Enchiladas Suizas, often known as Chicken Enchiladas with a creamy tomatillo sauce, offer a delightful journey into authentic Mexican flavors with a uniquely “Swiss” touch. This beloved dish is a perfect blend of savory shredded chicken, tangy green sauce, and rich, melted cheese, promising a truly satisfying dinner experience.

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Enchiladas Suizas: A Creamy & Authentic Mexican Chicken Enchilada Recipe

Embark on a culinary adventure with Enchiladas Suizas, a dish that beautifully marries traditional Mexican flavors with a hint of European inspiration. The term “Suizas,” meaning “Swiss” in Spanish, hints at the generous use of cream and cheese, giving these enchiladas their signature richness and irresistible appeal. Far from the canned sauces many of us grew up with, crafting your own creamy tomatillo sauce from scratch elevates this dish to an unparalleled level of freshness and flavor.

Unveiling the “Swiss” Secret Behind Enchiladas Suizas

The name “Enchiladas Suizas” often sparks curiosity, as Switzerland isn’t typically associated with Mexican cuisine. However, the “Swiss” connection in this dish refers to the luxurious addition of cream and an abundance of melted cheese, reminiscent of the dairy-rich traditions found in Swiss culinary practices. This creamy element transforms a classic green enchilada into a more indulgent and comforting meal, creating a unique profile that has captivated palates for generations. It’s this creamy, cheesy overlay that distinguishes Enchiladas Suizas from other varieties, making it a standout favorite.

Crafting the Perfect Creamy Tomatillo Sauce: The Heart of the Dish

The soul of Enchiladas Suizas lies in its vibrant, creamy tomatillo sauce. While convenient, canned versions simply can’t compare to the depth of flavor achieved with a homemade sauce. The process begins with fresh tomatillos, whose bright, tangy essence forms the foundation. These are simmered with aromatic ingredients like white onion, garlic, and a touch of serrano chile for a subtle kick.

My own journey to mastering this sauce began with an eagerness to move beyond store-bought options. For my sensitive-palate husband, I opted for just one serrano chile, carefully adjusting the heat to ensure everyone could enjoy the dish. A quick taste test of the simmering sauce confirmed it – this was going to be something truly special. The blend of tart tomatillos, the gentle warmth of the chile, and the fresh burst of cilantro, all smoothed out with rich crema Mexicana, creates a harmonious flavor profile that is both comforting and exhilarating. This creamy green sauce isn’t just an accompaniment; it’s a star in its own right, beautifully complementing the tender shredded chicken and melted cheese.

The Culinary Inspiration: “Enchiladas: Aztec to Tex-Mex”

This exquisite recipe for Enchiladas Suizas comes from the remarkable cookbook, Enchiladas: Aztec to Tex-Mex by Cappy Lawton and Chris Waters. Given the opportunity to explore its pages, I was immediately drawn to the chicken enchilada recipes, eager to introduce my family to a more authentic taste of Mexican cuisine than what typically emerges from my kitchen. This particular recipe struck me as wonderfully approachable, making a traditionally complex dish feel entirely achievable for the home cook.

The most challenging part of the entire process wasn’t the sauce or the assembly, but rather tracking down the specific cheeses – a small hurdle for an otherwise seamless and rewarding cooking experience. The result was nothing short of exquisite; the vibrant sauce, perfectly cooked chicken, and gooey melted cheese created a symphony of textures and tastes. Even my son, home from college, gave his enthusiastic approval, which for a discerning palate like his, is high praise indeed. My husband, ever the picky eater, would have preferred flour tortillas over the traditional corn, finding the latter perhaps “too exotic.” This little detail, however, offers a fantastic opportunity for customization. If I were to tweak this recipe to his liking, I would incorporate some of that luscious sauce and cheese directly into the filling, ensuring every bite is wonderfully gooey both inside and out. For anyone seeking to break free from tired, repetitive enchilada recipes, this cookbook is an absolute game-changer.

Essential Ingredients for Authentic Enchiladas Suizas

To create truly memorable Enchiladas Suizas, quality ingredients are key. Here’s a detailed breakdown of what you’ll need for each component of this delightful dish:

For the Vibrant Tomatillo Sauce:

1 pound (454 grams) tomatillos: Husks removed, cored. These tart green fruits are essential for the sauce’s characteristic tang.
1–2 serrano chiles: Destemmed. Adjust the quantity to your preferred spice level. For a milder sauce, use less or remove seeds.
1⁄2 medium white onion: Peeled, coarsely chopped, and root end removed. Provides a sweet and savory base.
3 cloves garlic: Peeled. Adds depth and aromatic flavor.
3⁄4 bunch cilantro: Fresh cilantro brightens the sauce with its distinctive herbaceous notes.
Chicken broth: As needed for thinning the sauce to the desired consistency.
1 tablespoon (15 ml) vegetable oil: For sautéing the sauce.
1 cup (237 ml) crema Mexicana: This Mexican sour cream adds the crucial creamy texture and richness that defines Enchiladas Suizas.
Kosher salt: To taste, for seasoning the sauce to perfection.

For the Succulent Chicken Filling:

2 cups (260 grams) poached and shredded chicken: Cooked chicken breast or thighs, finely shredded, provide a tender and flavorful filling.

For Assembly and Garnish:

12 white corn tortillas: Traditional corn tortillas are key for authentic flavor and texture, though flour can be substituted if preferred.
Vegetable oil: As needed for softening tortillas before rolling.
2 cups (240 grams) queso asadero, queso Chihuahua, or Emmentaler Swiss: Grated. These cheeses melt beautifully, offering a rich, gooey topping. Queso asadero and Chihuahua are traditional Mexican melting cheeses, while Emmentaler Swiss offers a similar creamy melt with a slightly different flavor profile.
1 cup (237 ml) crema Mexicana: Or to taste, for a final flourish and added creaminess upon serving.
1 medium white onion: Peeled and thinly sliced, for a fresh, sharp garnish.
Cilantro leaves: To taste, for a burst of fresh herbiness as a garnish.

Step-by-Step Guide: How to Make Enchiladas Suizas

Follow these detailed instructions to create restaurant-quality Enchiladas Suizas in your own kitchen:

Preparing the Signature Sauce:

Simmer the Vegetables: Place the tomatillos, chiles, onion, and garlic in a saucepan. Cover them with water and bring to a boil. Reduce the heat to a simmer and gently cook until the tomatillos change color (turning a dull olive green), but be careful not to let them burst. This typically takes about 10-15 minutes.
Blend the Base: Using a slotted spoon, transfer the softened vegetables to a blender. Blend until completely smooth. Add chicken broth gradually as needed to achieve a medium sauce consistency – it should be pourable but not watery.
Add Fresh Cilantro: Once the base is smooth, add the fresh cilantro to the blender and process for just a few more seconds until incorporated.
Sauté the Sauce: In a clean saucepan over medium heat, add 1 tablespoon (15 ml) of vegetable oil. Once hot, pour in the blended sauce. Cook for a few minutes, stirring occasionally, until the sauce is warmed through and has slightly thickened.
Incorporate Crema Mexicana: Reduce the heat to a bare simmer. Stir in the 1 cup of crema Mexicana. Heat the sauce through gently, but do not let it boil after adding the crema, as this can cause it to separate.
Season and Keep Warm: Remove the sauce from the heat and season with kosher salt to taste. Cover the saucepan, set it aside, and keep it warm while you prepare the enchiladas.

Assembling Your Enchiladas:

Preheat Oven: Preheat your oven to 350°F (177°C).
Prepare Frying Oil: Pour vegetable oil to a depth of 1⁄2 inch (12 mm) in a heavy skillet over medium-high heat.
Heat Oil: Heat the oil to a low frying temperature, approximately 300°F (150°C).
Softening Tortillas: Carefully place each corn tortilla in the hot oil for only a few seconds – just long enough to soften them. This makes them pliable and prevents them from tearing when rolled.
Drain Tortillas: Transfer the softened tortillas to a plate lined with paper towels to drain excess oil.
Fill Enchiladas: Take one softened tortilla. Fill the lower third with approximately 2 tablespoons of shredded chicken. Roll the tortilla tightly.
Arrange in Baking Dish: Place the rolled enchilada seam-side down in an ovenproof baking dish. Ensure the dish is large enough to accommodate all 12 enchiladas in a single layer.
Repeat: Continue filling and rolling the remaining tortillas with chicken until all are assembled in the baking dish.

Baking and Finishing Touches:

Cover with Sauce: Generously cover the rolled enchiladas with the warm tomatillo sauce, ensuring that the edges of the tortillas are well covered to keep them moist.
Add Cheese: Sprinkle the grated queso asadero or queso Chihuahua (or Emmentaler Swiss) evenly over the sauced enchiladas.
Bake: Bake in the preheated oven until the enchiladas are heated through, and the cheese is beautifully melted and lightly browned in spots, typically about 15 minutes.
Garnish and Serve: Once out of the oven, garnish your Enchiladas Suizas with a drizzle of additional crema Mexicana, fresh thinly sliced onion, and a sprinkle of fresh cilantro leaves. Serve immediately and enjoy!

Note: These enchiladas are designed to be rich in flavor but not intensely spicy. Adjust the number of serrano chiles according to your personal heat preference.

Pro Tips for Perfect Enchiladas Suizas Every Time

Achieving enchilada perfection is easier with a few expert tips:

Chicken Preparation: For the most tender shredded chicken, poach chicken breasts or thighs in lightly salted water or chicken broth until cooked through. Allow them to cool slightly before shredding with two forks. This method keeps the chicken moist and flavorful.
Tortilla Softening is Key: Don’t skip softening the tortillas in hot oil. This crucial step makes them pliable, preventing cracks and tears during rolling, and adds a layer of flavor. Ensure the oil isn’t too hot, or they’ll become crispy rather than soft.
Sauce Consistency: The sauce should be smooth and thick enough to cling to the enchiladas but still pourable. Adjust with chicken broth as needed. Remember to heat crema Mexicana gently and avoid boiling to prevent separation.
Cheese Selection: While queso asadero and Chihuahua are traditional, Emmentaler Swiss works wonderfully due to its excellent melting properties and mild, creamy flavor. A blend of cheeses can also add complexity.
Make Ahead Option: You can prepare the chicken and the sauce a day in advance. Store them separately in the refrigerator. On the day of serving, simply warm the sauce, soften the tortillas, assemble, and bake.
Internal Gooeyness: For those who love extra gooey enchiladas (like my husband!), try mixing a spoonful of the green sauce and a little grated cheese into the shredded chicken filling before rolling. This creates an even more decadent experience.

Serving Suggestions to Complete Your Mexican Feast

Enchiladas Suizas are a hearty meal on their own, but they truly shine when paired with complementary sides. Consider serving them with:

Mexican Rice: A classic pairing that offers a comforting texture and absorbs any extra sauce.
Refried Beans: Creamy refried beans provide a rich and savory contrast.
Avocado Slices or Guacamole: Fresh avocado adds a cool, creamy element that balances the richness of the enchiladas.
Fresh Salad: A simple green salad with a light vinaigrette can cut through the richness and add a refreshing component.
Pico de Gallo: The fresh, vibrant flavors of a homemade salsa can add a zesty kick.
Lime Wedges: A squeeze of fresh lime juice over the top brightens all the flavors.

For those who love to get hands-on in the kitchen, you might also enjoy this marvelous recipe for homemade corn tortillas, which elevates any enchilada dish. Plus, if you’re a fan of cheesy chicken delights, you may also like my Cheesy Chicken Enchiladas!

Nutritional Information (Per Serving)

For those mindful of their dietary intake, here’s an estimated nutritional breakdown per serving (based on 2 enchiladas):

Yield: 6 servings (2 enchiladas per serving)
Serving Size: 2 enchiladas
Calories: 394
Total Fat: 19g
Saturated Fat: 7g
Trans Fat: 0g
Unsaturated Fat: 10g
Cholesterol: 62mg
Sodium: 621mg
Carbohydrates: 34g
Fiber: 5g
Sugar: 4g
Protein: 24g

Please note that these values are estimates and can vary based on specific ingredients and preparation methods.

Ready to savor the authentic flavors of Enchiladas Suizas? Buy your copy of this terrific cookbook, Enchiladas: Aztec to Tex Mex, from Amazon so you can make these delicious Enchiladas Suizas and discover many more incredible recipes.