Welcome to my kitchen! Today we’re making one of my all-time favorites. Enchiladas Suizas. If you’ve never tried them, you’re seriously missing out.
These are not your average enchiladas. We’re talking tender seasoned chicken, wrapped in soft corn tortillas, smothered in a rich green tomatillo cream sauce, and buried under a mountain of melted Oaxaca cheese.
Pure comfort food. Every single time.
You might be wondering about the name. Why “Swiss” enchiladas? It actually comes from the generous use of dairy in the sauce. The cream cheese and crema give a nod to Swiss dairy traditions. The first time I made these for a family dinner, the dish was completely gone before I even sat down properly.
Let’s Gather Everything First
Before we touch the stove, let’s get organized. Here’s exactly what you’ll need:
| Ingredient | Quantity | Notes |
|---|---|---|
| Jalapenos | 3 | Fresh, stems removed |
| Serrano peppers | 3 | Use fewer for less heat |
| Garlic cloves | 3 | Peeled |
| Tomatillos | 5 | Husks removed, washed well |
| White onion | 1/4 | Roughly chopped |
| Water | 1/2 cup | For simmering vegetables |
| Fresh cilantro | 1/4 cup | Packed, stems included |
| Knorr chicken bouillon | 2 tsp | Or substitute with salt |
| Cream cheese | 2 oz | Softened at room temperature |
| Crema Mexicana | 1/3 cup | Sour cream works perfectly too |
| Chicken breast | 1 lb | Boneless and skinless |
| Lawry’s seasoning salt | 1 tsp | Adds a great savory base |
| Garlic powder | 1/4 tsp | For extra savory depth |
| Black pepper | 1/4 tsp | Freshly ground is best |
| Crema Mexicana (for chicken) | 1 tbsp | Keeps the chicken very moist |
| Neutral oil | 1 tbsp | Avocado or canola oil works |
| Butter | 1 tbsp | Unsalted, for basting chicken |
| Corn tortillas | 8-10 | Sturdy, good quality tortillas |
| Oaxaca cheese | 8-10 oz | Shredded nicely |
Timing at a glance:
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 15 minutes | 30 minutes | 45 minutes | 4 | Easy |
A Few Things Worth Knowing Before You Cook
The sauce is the real star here. It’s bright, creamy, a little spicy, and completely addictive. We build the flavor by charring fresh vegetables first. That little bit of browning? It changes everything.
About the cheese. Oaxaca is my top pick. It melts into these gorgeous, stretchy, savory pools that are just chef’s kiss. Can’t find it? Any mild white melting cheese works fine.
About the tortillas. Always go corn. Always. Flour tortillas get soggy and fall apart under the sauce. Corn holds its shape beautifully. Trust me on this one.
Step-by-Step: How to Make Enchiladas Suizas
Step 1: Make the Creamy Green Sauce
Grab a medium pan and set it over medium heat. Add a tiny splash of oil. Toss in your jalapenos, serranos, tomatillos, onion, and garlic. Let them sit and roast until they’re nicely blistered and charred in spots.
That char is not a mistake. That’s flavor.
Once they look good, pour in the water. Drop the heat to medium-low, cover the pan, and let everything simmer for about five minutes. Then take it off the heat and let it cool for a couple of minutes.
Carefully transfer everything into a blender. Add the cilantro, cream cheese, crema, and bouillon. Blend until completely smooth. Taste it, adjust salt if needed, and set it aside.
Step 2: Cook the Chicken
Season your chicken breast generously with the seasoning salt, garlic powder, and black pepper. Then rub it with that one tablespoon of crema. This is the trick most people skip. It keeps the chicken incredibly juicy.
Heat your skillet over medium-high with the neutral oil. Place the chicken in and don’t touch it. Let it sear until a golden crust forms on the bottom. Then add the butter, flip the chicken, and baste it with the melting butter.
Turn the heat to low, cover the skillet, and cook for ten minutes. You’re looking for an internal temperature of 165°F. Let it rest, then shred it.
Return the shredded chicken to the pan juices. Stir in about one-third cup of your green sauce. The filling should look moist and glossy. That’s exactly what you want.
Step 3: Assemble the Enchiladas
Heat a small amount of oil in a skillet. Flash-fry each corn tortilla for about ten seconds per side. This makes them soft and pliable instead of cracking when you roll them. Do not skip this step.
Fill each tortilla with a portion of the chicken and some shredded Oaxaca cheese. Roll them up tightly and place them seam-side down in your baking dish.
Step 4: Sauce, Cheese, and Cook
Pour that beautiful creamy green sauce generously over all the rolled tortillas. Make sure every single one is completely covered. Then pile on the remaining shredded Oaxaca cheese. Don’t be shy here.
You have two ways to finish them:
Oven method:
- Preheat to 400°F
- Bake uncovered for 10 to 15 minutes
- Ready when the sauce is bubbling and cheese is melted and slightly browned
Stovetop method:
- Arrange rolled tortillas in a large saucepan
- Add sauce and cheese
- Cover and cook over medium heat for about 10 minutes
- Done when the cheese is fully melted
Both work great. The oven gives you slightly crispier cheese edges. The stovetop is faster on a busy weeknight.
What to Serve Alongside
These enchiladas pair beautifully with:
- Fluffy Mexican rice to soak up extra sauce
- Creamy refried beans on the side
- Crisp shredded iceberg lettuce on top for a fresh crunch
Frequently Asked Questions
Can I make the green sauce ahead of time? Yes! Up to three days ahead. Store it in an airtight container in the fridge. It will thicken when cold, so stir it well and warm it slightly before using.
What if the sauce is too spicy? Just add more dairy. An extra tablespoon of cream cheese or crema tones it right down. Next time, remove the seeds from your peppers before roasting.
Can I use rotisserie chicken? Absolutely. It’s a brilliant shortcut for busy nights. Just shred it, warm it with the spices and a splash of pan juices, and you’re set.
Why did my tortillas tear while rolling? They weren’t heated long enough before rolling. That quick flash-fry in oil makes them pliable and easy to work with. Never skip it.
Cooking this dish is honestly one of the most satisfying things you can do on a weekend afternoon. Your kitchen will smell incredible. Your family will be very, very happy. And you’ll probably be making it again the following week.
Enjoy every single bite.
Enchiladas Suizas
Ingredients
Creamy Green Sauce
- 3 Jalapenos Fresh, stems removed
- 3 Serrano peppers Use fewer for less heat
- 3 cloves Garlic Peeled
- 5 Tomatillos Husks removed, washed well
- 1/4 White onion Roughly chopped
- 1/2 cup Water For simmering
- 1/4 cup Fresh cilantro Packed, stems included
- 2 tsp Knorr chicken bouillon Or substitute with salt
- 2 oz Cream cheese Softened at room temperature
- 1/3 cup Crema Mexicana Sour cream works perfectly too
Chicken & Assembly
- 1 lb Chicken breast Boneless and skinless
- 1 tsp Lawry’s seasoning salt
- 1/4 tsp Garlic powder
- 1/4 tsp Black pepper Freshly ground
- 1 tbsp Crema Mexicana For chicken marinade
- 1 tbsp Neutral oil Avocado or canola
- 1 tbsp Butter Unsalted
- 8-10 Corn tortillas Sturdy, good quality
- 8-10 oz Oaxaca cheese Shredded nicely
Instructions
- In a medium pan over medium heat with a splash of oil, roast jalapenos, serranos, tomatillos, onion, and garlic until blistered and charred.
- Add water, cover, and simmer on medium-low for 5 minutes. Let cool slightly, then blend with cilantro, cream cheese, crema, and bouillon until smooth.
- Season chicken with seasoning salt, garlic powder, and pepper, then rub with 1 tbsp crema. Sear in a skillet with oil until golden, then flip, add butter, and baste.
- Cover and cook on low until 165°F. Shred the chicken and toss with pan juices and 1/3 cup of the green sauce.
- Flash-fry corn tortillas in oil for 10 seconds per side. Fill with chicken and cheese, roll tightly, and place seam-side down in a dish.
- Pour remaining sauce over tortillas and top with remaining cheese. Bake at 400°F for 10-15 minutes (or cook covered on stovetop) until bubbling.
