisputed heavyweight champion of comfort food. Enchiladas Suizas are the luxurious, creamy, cheesy upgrade your life has been missing.

This isn’t just dinner. This is a statement.

It’s the dish you make to impress your in-laws, to celebrate a promotion, or to simply treat yourself like the royalty you are.

Forget everything you think you know. This recipe is your new standard. Let’s fix your expectations, one incredible bite at a time.

What Makes This Recipe So Good

This recipe ditches the heavy, gloppy red sauce for something far more sophisticated.

The magic is in the tomatillo and cream-based salsa verde. It’s tangy, it’s rich, and it’s utterly addictive.

We’re using a combination of melting cheeses for maximum gooeyness and flavor depth. The chicken stays incredibly moist by being poached directly in the broth we use for the sauce.

Efficiency, people.

Finally, a quick broil at the end creates that iconic, slightly blistered, golden-brown cheese crust. The contrast of textures between the soft tortilla, creamy sauce, and crispy cheese is what dreams are made of.

Ingredients

Gather your troops. This is what you’ll need for a meal that serves four hungry humans.

• For the Sauce: 1 lb tomatillos, husked and rinsed; 1 white onion, quartered; 2-3 serrano peppers (stemmed); 3 garlic cloves; 1 cup chicken broth; 1/2 cup Mexican crema (or sour cream); 1/2 cup heavy cream; 1/2 cup chopped fresh cilantro; Salt to taste.
• For the Filling: 3 cups shredded cooked chicken (from a rotisserie chicken or your poached chicken breasts); 1 cup shredded Monterey Jack cheese; 1/2 cup cotija cheese, crumbled.
• Everything Else: 12 corn tortillas; 1 1/2 cups shredded Gruyère or Swiss cheese (this is the “Suiza” part!); Vegetable oil for frying; Thinly sliced red onion and extra cilantro for garnish.

Step-by-Step Instructions

1. Make the Salsa Verde: Boil the tomatillos, onion, serranos, and garlic in a pot of water for about 10 minutes until the tomatillos change color.
   

   Drain and throw it all into a blender. Add cilantro, chicken broth, and a pinch of salt. Blend until completely smooth.

   
   
2. Create the Creamy Sauce: Pour the blended salsa into a saucepan and simmer for 10 minutes.
   

   Remove from heat and let it cool for a few minutes. Whisk in the Mexican crema and heavy cream. Taste it.

   
   

   Is it amazing? Yes. Adjust salt if needed.

   
   
3. Prep the Filling: In a bowl, combine the shredded chicken, Monterey Jack, and cotija cheese.
   

   Add about 1/2 cup of your creamy salsa verde and mix it all together. This keeps the filling moist and flavorful.

   
   
4. Fry the Tortillas: Heat a small amount of oil in a skillet. Briefly fry each tortilla for about 10 seconds per side just to make them pliable.
   

   Drain them on paper towels. Don’t skip this or you’ll have a broken, saucy mess.

   
   
5. Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Dip a tortilla in the warm sauce to coat both sides.
   

   Place a generous spoonful of the chicken filling in the center, roll it up tightly, and place it seam-side down in a baking dish. Repeat until the dish is full of delicious little parcels.

   
   
6. Bake and Broil: Pour the remaining sauce over the top of the enchiladas. Sprinkle the shredded Gruyère or Swiss cheese evenly over everything.
   

   Bake for 20 minutes. Then, switch the oven to broil for 2-3 minutes to get that perfect golden top. Watch it closely so you don’t burn your masterpiece.

   
   

Storage Instructions

Let any leftovers cool completely before storage.

IMO, they taste even better the next day. Place them in an airtight container and refrigerate for up to 4 days.

To reheat, use an oven or toaster oven at 350°F until warmed through. This keeps the texture far superior to the soggy microwave method.

For longer storage, you can freeze the assembled-but-unbaked enchiladas for up to 3 months. Thaw in the fridge overnight before baking as directed.

Benefits of This Recipe

This is a fantastic make-ahead meal. You can assemble the entire dish hours before your guests arrive and just pop it in the oven when needed.

Talk about stress-free entertaining.

It’s also a brilliant way to use up leftover chicken or a store-bought rotisserie chicken. You’re reducing food waste while creating a gourmet-level meal. You’re basically a superhero in an apron.

Beyond being delicious, it’s a crowd-pleaser.

It appeals to a wide range of palates without sacrificing an ounce of authenticity or flavor. Everyone wins.

Common Mistakes to Avoid

Using flour tortillas. Just don’t. Corn tortillas are traditional and provide the right texture and flavor.

Flour tortillas will become a soggy, mushy disaster in this sauce.

Skipping the tortilla fry. Frying them for a few seconds in oil is non-negotiable. It creates a barrier that prevents the tortilla from absorbing too much sauce and disintegrating. Your structural integrity depends on this 20-second step.

Blending hot ingredients with the cream. If you add the crema and heavy cream to the boiling hot salsa, it will almost certainly curdle.

Let the salsa cool for a few minutes off the heat first. Patience is a virtue that prevents ugly sauce.

Alternatives

Not a chicken person? Swap it for shredded pork carnitas or even sautéed mushrooms and spinach for a vegetarian version.

The sauce is so good it can carry almost anything.

If you can’t find fresh tomatillos, a 28-ounce can of tomatillos (drained) will work in a pinch. It’s not quite as bright and fresh, but it’ll get the job done.

Spice level too high (or low)? Serranos can be unpredictable.

For less heat, remove the seeds and membranes before boiling. For more heat, add a second pepper or leave the seeds in. You’re the boss of your own burn.

FAQ

What does “Suizas” actually mean?

It means “Swiss,” a nod to the generous use of dairy—specifically cream and Swiss cheese—in the recipe.

The dish was invented in Mexico City at a restaurant called Sanborn’s in the 1950s. So it’s authentically Mexican with a European-inspired twist.

Can I make this dish ahead of time?

Absolutely. You can assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours before baking.

You might need to add a few extra minutes to the baking time if it’s going into the oven straight from the fridge. FYI, it’s the ultimate dinner party hack.

My sauce curdled! What did I do wrong?

You probably added the cold dairy to the boiling hot salsa.

The temperature shock causes the proteins in the cream to seize up and separate. Next time, let your salsa base cool down for at least 5-10 minutes before you whisk in the crema and heavy cream. No one wants broken sauce.

Are Enchiladas Suizas spicy?

The heat level is completely within your control.

The serrano peppers provide a mild to medium kick, but their spice is mellowed significantly by the creamy dairy. If you’re sensitive to spice, use one pepper and remove the seeds. If you love heat, leave the seeds in or add an extra pepper.

Final Thoughts

This isn’t just another recipe.

This is the one that will make people ask for your secret. It balances tangy, creamy, and cheesy in a way that feels both decadent and somehow light.

It proves that impressive food doesn’t have to be complicated. With a few smart techniques, you can create a restaurant-quality masterpiece in your own kitchen.

So what are you waiting for? Your throne of deliciousness awaits.