This 5-ingredient easy chicken enchiladas suizas recipe has a simple cream sauce made with green chile salsa verde, bake it in a casserole dish for a delicious meal that's gluten free and full of Mexican flavor!
Let's make a baked enchilada casserole with a creamy green chile sauce, chicken and melted cheese...sounds like chicken enchiladas suizas to me! There's something about the creamy sauce, the salsa verde mixes with heavy cream making it silky and tangy, rich and indulgent, but not heavy.
I'm keeping it super simple using store-bought salsa verde, and pre-cooked chicken for quick shortcuts, meaning you can make it on a weeknight when the craving strikes. My family loves this recipe so I always keep the ingredients on hand—you only need 5 things!
Bonus, these chicken enchiladas suizas are completely gluten-free, and so are many of my favorite Mexican recipes.
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Chicken enchiladas suizas ingredients
The creamy enchilada suiza sauce only has two ingredients, and you only need 5 ingredients for the entire recipe!
- Cooked shredded chicken: Use leftover roast chicken, or store-bought rotisserie chicken. Pre-cooked chicken keeps the recipe prep quick and easy.
- Corn tortillas: I like to use white corn tortillas since these chicken enchiladas have a creamy white sauce, but yellow corn tortillas work just fine. My favorite brand is La Banderita.
- Salsa verde: Store-bought salsa verde made with tomatillos and green chile is a flavorful time-saver here. You can certainly make your own homemade salsa verde, just make sure you cook it down more than you normally would, because if it's too watery, it could make the enchiladas soggy.
- Heavy cream: The creamy sauce for our enchiladas is made with heavy cream because it's easy to blend with the green chile salsa and remains stable without breaking when baked.
- Monterey jack cheese: Ooey gooey monterey jack cheese is the only way to go when it comes to enchiladas suizas for me. It melts beautifully and stays creamy.
- Fresh cilantro: Cilantro is an optional topping for added freshness!
- Kosher salt: You may not even need salt, depending on the salt level in the green salsa that you are using.
- Neutral cooking oil: Optional. If you're frying the tortillas, you'll need canola oil or sunflower oil.
How to make chicken enchiladas suizas
Recipe adapted from Pati Jinich in her cookbook Mexican Today.
Step 1: Make the creamy suiza enchilada sauce
Place a large skillet over medium-low heat. Add the salsa verde and the cream and stir to combine. Let the sauce cook gently and reduce slightly while you prepare the tortillas, stirring occasionally.
Make sure the suiza sauce is very warm but never bubbles. If it begins to simmer, turn the heat down or turn it off completely. Taste for seasoning, if your salsa is salty, you may not need to add anymore.
Step 2: Prepare the tortillas
I'm lightly frying the tortillas for this enchilada recipe. This makes the tortillas pliable so they roll without breaking, and ensures they hold their texture without absorbing too much sauce. See the "2 ways to prepare tortillas" section below for instructions to cook tortillas in a dry skillet if you prefer that method.
Preheat the oven to 400 degrees F. Place the tortillas on a sheet pan and put them in the oven for about 2 minutes, flip them and return to the oven for another 2-4 minutes until they have a slightly leathery texture.
Line two baking sheets with paper towels. Add about ½-inch of neutral oil to a small heavy bottomed skillet over medium-high heat. When the oil is hot and shimmering, begin to fry the tortillas one at a time.
Use tongs to carefully add one tortilla to the hot oil, fry for about 2-5 seconds, it will start to puff up and turn lightly golden, then flip it over and fry for another 2-5 seconds. Transfer to paper towels to drain. Repeat with remaining tortillas.
Be careful not to fry the tortillas too long. They shouldn't be crisp, you should still be able to bend them.
Pro tip
Make sure the oil is hot enough or the tortilla will just absorb the oil and not cook properly! If the tortilla doesn't sizzle immediately when it hits the oil, wait and let the oil heat up more, then try again with a new tortilla.
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Step 3: Fill the tortillas with chicken and roll up the enchiladas
Pour about ⅓ of the suiza enchilada sauce into a 9x13 casserole dish. Put a little shredded chicken in the center of the tortilla and roll it, then transfer to the casserole dish seam side down.
Continue this process until all are filled. I usually have 8 enchiladas down the center, with two more nestled in on each side of the dish.
Step 4: Bake the chicken enchiladas suizas
Pour the remaining creamy suiza sauce evenly over the chicken enchiladas, then top with the shredded Monterey Jack cheese. Bake for 20-25 minutes, until the sauce is bubbling and the cheese is melted and turning golden brown.
Let the enchiladas stand at room temperature for 5-10 minutes before serving. Serve topped with fresh cilantro if desired.
2 ways to prepare tortillas for enchiladas
Corn tortillas are essentially raw when you buy them, so you must pre-cook them for a few minutes before making enchiladas or they will crack, break, and get soggy. Please don't skip this step!! Preparing them is quick and easy and you can choose two ways.
- Fry the tortillas: I prefer this method for chicken enchiladas suiza, this is the same method I use to prepare tortillas for chilaquiles. Fry the tortillas one at a time in neutral oil for a few seconds to "seal" them and ensure they can be rolled without breaking. (Find instructions for this method above or in the recipe card below.)
- Cook the tortillas in a dry, hot skillet: I use this process to cook tortillas for my Baja shrimp tacos. Place a cast iron skillet or other heavy-bottomed skillet over medium high heat. Add the tortilla to the dry skillet and cook until it starts to get golden brown spots on it, then flip it over and cook on the other side. Wrap cooked tortillas in a kitchen towel to keep warm until ready to fill the enchiladas.
I tested both of these methods for this chicken enchiladas suizas recipe and they both work very well. I prefer frying because I like the texture a bit better. You choose the method of preparing tortillas that works for you!
Expert tips
- Make sure the enchilada cream sauce is very warm: If the sauce is not warm enough, you will have to bake the enchiladas much longer, and this could cause them to break down and not hold their shape. It should never boil or it will scorch, but it should be very warm.
- Don't overstuff the tortillas: You may be tempted to put a lot of chicken in the tortillas, but this could cause them to break. Enchiladas are about a balance of all the ingredients and flavors, so let the tortillas, suiza sauce, and cheese shine, too!
- Test one tortilla to make sure the oil is hot enough: Using tongs, just dip the edge of the tortilla into the oil. It should sizzle instantly. If it doesn't, wait a bit longer and try again.
What to serve with chicken enchiladas suizas
Let's make a whole Mexican meal!
- Cocktails: Sip on some Mezcal Margaritas or Mango Margaritas.
- Appetizers: Start with Elote Dip or Avocado Crema with tortilla chips.
- Side dishes: Mexican black beans or Mango Slaw make excellent side dishes.
FAQ
Enchiladas suizas are chicken enchiladas baked with a creamy green chile salsa verde sauce and topped with melted cheese. According to Mexican chef and author Pati Jinich, they originated at Sanborns department store in Mexico City, and "suiza" which translates to "Swiss", is a term used to name Mexican recipes that are made with lots of cream and cheese.
Enchiladas are traditionally made with corn tortillas because they hold up better when drenched in sauce. I do not recommend flour tortillas for enchiladas suizas because they will absorb too much moisture and get gummy.
Do not freeze enchiladas suizas, the cream sauce will break and the tortillas will not hold their texture when reheated.
Storing and reheating leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a foil-covered baking dish in a 350 degree oven until warmed through. You can also reheat in the microwave, but the texture of the sauce and cheese may change.
Chicken enchiladas suizas is an easy recipe with a tangy, creamy sauce
- Only 5 ingredients in the entire recipe!
- Pre-cooked chicken and store-bought salsa verde means quick and easy prep!
- This enchilada recipe is gluten-free so everyone can enjoy.
- The suiza sauce only has two ingredients: tomatillo salsa verde and cream.
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Recipe
Chicken Enchiladas Suizas Recipe
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Equipment
- 12" non-stick skillet for the enchilada suiza sauce
- small non stick skillet, or cast iron skillet (to cook the tortillas)
Ingredients
- 12 corn tortillas
- neutral cooking oil (if frying the tortillas)
- 3 cups shredded cooked chicken
- 1½ cups heavy cream
- 1½ cups salsa verde
- 1½ cups grated Monterey Jack cheese
- kosher salt if needed for sauce
- fresh cilantro for serving
Instructions
- Preheat the oven to 400 degrees F. Note that you can choose one of two ways to cook the tortillas below. Choose ONE method, DO NOT DO BOTH!
Make the suiza sauce
- Place a large skillet over medium-low heat. Add the salsa verde and the cream and stir to combine. Let the sauce cook gently and reduce slightly while you prepare the tortillas, stirring occasionally. Taste for seasoning, if your salsa is salty, you may not need to add anymore. Make sure the suiza sauce is very warm but never bubbles, you don't want to scorch the cream. If it begins to simmer, turn the heat down or turn it off completely.
Option 1: Fry the tortillas
- Place the tortillas on a sheet pan and put them in the oven for about 2 minutes, flip them and return to the oven for another 2-4 minutes until they have a slightly leathery texture.
- Line two baking sheets with paper towels. Add about ½-inch of neutral oil to a small heavy bottomed skillet over medium-high heat. When the oil is hot and shimmering, begin to fry the tortillas one at a time. (See note.)
- Use tongs to carefully add one tortilla to the hot oil, fry for about 2-5 seconds, it will start to puff up and turn lightly golden, then flip it over and fry for another 2-5 seconds. Transfer to paper towels to drain. Repeat with remaining tortillas. Be careful not to fry the tortillas too long. They shouldn't be crisp, you should still be able to bend them.
Option 2: Cook the tortillas in a dry skillet
- Place a cast iron or other heavy-bottomed skillet over medium high heat. Add the tortilla to the dry skillet and cook until it starts to get golden brown spots on it, then flip it over and cook on the other side. Wrap cooked tortillas in a kitchen towel to keep warm until ready to fill the enchiladas.
Assembling the enchiladas suizas
- Pour about ⅓ of the suiza enchilada sauce into a 9x13 casserole dish. Put a little cooked chicken in the center of a tortilla and roll it, then transfer to the casserole dish seam side down. Continue this process until all are filled. I usually have 8 enchiladas down the center, with two more nestled in on each side of the dish.
- Pour the remaining creamy suiza sauce evenly over the chicken enchiladas, then top with the grated Monterey Jack cheese. Bake for 20-25 minutes, until the sauce is bubbling and the cheese is melted and turning golden brown.
- Let the enchiladas stand at room temperature for 5-10 minutes before serving. Serve topped with fresh cilantro if desired.
Notes
- Make sure the enchilada cream sauce is very warm: If the sauce is not warm enough, you will have to bake the enchiladas much longer, and this could cause them to break down and not hold their shape. It should never boil or it will scorch, but it should be very warm.
- Don't overstuff the tortillas: You may be tempted to put a lot of chicken in the tortillas, but this could cause them to break. Enchiladas are about a balance of all the ingredients and flavors, so let the tortillas, suiza sauce and cheese shine, too!
- Test one tortilla to make sure the oil is hot enough: Using tongs, just dip the edge of the tortilla into the oil. It should sizzle instantly. If it doesn't, wait a bit longer and try again.
- Recipe adapted from Mexican Today by Pati Jinich.
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