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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!

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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.

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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 suizas cream 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.

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How Do You Make Authentic Green Enchiladas?

The key to making amazing enchiladas is to get the salsa and/or sauce 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.

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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.
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See the Full Enchiladas Suizas (Creamy Chicken Enchiladas) Recipe Below!

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.

How To:  Enchiladas Suizas Recipe (Creamy Chicken Enchiladas) #ASpicyPerspective #GlutenFree

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.

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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 creamy chicken enchiladas until the edges are bubbling and the cheese is all melted.

Then dive into international edible bliss!

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Creamy Chicken Enchiladas Q&A

Do Enchiladas Suizas Make Good Leftovers?

Yes, Enchiladas Suizas are AMAZING leftovers. We love to make a big pan and take them for lunch all week!

Can I Prepare the Recipe Ahead and Freeze It Before Baking?

Absolutely! Just be sure to wrap them 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.

Can I Make Vegetarian Enchiladas Suizas?

Yes. You can easily swap the chicken for tofu, cooked beans, or roasted sweet potatoes.

Can I Make Enchiladas Suizas with Other Meats?

Why not! Shredded beef and pork are both good options. I’ve also had them with crab meat!

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More Favorite Mexican Recipes

Zesty Enchiladas Suizas Recipe (Creamy Chicken Enchiladas) #ASpicyPerspective #GlutenFree

Enchiladas Suizas (Creamy Chicken Enchiladas)

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
These Creamy Chicken Enchiladas are bold and zesty with veggie-apcked salsa verde and a rich silky sauce!
Servings: 14 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.



This recipe is gluten free if you use corn tortillas.


Serving: 1roll, Calories: 307kcal, Carbohydrates: 17g, Protein: 19g, Fat: 18g, Saturated Fat: 9g, Cholesterol: 73mg, Sodium: 485mg, Potassium: 374mg, Fiber: 2g, Sugar: 3g, Vitamin A: 790IU, Vitamin C: 26.3mg, Calcium: 312mg, Iron: 1.3mg
Course: Main Course
Cuisine: Mexican
Author: Sommer Collier

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12 comments on “Enchiladas Suizas (Creamy Chicken Enchiladas)”

  1. great dish, I’m used to red sauce enchiladas and the default tortillas always seem to be corn, so I really appreciate flour in this recipe, much more to my taste and love the sour cream, thank you

  2. In a pinch, if I have to use jarred green salsa how much Would this recipe call for?  Hate to Even ask but with corona shut down can’t find these ingredients. Thanks!

  3. Best enchilada recipe I’ve ever tried.  Delicious and easy to make!

  4. I made these today for my sons bday, they came out delicious!! Great recipe followed directions perfection!! I’m keeping this recipe 👍🏼

  5. Very good…just a lil spicy for us…next time 1 pablano and maybe no serrano…

  6. So yummy and easy! Thanks, Sommer!  Another keeper!

  7. This is delicious!  Followed the recipe exactly and used corn tortillas.  My husband loved it!  It’s a keeper!

  8. I am a fan of anything with tomatillos and this dish is no different. Turned out perfect in my first try. SO GOOD!

  9. This was so good! My whole family loved it!

  10. I love these out of the ordinary enchiladas! They are absolutely delicious!!!