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These Easy Enchiladas Suizas are creamy, cheesy, slightly spicy white chicken enchiladas verdes made with sour cream, mozzarella cheese, salsa verde, chicken, and corn tortillas, and are the best enchiladas. They are out-of-this-world delicious!
If you have followed my blog for any length of time, you know I love Mexican and Tex-Mex food, such as my Tex-Mex Beef Fajitas, Tex-Mex Enchiladas, Green Chile Chicken Enchiladas, Pico De Gallo, Guacamole, and Tomatillo Verde Chicken Enchiladas.
While I love enchiladas of all kinds, I think my favorite type of enchiladas is Enchiladas Suizas!
This enchilada recipe has that extra creamy texture that comes from the dairy in the recipe, the sour cream, and cheese. It makes a delicious creamy green enchilada sauce.
Serve these enchiladas with my Homemade Mexican Rice and Mexican Cabbage Slaw as Mexican side dishes to round out your Mexican Food dinner.
While I love enchiladas of all kinds, I think my favorite type of enchiladas is Enchiladas Suizas!
This enchilada recipe has that extra creamy texture that comes from the dairy in the recipe, the sour cream, and cheese.
Serve these enchiladas with my Homemade Mexican Rice and Mexican Cabbage Slaw as Mexican side dishes to round out your Mexican Food dinner.
Table of Contents
- What Are Enchiladas Suizas?
- Why You’ll Love Enchiladas Suizas
- Why This Recipe Works
- What You’ll Need To Make This Recipe
- Equipment
- Ingredients
- How To Make The Enchilada Sauce For Enchiladas Suizas?
- How Do I Make Enchiladas Suizas?
- Recipe Tips
- Variations
- What To Serve With Enchiladas Suizas
- FAQs
- Who Created Enchiladas Suizas?
- Can I Make These Enchiladas Ahead of Time?
- How Do I Store Chicken Enchiladas Suizas?
- More Enchilada Recipes
- Recipe
- Reviews
What Are Enchiladas Suizas?
Enchiladas Suizas are Mexican enchiladas with chicken and cheese wrapped in tortillas covered in a creamy tomatillo sauce and topped with shredded white cheese, in this case, Mozzarella cheese.
Enchiladas Suizas can also be made with Swiss cheese or Monterrey Jack cheese. Typically it is a white cheese. Since Mozzarella cheese is so widely available, I used Mozzarella cheese in this recipe.
Why You’ll Love Enchiladas Suizas
- Creamy Sauce. This type of enchilada is known for its super creamy enchilada sauce, which uses sour cream for that extra creaminess. You’ll love the flavor and texture of these creamy chicken enchiladas.
- Cheesy. Like other enchiladas, these enchiladas suizas are cheesy in addition to creamy, and cheese always makes everything better.
- Salsa Verde. The salsa verde, made with tomatillos, gives this recipe a unique, slightly spicy flavor.
- Dairy. Without dairy in this recipe, the sour cream, and Mozzarella cheese, these enchiladas would not have the creamy, cheesy texture that takes these enchiladas over the top. Next time you want outrageously delicious creamy enchiladas, be sure to make these swiss-style enchiladas with suiza sauce.
- Leftover Chicken. This recipe is a great way to use up leftover chicken.
Why This Recipe Works
- Few Ingredients. With only 5 ingredients in this recipe, you really can’t mess it up. Plus, you can easily find the ingredients at most grocery stores.
- Recipe Tips. In addition to an easy recipe, I’ve included some recipe tips to help ensure success when making this recipe.
- Variations. I have included some ways that you can customize this recipe if you want to change things up a little. This way it never gets boring.
- FAQs. You’ve got questions, and I’ve got answers to several of your questions regarding this recipe.
What You’ll Need To Make This Recipe
Equipment
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- 9×13 baking dish or casserole dish
- large bowl
- aluminum foil
- paper towels
Ingredients
Below, I discuss the ingredients and possible substitutions if you don't have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
Enchilada Sauce
- Salsa Verde – In this recipe, you can use store-bought salsa verde. However, if you would like to make salsa verde from scratch with fresh ingredients, including tomatillos, garlic cloves, lime juice, and more, check out my Homemade Salsa Verde Recipe.
- Sour Cream – I used sour cream to make this super creamy. However, if you don’t have sour cream, you could also use Mexican crema or heavy cream instead.
Enchiladas Suizas
- Shredded cooked chicken – You can use rotisserie chicken or leftover cooked chicken. It can be either chicken breasts or chicken thighs, or any combination of white and dark meat. If you like, you can use an extra cup of the chicken mixture.
- Mozzarella Cheese – I used Mozzarella cheese. However, you could use Monterey Jack Cheese or a combination of the two. If you prefer, you can use cheddar cheese. It can change the recipe’s appearance due to its color, but it will be delicious.
- Corn Tortillas - You could use flour tortillas in this recipe if you wish, but I used store-bought corn tortillas.
How To Make The Enchilada Sauce For Enchiladas Suizas?
In traditional Enchiladas Suizas, you would take the time to roast tomatillos, but in this recipe, instead of doing that, I used jarred Salsa Verde (green salsa.)
Mix the sour cream and salsa verde in a blender or food processor and then you have the smooth, creamy, spicy, and super flavorful Enchiladas Suizas enchilada sauce.
How Do I Make Enchiladas Suizas?
Preheat the oven to 350 degrees F. Prepare the enchilada sauce as instructed above.
Pour 1/4 of the Enchilada Sauce up to 1/3 of the sauce into the bottom of a 9×13 baking dish. If you like, you can dip both sides of each tortilla in the sauce before stuffing and rolling them.
Fill each tortilla with shredded chicken and shredded Mozzarella cheese.
Roll each tortilla and lay seam-side down into the baking dish.
Repeat steps 3 and 4 for each tortilla.
Pour the remaining Enchilada Sauce over the top of the enchiladas.
Sprinkle the remaining shredded Mozzarella cheese over the top of the sauce covered enchiladas.
Bake in a preheated 350-degree oven for 30 minutes or until the Enchiladas Suizas are heated through and the cheese is melted.
Garnish the enchiladas with chopped cilantro or parsley.
Recipe Tips
- Real Cheese. Sure, you can use pre-shredded Mozzarella cheese in this recipe. However, if you like the best flavor and quality, I recommend using real mozzarella and shredding it. You can also use Monterrey Jack cheese also.
- Pliable Tortillas. To make the tortillas soft and pliable before rolling the enchiladas, heat the tortillas in one of two ways.
- First, you can wrap the tortillas in damp paper towels and microwave for 30 seconds to 1 minute. You don’t need them to be hot, just warm and pliable so that they are easier to roll.
- The second option is to heat them in hot oil, not to fry them, but just heat them enough to make it easier to roll the enchiladas.
Variations
- Flour Tortillas. Instead of corn tortillas, try using flour tortillas or whole wheat tortillas.
- Vary The Cheese. I used Mozzarella. However, you could use Monterey Jack, cheddar, or whichever cheese you like.
- Change The Salsa. Instead of using salsa verde, you could use salsa roja (red salsa), or your favorite salsa to mix with the sour cream.
- Stacked Enchiladas. Instead of rolling the enchiladas, you can make it easy on yourself and just stack the tortillas, chicken, and suizas sauce to make an Enchiladas Suizas Casserole.
What To Serve With Enchiladas Suizas
- Instant Pot Refried Beans
- Mexican Rice
- Mexican Street Corn Salad
- Pico De Gallo or chopped tomatoes
- Guacamole or chopped fresh avocado
- Fresh Limes
- Sliced Jalapeños
- Chopped Cilantro
FAQs
Who Created Enchiladas Suizas?
Enchiladas Suizas translates from Spanish to English as "Swiss Enchiladas" and is believed to be a nod to the Swiss immigrants to Mexico years ago who established dairy farms there.
It is believed that the Swiss dairy farmers influenced Mexican cuisine by adding a good amount of dairy foods, such as milk, sour cream, and cheese, into the traditional Mexican enchiladas.
Can I Make These Enchiladas Ahead of Time?
Yes. You can make it 2 to 3 days ahead of time. If you do, I recommend making an extra cup of the sauce because sometimes it can be absorbed by the chicken and tortillas.
How Do I Store Chicken Enchiladas Suizas?
Store the enchiladas verde recipe, or chicken enchiladas suizas recipe, in an airtight container in the refrigerator for up to 3 days.
This is a great recipe with its creamy green sauce. Trying serving these enchiladas suizas wtih refried beans, poblano peppers, and oaxaca cheese. It will taste better than what. you order at most Mexican restaurants unless you travel to Mexico City.
More Enchilada Recipes
This recipe for Easy Enchiladas Suizas will create a delicious Mexican dinner that your whole family will love.
If you like this recipe or make this recipe, be sure to leave a comment and a 5-star rating!
Recipe
Ingredients
Enchiladas Suizas Sauce
- 1 (16-ounce jar) salsa verde
- 1 cup sour cream
Enchiladas Suizas
- 2 cups shredded cooked chicken (Can use rotisserie chicken)
- 1-1/2 cups Mozzarella Cheese
- 12 corn tortillas
Instructions
To Make The Enchiladas Suizas Sauce
- Add the sour cream and salsa verde to a blender or food processor and blend until smooth.
To Make The Enchiladas Suizas
- Preheat oven to 350 degrees F.
- Pour about 1/3 of the Enchilada Sauce into the bottom of a 9×13 baking dish.
- Fill each tortilla with shredded chicken and shredded Mozzarella cheese.
- Roll each tortilla and lay seam-side down into the baking dish.
- Pour the remainder of the Enchilada Sauce over the top of the enchiladas.
- Sprinkle the remaining shredded Mozzarella cheese over the top of the sauce covered enchiladas.
- Bake in a preheated 350-degree oven for 30 minutes or until the enchiladas are heated through and the cheese is melted.
Patricia Schultz says
Chicken Enchiladas Suizas has always been my favorite Mexican Food dish, and I am so glad I finally found a recipe that appears authentic! I can hardly wait to try it.
Carl says
The recipe sausage to put the sauce on bottom of pan. Then it says to pour the sauce over tortillas. Clarify please
Michele says
Hi Carl,
Thanks for the question, I updated the recipe card to clarify that you put about 1/3 of the sauce on the bottom of the pan and then you pour the remainder of the enchilada sauce over the top of the enchiladas. I hope that helps.
Thanks,
Michele
Patty Barrier says
Can you use small shrimp in this recipe are tortillas better if heated in oil to soften.
Michele says
Hi Patty,
I have not tried using small shrimp in this recipe. As far as the tortillas, you can heat in oil to soften. You can see the Recipe Tips section for more information.
https://flavormosaic.com/easy-enchiladas-suizas-recipe/#recipe-tips
Michele
Sherri says
This recipe is so easy and is very good. I hav made it several times and always love the flavor. I still can’t get mine rolled without cracking and splitting, but I guess in the end it taste the same!
Michele says
Hi Sherri,
I’m glad you liked the taste of the enchiladas. I’m sorry the tortillas are cracking. I understand how frustrating that can be. There are a few ways to soften the tortillas to prevent cracking. The easiest way is to wrap the tortillas with moist paper towels and microwave for about 1 minute. I did include that in the Notes section of the printable recipe card at the bottom of the post (just above the comments). After microwaving you can dip each tortilla into the enchilada sauce to completely cover it in sauce. The next option is to lightly fry each tortilla in hot oil in a pan on the stove for a few seconds, and then drain and dip in enchilada sauce. The last option is to bake the tortillas by wrapping them in foil and heating them in a preheated 350 degree oven for about 10 to 15 minutes. I hope that helps. Let me know if you have any other questions.
Thanks,
Michele
Km says
I sautéed a bag of “seasoning mix,” added diced rotisserie chicken, poured in a can of green enchilada sauce, added a cup or so of sour cream, and used fried tortillas to create layered enchiladas. Mozzarella between layers and on top. So good and easy!!!
Michele says
Hi KM,
Your layered enchiladas version sounds delicious. I’m so glad you liked them.
Michele