Here’s a classic Enchiladas Suizas recipe—creamy, cheesy, and full of flavor, inspired by Swiss-style sauces in Mexican cuisine. Perfect for a comforting meal!
Enchiladas Suizas
Ingredients (4 servings)
- 8–10 corn tortillas
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 1 cup sour cream or Mexican crema
- 1/2 cup milk or heavy cream
- 2 cups shredded cheese (Swiss, Monterey Jack, or a mix)
- 1/2 cup tomatillo sauce or green enchilada sauce
- 1 small onion, finely chopped
- 1–2 cloves garlic, minced
- Salt and pepper, to taste
- Optional garnish: cilantro, avocado, sliced radish
Instructions
- Prepare the sauce
- In a saucepan, combine sour cream, milk (or cream), and half the cheese.
- Heat gently until smooth and creamy, stirring occasionally.
- Stir in salt, pepper, and garlic.
- Warm the tortillas
- Lightly heat tortillas in a dry pan or microwave to make them pliable.
- Assemble the enchiladas
- Place a scoop of shredded chicken and some onion in the center of each tortilla.
- Roll tightly and place seam-side down in a greased baking dish.
- Top with sauce and cheese
- Pour the creamy sauce over the rolled tortillas.
- Sprinkle remaining shredded cheese on top.
- Bake
- Bake in a preheated oven at 350°F (175°C) for 15–20 minutes, until cheese is melted and bubbly.
- Garnish and serve
- Top with fresh cilantro, avocado slices, or radish if desired.
- Serve hot with rice or a side salad.
Tips
- Green enchilada sauce or tomatillo sauce gives it the signature “suizas” green color and tang.
- For extra creaminess, add 1–2 tablespoons cream cheese to the sauce.
- Leftovers can be refrigerated for 2–3 days and reheat well.
If you want, I can also make a 5-minute shortcut version with rotisserie chicken and store-bought sauce that tastes restaurant-quality.
Do you want me to do that?
