Enchiladas Suizas

I love how comforting and flavorful these enchiladas suizas are. The creamy salsa verde sauce, tender chicken filling, and gooey melted cheese make this dish one of my favorites for a hearty meal. It’s rich, satisfying, and always a hit at the table.

Why You’ll Love This Recipe

I like this recipe because it combines the bright tang of salsa verde with the creaminess of Mexican crema, creating a sauce that’s both zesty and indulgent. The shredded chicken makes it filling, while the corn tortillas hold everything together beautifully. I also enjoy how versatile it is I can adjust the spice level, add toppings, or make it as creamy as I want.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
2 cups salsa verde
¼ cup packed cilantro (optional)
1 tablespoon vegetable oil, plus more if frying
¾ cup Mexican crema, plus more if you want it extra creamy
2 ½ cups cooked shredded chicken
Kosher salt, to taste
12 corn tortillas
3 cups shredded Chihuahua cheese
Sliced onions, for topping

Directions

1. I preheat the oven to 375°F.
2. In a saucepan, I heat the salsa verde with the cilantro until warm, then stir in the Mexican crema to create a smooth sauce. I season with a little salt to taste.
3. I warm the tortillas by lightly frying them in oil or heating them on a skillet to make them pliable.
4. I fill each tortilla with shredded chicken and a sprinkle of cheese, then roll them up tightly.
5. I place the rolled tortillas seam-side down in a baking dish.
6. I pour the creamy salsa verde sauce evenly over the enchiladas.
7. I top with the remaining cheese.
8. I bake uncovered for about 20 minutes, or until the cheese is melted and bubbly.
9. I finish with sliced onions on top before serving.

Servings and Timing

This recipe makes 6 servings (2 enchiladas per person). It takes about 20 minutes of prep time and 20 minutes of baking, for a total of 40 minutes.

Variations

I sometimes mix sautéed vegetables like mushrooms, spinach, or zucchini with the chicken for added flavor. If I want extra creaminess, I add more crema into the sauce or drizzle some on top before serving. For a spicier version, I stir a few spoonfuls of jalapeños or hot sauce into the salsa verde.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the enchiladas with foil and warm them in the oven at 350°F until heated through. I can also reheat individual portions in the microwave, but the oven helps keep the tortillas from getting too soft.

FAQs

Can I use flour tortillas instead of corn?

Yes, I sometimes use flour tortillas, but corn is traditional and gives better texture.

What can I substitute for Chihuahua cheese?

I often use Monterey Jack, Oaxaca, or mozzarella if Chihuahua cheese isn’t available.

Can I make this dish ahead of time?

Yes, I assemble the enchiladas and refrigerate them before baking. I add the sauce and cheese just before putting them in the oven.

Do I need to fry the tortillas?

I lightly fry them for better texture, but I can also just heat them on a skillet if I want to cut down on oil.

How can I make it spicier?

I add diced jalapeños, hot salsa verde, or a dash of chili flakes to the sauce.

Can I freeze enchiladas suizas?

Yes, I freeze them before baking, tightly covered. When ready, I bake from frozen, adding extra time.

Can I make it vegetarian?

Yes, I replace the chicken with beans, mushrooms, or sautéed vegetables.

Is Mexican crema necessary?

It makes the sauce creamy and authentic, but I can substitute with sour cream or plain yogurt.

What’s the best way to shred chicken quickly?

I use two forks or a stand mixer with a paddle attachment while the chicken is still warm.

Can I add toppings besides onions?

Yes, I like adding avocado slices, fresh cilantro, or pickled jalapeños.

Conclusion

I enjoy making these enchiladas suizas because they strike the perfect balance of creamy, cheesy, and savory flavors. With simple ingredients and a comforting finish, it’s a dish I love to serve for family dinners or whenever I crave authentic Mexican comfort food.

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