Enchiladas Suizas or Chicken Enchiladas

Enchiladas Suizas or Chicken Enchiladas with a creamy tomatillo sauce is an authentic, tasty Mexican dish with a “Swiss” twist!Enchiladas Suiza | Authentic Mexican Chicken Enchiladas with a creamy green sauce

Enchiladas Suizas

The addition of cream and cheese contributed to the Suizas or Swiss reference in the name of these enchiladas. The only green sauce I’ve cooked with came from a can, so I was eager to try to make my own. I added only one serrano chile so as not to disturb my hubby’s sensitive palate and followed the recipe as directed. A swipe of my finger across my mixing spoon reassured me that this sauce and then, therefore, these enchiladas were going to be quite delicious!

Enchiladas Suizas | Authentic Mexican Chicken Enchiladas with a creamy green sauce

Enchiladas: Aztec to Tex-Mex by Cappy Lawton and Chris Waters

I was given the opportunity to cook from this just released cookbook, Enchiladas: Aztec to Tex Mex, and zeroed in on the chicken enchiladas to make for my family. Most of the Mexican food that comes out of my kitchen is far from authentic, but this recipe looked quite approachable. In fact, the most difficult part was tracking down the cheeses! The sauce was exquisite and was lovely with the chicken and melty cheese.  Nick was home from college and gave this dish his approval as well. The picky guy I married would have preferred these with flour tortillas–guess corn tortillas were too exotic for him??? If I’d tweak this recipe to make the hubby happy, I’d also add a little of the yummy sauce and cheese to the filling to make these gooey on the inside as well as the outside. If you’re tired of the same ol’ enchiladas, I know you’d love this cookbook!

Enchiladas Suizas | Authentic Mexican Chicken Enchiladas with a creamy green sauce

Enchiladas Suizas or Chicken Enchiladas
Prep time
Cook time
Total time
Chicken Enchiladas with a creamy tomatillo sauce. Reprinted from Enchiladas: Aztec to Tex-Mex Copyright © 2015 by Cappy Lawton and Chris Waters Dunn. published by Trinity University Press.
Recipe type: Entree
Cuisine: Mexican
Serves: 12 enchiladas
  • For the sauce:
  • 1 pound (454 grams) tomatillos, husks removed, cored
  • 1–2 serrano chiles, destemmed
  • 1⁄2 medium white onion, peeled, coarsely chopped, and root end removed
  • 3 cloves garlic, peeled
  • 3⁄4 bunch cilantro
  • Chicken broth as needed for thinning sauce
  • 1 tablespoon (15 ml) vegetable oil
  • 1 cup (237 ml) crema Mexicana
  • Kosher salt to taste
  • For the filling:
  • 2 cups (260 grams) poached and shredded chicken
  • For the assembly:
  • 12 white corn tortillas
  • Vegetable oil as needed for softening tortillas
  • 2 cups (240 grams) queso asadero, queso Chihuahua, or Emmentaler Swiss, grated
  • For the garnish:
  • 1 cup (237 ml) crema Mexicana, or to taste
  • 1 medium white onion, peeled and thinly sliced
  • Cilantro leaves to taste
Start with the sauce:
  1. Place the tomatillos, chiles, onion, and garlic in a saucepan, cover with water, and bring to a boil. Reduce heat to a simmer and gently cook until the tomatillos change color but do not burst.
  2. Using a slotted spoon, transfer vegetables to a blender.
  3. Blend the vegetables until smooth, adding chicken broth as needed to achieve a medium sauce consistency. Add cilantro and process for a few seconds more.
  4. In a saucepan over medium heat, place 1 tablespoon (15 ml) oil.
  5. When it is hot, add the sauce and cook for a few minutes until warmed through and slightly thickened. Reduce to a bare simmer and stir in crema Mexicana. Heat the sauce through,
  6. but do not let it boil.
  7. Remove from heat and season with salt to taste. Cover, set aside and keep warm.
Assemble the enchiladas:
  1. Preheat the oven to 350°F (177°C).
  2. Pour oil to a depth of 1⁄2 inch (12 mm) in a heavy skillet over medium-high heat.
  3. Heat to low frying temperature, about 300°F (150°C).
  4. Place each tortilla in the oil and fry for a few seconds, just long enough to soften.
  5. Drain on paper towels.
  6. Fill the lower third of a tortilla with 2 tablespoons shredded chicken, roll, and
  7. place seam side down in an ovenproof baking dish large enough to accommodate
  8. the enchiladas in a single layer.
  9. Repeat with the remaining tortillas.
  10. Generously cover with the sauce, making sure the edges of the enchiladas are well covered.
  11. Sprinkle queso asadero or queso Chihuahua on top.
  12. Bake in a preheated oven until the enchiladas are heated through and the cheese
  13. is melted and brown in spots, about 15 minutes.
  14. Garnish with crema Mexicana, onion slices, and cilantro leaves.
Note: These enchiladas are intended to be flavorful but not spicy hot, so use chiles accordingly.

Buy your copy of this terrific cookbook, Enchiladas: Aztec to Tex Mex, from Amazon so you can make these Enchiladas Suiza and more.


  1. Enchiladas are delicious. I love them + a glass of Margarita 😉

  2. Shame on me for never having made enchiladas. These look delicious, although I might have to skip the cilantro – try as I may I cannot like it. I’m sure this dish will go down really well with my family. Thank you.

  3. Lynn@Happier Than A Pig In Mud says:

    Sounds like a great meal but the cheeses would be hard to find here North of Philly too-enjoy:@)

  4. What a yummy dinner, Liz. I’d like a margarita with mine as well 🙂

  5. I’m always up for an enchilada and these look insanely delicious! Love the sound of that sauce!!

  6. Dear Lizzy, your enchiladas sound wonderful! I know my family would thoroughly enjoy these…a perfect meal for weeknights or weekends. xo, Catherine

  7. I love enchiladas suizas! This sauce looks so good, and the melted cheese is irresistible.

  8. These sound wonderful Liz, I can see why everyone loved them. It seems that I’m always in the mood for Mexican, especially if it’s as wonderful looking as these yummy enchiladas.

  9. So want to make this dish now Liz, and corn tortillas for the chicken enchilada all the way! Mexican tex Mex Swiss fusion, nice!

  10. These enchiladas look perfect with all the melted cheese. I love the sauce with the tomatillos. I am a big fan of sauces that have tomatillos in them

  11. From one picky eater’s wife to another, I know how you feel! Sometimes you’ve won the battle just to have him take one bite. If the only thing your husband would change is the corn tortilla, then you have a winner! The enchiladas look amazing, and I’ll tell ya…if my husband doesn’t like it, I’ll eat his portion!

  12. I’m assisting this week for a magazine shoot and one of the recipes used corn tortillas baked in a saucy dis and I wondered whether the tortillas would become soggy after baking them like this! I was assured that they did become indeed become soggy “but in a good way” by the young testers! I’m certain this dish would not disappoint! I’ve been searching for a housewarming gift to take with us to Arizona and this cookbook would be perfect! Now I’m off to Amazon to check it out!

  13. My word, Liz, this dish makes me swoon. I love this style of enchilada, and the green sauce I make is very similar to the recipe here. Beautiful work, my friend!

  14. Love how creamy it looks. I don’t make enchiladas but I am tempted to make some 🙂

  15. Woow a book if enchiladas!!! so exciting to hear about it. Recipes looks so promising and I have to agree with your hubby, I do not like corn tortillas as well :).

  16. Great-looking enchiladas, Liz! Your green sauce looks awesome, and I love that sea of melted cheese on top.

  17. Liz! This is amazing! Please, can I come over for a dinner? It looks so delicious that I’m always eating my fingers right now:)

  18. I love chicken enchiladas, these look beyond delicious with that tasty sauce!

  19. We are getting hit without about 2-3 feet of snow right now… I need some delicious food to get me through like these enchiladas!

  20. It sounds like a fantastic meal!

  21. Boy does this look good! My daughter typically makes enchiladas for us and I will share this recipe with her. Delicious!

  22. I love corn tortillas and actually make my own rather frequently. Love the idea of making both the inside and outside gooey. The gooier the better right?

  23. Liz, this looks so good! Delicious!

  24. These are amazing! I love this type of enchilada and it is perfect on a cold winter’s day. I cooked from this book, too and I must say that I love this book! Great tips and tricks and fantastic recipes. Corn tortillas are a must in my book!

  25. Very nice! Sounds very authentic.

  26. I know what I am making for dinner tonight…. Enchiladas. And your sauce looks crazy delicious, I have only ever had a tomato based sauce, so looking forward to trying this. 🙂

  27. Lizzy,
    I almost always order enchiladas suizas when we go out for Mexican. I would love to make these but I’m not sure I could find queso asadero, queso Chihuahua, Emmentaler Swiss or crema Mexicana. My nearest supermarket doesn’t even have serrano peppers.

  28. New Mexico comfort food! Great enchilada dish Liz!

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