Enchiladas Suizas

Creamy, cheesy, and bursting with tangy green salsa, Enchiladas Suizas are like a warm hug on a plate. Rolled tortillas filled with juicy chicken and smothered in a velvety tomatillo sauce, then baked under a blanket of bubbling cheese — let me tell you, it’s worth every bite. Whether you’re feeding a hungry crowd or treating yourself midweek, these enchiladas deliver big flavor with every forkful.

Behind the Recipe

The first time I tried Enchiladas Suizas was at a tiny family-run restaurant in Mexico City. The name caught my eye, but it was the creamy sauce that won me over — sharp, slightly tart, and rich without being heavy. After many delicious attempts in my home kitchen, this recipe captures that same harmony. It’s now a go-to for comfort food cravings that need just a little something extra.

Recipe Origin or Trivia

Despite their European-sounding name, Enchiladas Suizas are deeply Mexican at heart. “Suizas” means “Swiss” in Spanish, a nod to the addition of dairy — namely cream and cheese — which is less traditional in Mexican cuisine but adds luxurious richness. This dish originated in Mexico City in the mid-20th century, likely inspired by European immigrants and adapted with Mexican ingredients and flair. It’s a delicious fusion that’s stood the test of time.

Why You’ll Love Enchiladas Suizas

Let’s unwrap why this dish is a total keeper:

Versatile: Works as a cozy family dinner, dinner party centerpiece, or weekend indulgence.

Budget-Friendly: Uses simple, accessible ingredients with big payoff.

Quick and Easy: Most components can be prepped ahead or bought ready-made.

Customizable: Make it vegetarian, spicy, or dairy-free to suit your taste.

Crowd-Pleasing: Creamy, cheesy, and saucy — what’s not to love?

Make-Ahead Friendly: Assemble it early, bake when ready.

Great for Leftovers: Reheats like a dream — even better the next day.

Chef’s Pro Tips for Perfect Results

Elevate your enchiladas from good to great with these tricks:

• Lightly fry the tortillas first: It prevents sogginess and makes them easier to roll.
• Use rotisserie chicken: Saves time and adds flavor.
• Broil for golden tops: Finish under the broiler for a bubbly, browned cheese layer.
• Blend sauce until silky: A smooth salsa verde base ensures that luscious texture.
• Season every layer: Taste the filling, sauce, and topping for balanced flavor.

Kitchen Tools You’ll Need

Before you start, make sure these essentials are on hand:

Blender or food processor: To blend the green sauce until smooth.

Large skillet: For sautéing sauce and warming tortillas.

Baking dish: 9×13 inch pan works best for layering and baking.

Tongs: For flipping tortillas or handling fillings.

Measuring cups and spoons: For accuracy in seasoning.

Foil: To cover the dish while baking.

Ingredients in Enchiladas Suizas

Creamy and tangy meet saucy and savory in these beautifully layered enchiladas. Here’s everything you’ll need:

1. Corn Tortillas: 10 (lightly fried or warmed, form the base of the dish)
2. Shredded Chicken: 2 cups (cooked and seasoned, the heart of the filling)
3. Tomatillos: 1 pound, husked and rinsed (bright and tangy flavor base for the sauce)
4. Garlic: 2 cloves (adds depth and aroma)
5. White Onion: 1/2 medium (softens the sauce and adds savoriness)
6. Serrano or Jalapeño Pepper: 1, stemmed (for a hint of spice)
7. Fresh Cilantro: 1/4 cup (brings a burst of freshness)
8. Mexican Crema or Sour Cream: 1/2 cup (adds creamy tang to the sauce)
9. Chicken Broth: 1/2 cup (loosens and flavors the sauce)
10. Salt: 1 teaspoon (to balance acidity)
11. Monterey Jack or Oaxaca Cheese: 1 1/2 cups, shredded (melts beautifully over the top)
12. Olive Oil: 2 tablespoons (for cooking the sauce and softening tortillas)

Ingredient Substitutions

Need to switch things up? Here’s how:

Corn Tortillas: Flour tortillas or gluten-free versions.

Shredded Chicken: Shredded turkey or beans for a vegetarian take.

Tomatillos: Green tomatoes plus a splash of lime.

Crema: Sour cream or plain Greek yogurt.

Monterey Jack: Mozzarella or Pepper Jack for more heat.

Ingredient Spotlight

Tomatillos: These husk-covered green gems have a tart, citrusy kick that brightens the whole dish. They soften and sweeten as they cook, mellowing out the tang.

Mexican Crema: Thinner and less sour than American sour cream, it blends seamlessly into sauces to deliver creaminess without heaviness.

Instructions for Making Enchiladas Suizas

This dish is built in layers — and once you taste that final bite, you’ll know it was all worth it.

1. Preheat Your Equipment:
   Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Combine Ingredients:
   In a skillet, sauté tomatillos, garlic, onion, and pepper in 1 tablespoon oil until soft (about 5–7 minutes).
3. Prepare Your Cooking Vessel:
   Blend sautéed vegetables with cilantro, chicken broth, crema, and salt until smooth.
4. Assemble the Dish:
   Lightly fry tortillas, then fill each with shredded chicken. Roll and place seam-side down in the baking dish.
5. Cook to Perfection:
   Pour sauce evenly over enchiladas and top with shredded cheese. Cover with foil and bake for 20 minutes.
6. Finishing Touches:
   Remove foil and broil for 3–5 minutes until cheese is golden and bubbling.
7. Serve and Enjoy:
   Garnish with extra crema, cilantro, and sliced avocado if desired. Serve hot and savor every creamy bite.

Texture & Flavor Secrets

This dish is a symphony of textures — soft tortillas, juicy chicken, creamy sauce, gooey cheese. The tartness of tomatillos balances the richness of crema, while the cheese adds that stretchy, golden cap. It’s the kind of dish where every element complements the next, and each bite keeps you coming back for more.

Cooking Tips & Tricks

Here are a few pointers to make your enchiladas swoon-worthy:

• Don’t overfill tortillas — a few tablespoons of filling is enough.
• Warm tortillas before rolling to prevent cracking.
• Add a dash of cumin or smoked paprika to the sauce for extra depth.
• Let it rest 5–10 minutes after baking before slicing.

What to Avoid

Let’s keep your enchiladas glorious:

• Using cold tortillas: They crack and tear.
• Under-seasoning: Taste the sauce before pouring.
• Skimping on sauce: Make sure each enchilada is well-covered.
• Overcooking: Broil just until golden, not burnt.

Nutrition Facts

Servings: 5 (2 enchiladas per serving)
Calories per serving: 430

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Make-Ahead and Storage Tips

You can assemble the enchiladas up to a day ahead and refrigerate covered. Bake just before serving. Leftovers keep well in the fridge for 3–4 days and reheat beautifully in the oven or microwave. Freeze baked enchiladas in portions for up to 2 months — thaw and reheat covered until warmed through.

How to Serve Enchiladas Suizas

Serve hot with a drizzle of crema and sprinkle of chopped cilantro. Add a side of Mexican rice, refried beans, or a crisp cabbage slaw for crunch. A squeeze of lime over the top adds a perfect zing.

Creative Leftover Transformations

Transform leftovers into something new:

• Chop and mix into scrambled eggs for a Tex-Mex breakfast.
• Layer into a cheesy quesadilla or wrap.
• Shred and mix into soup for a spicy chicken tortilla broth.

Additional Tips

Take things to the next level:

• Add a spoonful of green salsa to the filling for more zing.
• Top with pickled red onions or jalapeños for contrast.
• Use roasted tomatillos for a deeper, slightly smoky flavor.

Make It a Showstopper

Presentation counts. Serve in a ceramic baking dish, garnish with bright toppings like avocado slices, red onion rings, or edible flowers. A swirl of crema in a spiral or zigzag pattern adds restaurant-worthy flair.

Variations to Try

Switch up the flavors with these fun ideas:

• Vegetarian: Fill with sautéed mushrooms, spinach, or black beans.
• Seafood: Try with shredded crab or shrimp for a coastal twist.
• Spicy Verde: Add extra jalapeños or serranos to the sauce.
• Red Suizas: Use roasted red pepper and chipotle cream sauce instead of tomatillo.
• Mini Enchiladas: Make bite-size versions using smaller tortillas for parties.

FAQ’s

Q1: Can I make this dish dairy-free?

Yes! Use dairy-free sour cream and cheese alternatives.

Q2: Are store-bought green sauces okay?

They work in a pinch, but homemade has the best flavor.

Q3: Can I use flour tortillas?

Yes, though corn is traditional — just adjust baking time slightly.

Q4: What’s the best cheese for melting?

Oaxaca, Monterey Jack, or mozzarella melt beautifully.

Q5: Can I prep it ahead?

Absolutely — assemble the dish and refrigerate up to 24 hours before baking.

Q6: How spicy is this recipe?

Mild to medium — adjust heat by changing the type and amount of chili.

Q7: Can I freeze it?

Yes, baked enchiladas freeze well. Cool completely, wrap tightly, and freeze.

Q8: Is this gluten-free?

Yes, as long as you use certified gluten-free corn tortillas and broth.

Q9: What side dishes pair well?

Mexican rice, refried beans, guacamole, or cabbage slaw.

Q10: How do I reheat leftovers?

Microwave with a damp paper towel or bake covered at 350°F until warm.

Conclusion

Enchiladas Suizas are the ultimate fusion of creamy comfort and zesty brightness. From their crispy-edged tortillas to the bubbling blanket of cheese on top, every bite tells a story of tradition, innovation, and love. Whether it’s your first time making them or your fiftieth, trust me — they never disappoint.

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