Name: Suizas Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 3 cups shredded chicken ((I use rotisserie)); 3 packed cups (16 oz) shredded Oaxaca cheese, (divided (may sub whole milk block mozzarella)); 13 quality corn tortillas like La Tortilla Factory or Guerra ((white corn or corn/flour mix is best)); 2 cups homemade salsa verde (or 1 16 oz. jar store bought, like mild Herdez); 1 cup Mexican crema ((may sub heavy cream)); 1 4 oz. can mild diced green chilies, ( not drained); 1/2 cup packed cilantro; 1 teaspoon chicken bouillon ((powder or crushed cube)); 1 tsp EACH onion powder, garlic powder, ground cumin; 1/2 tsp EACH salt, paprika, dried oregano; Pinch-1/4 tsp cayenne pepper; Sour cream; Avocados; Cilantro; Jalapeños; Pickled Red Onions; Queso Fresco or Cotija

These EASY Enchiladas Suizas are the ultra-creamy, flavor-packed comfort food your weeknights have been missing. The vibrant sauce gets a major upgrade from spices and green chiles, while the juicy chicken filling is enriched with sauce and plenty of melty Oaxaca cheese. Follow along for expert tips and step-by-step photos for foolproof, restaurant-worthy results!

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top view of enchiladas suizas topped with avocados, cilantro and jalapeños

What are enchiladas suizas?

Enchiladas Suizas are comforting enchiladas filled with chicken and smothered in a creamy, cheesy, tangy salsa verde sauce. The name “suizas,” meaning “Swiss,” refers to the Swiss influence in Mexico—specifically the use of dairy.

Unlike traditional enchiladas, which are often sauced with straight salsa or chile-based sauces, Enchiladas Suizas blend tangy tomatillo salsa verde with cream and melted cheese for a rich, velvety, slightly tangy finish.

Why you’ll love this enchiladas Suizas Recipe

EASY! These will be the easiest enchiladas you make, thanks to a sauce that takes seconds to whip up in the blender!
The sauce is exceptionally flavorful thanks to warm spices, green chiles, and a touch of chicken bouillon that adds restaurant-level depth.
The filling is irresistibly juicy and cheesy because it’s mixed with some of the creamy sauce plus 2 full cups of melty Oaxaca cheese.
The tortillas stay perfectly intact because you’re giving them a quick pan-fry for both flavor and pliability — no tearing, cracking, or frustration!

up close of a plate of enchiladas suizas recipe with three enchiladas covered in sauce

Enchiladas Suizas Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Shredded chicken: Tender rotisserie-style chicken is a super-easy option. I always stock my freezer with shredded rotisserie chicken portioned into sandwich bags, and it’s a huge time saver. You can also make your own shredded chicken.
Oaxaca cheese: A superb melting cheese that creates the signature creamy, stretchy filling and topping. Check the refrigerated dairy or “Mexican foods/cheese” section — Oaxaca cheese is most often sold near other Mexican cheeses like queso fresco, cotija, etc.
Whole-milk mozzarella is a great substitute!
Corn tortillas: Quality tortillas like La Tortilla Factory or Guerrero corn tortillas are great options, which hold up well and don’t tear. I suggest white corn tortillas. White corn typically has a softer, starchy endosperm, which makes the dough (masa) more pliable and better at holding moisture. This results in tortillas that are softer, more flexible, and less prone to cracking.
Salsa verde: A bright, tangy base made from tomatillos and chiles—homemade salsa verde or a good store-bought brand like mild Herdez both work beautifully.
Mexican crema: This is a mixture of heavy cream and buttermilk that adds rich, silky creaminess, giving “suizas” its classic Swiss-inspired texture. You can find Mexican crema in the refrigerated dairy section of most grocery stores near the sour cream or Mexican cheeses, or in the Hispanic foods aisle’s refrigerated case.
Heavy cream is a good substitute.
Diced green chiles: Mild chiles sold in cans that add tanginess and flavor complexity. You can skip if you don’t have them on hand.
Cilantro: Fresh leaves blended into the sauce for vibrant herbal brightness that lifts the richness.
Spices: Onion powder, garlic powder, cumin, chicken bouillon, salt, paprika, dried oregano, and cayenne pepper create a well-rounded blend that builds savory depth, warmth, and color.

top view of enchiladas suizas ingredients: shredded chicken, corn tortillas Oaxaca cheese, salsa verde, cilantro and Mexican crema

How to MAke Enchiladas Suizas

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Flash-fry tortillas. Add enough canola or vegetable oil to a small skillet to cover the bottom, then heat over medium-high heat. Working with one tortilla at a time, lightly fry for about 10 seconds on each side, just until soft with a few bubbles but not brown or crisp.

showing how to make Enchiladas Suizas by flash frying the tortillas a in a skillet

Step 2: Make Sauce. Place 1 cup salsa verde, Mexican crema, green chiles, cilantro, and spices in a blender and blend until smooth. Transfer to a bowl and mix with the remaining salsa verde.

showing how to make Enchiladas Suizas by adding the salsa verde ingredients to a blender and blending until smooth

Step 3: Filling. Add chicken to a large bowl. Stir in 1 cup of Sauce and two cups of cheese.

showing how to make Enchiladas Suizas by combining shredded chicken with 1 cup sauce and 2 cups cheese

Step 4: Assemble. Spread ⅓ cup of Sauce on the bottom of a lightly greased 9×13 baking dish (layer will be very thin). Add the enchilada filling to the center of each tortilla (approx. ⅓ cup), roll them up tightly, and line them in the dish, seam side down. Top the enchiladas evenly with the remaining Sauce, followed by the remaining cheese.

a collage showing how to make Enchiladas Suizas by adding the filling to corn torillas, roling up and placig in bottom of 9x13 baking dish with sauce on the bottom, then covering with sauce, followed by cheese

Step 5: Bake: Bake until the cheese melts and the center is hot. Mmmmm!

showing how to make enchiladas suizas by baking until the cheese is melted

TIPS for making Enchilada Suiza Recipe

Don’t skip pan-frying the tortillas: This creates a light barrier that prevents them from tearing and keeps them from soaking up too much sauce. It also accentuates the flavor.
Don’t overfill: Add a generous amount of filling, but don’t overstuff, or they can split or unroll.
Customize the heat: Taste your sauce and adjust with cayenne pepper to your liking.
Prep ahead: You can prep the recipe in advance or in steps: make/shred the chicken, fry the tortillas, make the sauce, assemble the filling.
Customize enchiladas: Make them your own! See below for lots of ideas.

Enchiladas Suiza variations

Protein swaps: Use leftover turkey, ground turkey, ground chicken, carnitas, or cooked shrimp.
Cheese options: Try Monterey Jack, pepper Jack, Chihuahua, or a blend.
Veggie-packed: Add roasted sweet potatoes or squash, sautéed spinach, mushrooms, zucchini, poblanos, corn, or black beans to bulk them up or make them vegetarian.
Heat level: Spice it up with jalapeños, serranos, chipotle peppers, or hot salsa verde.
Sauce twist: Mix in a little cream cheese, Greek yogurt, or sour cream for a richer suizas-style sauce.

up close of scooping enchilada suzias from the pan to serve

How to serve Enchiladas Suizas Verdes

Add toppings: Finish with shredded lettuce, diced tomatoes, sliced avocados, cilantro, jalapeños, queso fresco, or pickled red onions.
Offer cool, creamy accents: A dollop of sour cream, a drizzle of Mexican crema, or my favorite avocado crema to balance the heat.
Add crunch: Serve with classic chips and salsa for a salty crunch. Choose from classic homemade salsa, corn bean salsa, pineapple salsa, or mango salsa.
Serve with classic sides: Pair with Mexican rice, cilantro lime rice, refried beans, or black beans to round out the meal.
Serve with a fresh salad: Taco salad, Mexican salad, Mexican pasta salad, corn salad, or simple green salad with cilantro lime dressing.
Dessert: Tres Leches for the win!

HOW TO STORE Enchilada Suiza

•Refrigerate: Store baked or unbaked enchiladas tightly covered in the refrigerator for up to 4 days.
•Reheat: Reheat in the oven at 350°F, covered, until warmed through—usually 20–30 minutes, longer if frozen. For individual portions, microwave in 60–90 second bursts until hot.

HOW TO freeze

•Freeze unbaked or baked enchiladas (without toppings like fresh cilantro or sour cream) for up to 3 months.
•Wrap the entire dish tightly in plastic wrap, then foil, or freeze individual servings in airtight containers.

up close of a bite of enchiladas suiza showing how creamy and cheesy they are

Looking for more Enchilada Recipes?

Chicken Enchiladas
Green Chile Chicken Enchiladas
Salsa Verde Honey Lime Chicken Enchiladas
Enchiladas Verdes
Ground Beef Enchiladas
Breakfast Enchiladas
Chicken Enchiladas
Chicken Enchilada Casserole
Beef Enchilada Casserole
Enchilada Meatballs
Chicken Enchilada Soup
Enchilada Sauce

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Prep Time: 30

Cook Time: 30

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Ingredients

ENCHILADAS

3 cups shredded chicken (I use rotisserie)
3 packed cups (16 oz) shredded Oaxaca cheese, divided (may sub whole milk block mozzarella)
13 quality corn tortillas like La Tortilla Factory or Guerra (white corn or corn/flour mix is best)

Tomatillo SAUCE

2 cups homemade salsa verde or 1 16 oz. jar store bought, like mild Herdez
1 cup Mexican crema (may sub heavy cream)
1 4 oz. can mild diced green chilies, not drained
1/2 cup packed cilantro
1 teaspoon chicken bouillon (powder or crushed cube)
1 tsp EACH onion powder, garlic powder, ground cumin
1/2 tsp EACH salt, paprika, dried oregano
Pinch-¼ tsp cayenne pepper

GARNISHES (OPTIONAL)

Sour cream
Avocados
Cilantro
Jalapeños
Pickled Red Onions
Queso Fresco or Cotija

Instructions

Preheat the oven to 350ºF. Lightly grease a 9×13 baking pan with nonstick cooking spray.
Flash-fry tortillas: Add enough canola or vegetable oil to a small skillet to cover the bottom, then heat over medium-high heat. Working with one tortilla at a time, lightly fry for about 10 seconds on each side, just until soft with a few bubbles but not brown or crisp. Transfer the tortillas to a paper towel-lined wire rack to briefly dry, then store them in a plastic bag so they stay pliable until ready to use.
Make Sauce: Place 1 cup salsa verde, Mexican crema, green chiles, cilantro, bouillion, and spices in a blender and blend until smooth. Transfer to a bowl and mix with the remaining salsa verde.
Make Filling: Add chicken to a large bowl. Stir in 1 cup of Sauce and two cups of shredded cheese.
Assemble: Spread ⅓ cup of the Sauce on the bottom of the prepared pan (layer will be very thin). Add the enchilada filling to the center of each tortilla (approx. ⅓ cup), roll them up tightly, and line them in the dish, seam side down. Top the enchiladas evenly with the remaining Sauce, followed by the remaining cheese.
Bake: Cover with foil and bake at 350ºF for 25 minutes, then uncover and bake for an additional 5-10 minutes, or until the cheese melts and the center is hot. Top or serve with desired garnishes.

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2 Comments

B says

at

Thanks for this awesome recipe. These enchiladas were so delicious!!! Chicken verde are my favorite enchiladas. Better than restaurant quality; they’re not swimming in grease. This one is a keeper! A few questions, how far in advance can you flash fry the tortillas and should they be stored on counter or fridge when ready to use? I froze a batch, uncooked. Can it be baked from frozen or should they be thawed overnight in fridge?

- Jen says
  
  at
  
  THat’s so wonderful to hear that this recipe is a keeper! You can flash fry the tortillas and store them for a day or two on the counter (cool, dry spot) or up to a week in the fridge in an airtight container for longer storage. Just ensure they are completely cool before bagging to prevent sogginess. You can bake from frozen just add extra time to the bake time (25-35 min covered and then uncovered). Hope that helps!

Chicken Enchiladas Suizas