Enchiladas Suizas (Creamy Chicken Enchiladas)
Enchiladas Suizas Recipe: These Creamy Chicken Enchiladas are bold and zesty with veggie-packed salsa verde and a rich silky sauce!
Enchiladas Suizas vs Enchiladas Verde
Chicken enchiladas come in many forms.
I’m often amazed when reading Mexican restaurant menus at just how many variations of “chicken rolled in tortillas” are out there.
The most common two varieties are Enchiladas Verde (chicken enchiladas with green salsa) and Enchiladas Suizas (chicken enchiladas with green salsa and cream sauce.)
See the difference?
Enchilada Suizas are smothered in a rich creamy sauce so they are more decadent than their counterpart.
What Is An Enchilada Suiza?
Suizas means Swiss in Spanish. Therefore Enchilada Suizas are literally Swiss-style enchiladas.
The recipe originated when Swiss immigrants moved to Mexico, bringing their cooking techniques with them.
The token creamy suiza sauce can be mixed with the salsa verde, or added separately. It can also be made with a sour cream (or crema) base, or as a bechamel sauce thickened with flour and milk.
No matter how you make it, the luxurious cream sauce adds a touch of “European elegance” to the excitement of vibrant Mexican comfort food.
How Do You Make Authentic Green Enchilada Sauce?
The key to making amazing enchiladas is to get the salsa and/or sauce just right.
So if you want to make killer chicken enchiladas you first have to make a killer salsa verde.
The chicken is then mixed with the salsa and cheese and rolled in tortillas. Pretty simple, right?
If you want to convert a classic Enchiladas Verde recipe to Suizas, you just add in the cream sauce!
How Do You Make Creamy Tomatillo Sauce?
- First, you must roast the vegetables for the sauce to give them a deep rich flavor.
- Then puree the veggies into salsa.
- Next, mix the ingredients for the cream sauce.
- Finally mix the salsa into the cream sauce.
How To Make Creamy Chicken Enchiladas
- Once the salsa is made, mix part of it with cooked shredded chicken. (PS… This is a great way to use up leftover chicken from earlier in the week. Or you can buy a rotisserie chicken at the market.)
- Add cheese, and roll the chicken filling inside tortillas. (You can use small wheat or corn tortillas for this recipe. If you go with corn tortillas this Enchiladas Suizas recipe is completely gluten free.)
- Then mix the remaining salsa verde with the Suizas sauce base and cover the top of the enchiladas.
- Oh, and don’t forget to pile on extra cheese!
- Now bake the cheesy chicken enchiladas until the edges are bubbling and the cheese is melted. Then dive into international edible bliss!
See the Full Enchiladas Suizas (Creamy Chicken Enchiladas) Recipe Below. Enjoy!
Frequently Asked Questions
Is This Recipe Good As Leftovers?
Yes, this recipe makes AMAZING leftovers. We love to bake a big pan and take it for lunch all week!
Can I Prepare the Recipe Ahead and Freeze It Before Baking?
Absolutely! Just be sure to wrap the pan extremely well, and thaw the pan completely at room temperature before popping in the oven.
Can I Freeze the Leftovers After Baking?
Sure! I would move them to a smaller fitted airtight container to ensure freshness. Freeze for up to 6 months.
Can I Make This Vegetarian?
Yes. You can easily swap the chicken for tofu, cooked beans, or roasted sweet potatoes.
Can I Make This Recipe with Other Meats?
Why not! Shredded beef and pork are both good options. I’ve also had them with crab meat!
More Favorite Mexican Recipes
- Quick-Seared Carne Asada
- Low Carb Keto Tortillas
- Instant Pot Perfect Carnitas
- Stuffed Poblano Peppers with Red Pepper Puree
- 2-Ingredient Crockpot Taco Chicken
- The Best Huevos Rancheros
See ALL Our Mexican Recipes!
Enchiladas Suizas (Creamy Chicken Enchiladas)
- 1 pound tomatillos, husked
- 3 poblano peppers
- 1 white onion, peeled and quartered
- 4-5 garlic cloves
- 1 serrano pepper
- 2 teaspoon ground cumin
- 1 teaspoon salt
- 1 cup fresh baby spinach, packed
- ½ cup cilantro
- 4 cups cooked shredded chicken, leftover or rotisserie chicken
- 1 cup sour cream
- ¾ cup half & half
- 1 pound shredded Oaxaca, monterey jack, or white “queso” melting cheese
- 14 taco-size corn or flour tortillas (corn for gluten free)
- Preheat oven to 450 degrees F. On a rimmed baking sheet, roast the tomatillos, poblanos, onion, garlic and serrano pepper for 15-20 minutes, until the tomatillos are bubbling and juicy.
- Remove the stems and seeds from the peppers. Then transfer the roasted vegetables and juices to a food processor. Add the cumin, salt, spinach, and cilantro. Pulse the mixture until well combined but still chunky.
- In a large bowl combine and shredded chicken with half of the fresh salsa verde, and half of the shredded cheese. Mix well, then salt and pepper to taste.
- Change the temperature of the oven to 350 degrees F. Set out a 9X13 inch baking dish.
- Pour the remaining salsa verde in a shallow pan for assembling. Dip the tortillas in the salsa, coating on both sides, to soften.
- Put a scoop of the shredded chicken mixture on top of each tortilla. Fold the tortillas over the filling and roll to close. Place the tortillas in the baking dish, ends down. You may have to squeeze them into two rows.
- In a mixing bowl, combine the sour cream, half & half, and the last of the salsa verde. Mix until smooth. Pour the creamy topping over the enchiladas and top with the remaining shredded cheese.
- Bake for 30 minutes until bubbly. If the cheese starts to brown, loosely cover the top with foil. Garnish with cilantro and serve warm.
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