Creamy tomatillo enchiladas with tender chicken
Chicken Enchiladas Suizas
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
8 enchiladas
Difficulty
Medium
Cost
Moderate
$$
Chicken Enchiladas Suizas
Creamy tomatillo enchiladas with tender chicken
★4.4(13)
Corn tortillas filled with shredded chicken and smothered in a velvety tomatillo-cream sauce. A beloved Mexican classic that brings together tangy, creamy, and savory flavors in every bite.
20m
Prep Time
25m
Cook Time
45m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Enchiladas suizas get their name from the Swiss-inspired cream sauce that blankets the tortillas. The tomatillo base adds a bright tang that balances the richness perfectly.
Mexican cuisine is one of the most vibrant and flavor-forward traditions in the world. This recipe captures that spirit with accessible ingredients and techniques.
Mexican cuisine is one of the world's great culinary traditions, built on generations of knowledge about how to coax maximum flavor from simple ingredients. Chicken Enchiladas Suizas captures that spirit with a combination of bold spices, fresh elements, and time-tested techniques that work beautifully in any home kitchen.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 2 cups shredded cooked chicken
- 8 corn tortillas
- 1 lb tomatillos, husked and halved
- 1 cup Mexican crema or sour cream
- 1½ cups shredded Monterey Jack cheese
- Salt and pepper to taste
Instructions
- 1
Roast tomatillos under the broiler for 6-8 minutes until charred and softened.
- 2
Blend roasted tomatillos with crema and salt until smooth.
- 3
Warm tortillas briefly in a dry skillet to make them pliable.
- 4
Fill each tortilla with chicken and a sprinkle of cheese, roll tightly, and place seam-side down in a greased baking dish.
- 5
Pour tomatillo cream sauce over the enchiladas, top with remaining cheese, and bake at 375°F for 20-25 minutes until bubbly.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Substitutions
Mexican cremaSour cream thinned with a splash of lime juice
Very similar flavor and texture
Monterey JackOaxaca or mozzarella cheese
Both melt beautifully
Tips & Storage
Pro Tips
Dip tortillas in warm sauce before filling to prevent cracking.
Use rotisserie chicken for a quick weeknight shortcut.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate covered for up to 3 days. Freeze assembled but unbaked for up to 2 months.
Reheating
Reheat covered with foil in a 350°F oven for 15-20 minutes until heated through.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (85mg) · 4 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates22g
Fat28g
Fiber680mg
Sugar3g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use flour tortillas?
- Yes, but corn tortillas are more traditional and hold up better in the sauce.
- What if I can't find tomatillos?
- Substitute with a blend of green salsa and sour cream in equal parts.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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