Enchiladas Suizas are corn tortillas stuffed with shredded chicken, bathed in a creamy green sauce and covered with cheese. A simple dish; however, there is something about Enchiladas Suizas that makes them irresistible! So much so that it is rare to find a Mexican restaurant that does not offer them on the menu.

A white plate with two green enchiladas suizas with cheese and garnished with slices of purple onions.
Homemade Authentic Enchiladas Suizas

Enchiladas Verdes Suizas

Hello my friends! Today I’m sharing these simple and classic Enchiladas Suizas very popular throughout Mexico. I’d say these are quintessential enchiladas, with everything you need and nothing you don’t. First you start by making shredded chicken then an easy salsa verde that is full of bright flavor, the tortillas are lightly fried then you assemble everything together.

Lastly, baking the enchiladas with melting cheese to finish things off with a creamy bite. Full of classic flavors and really easy to whip up…these are some of the most delicious enchiladas!

Why you’ll love this recipe

  • Prep ahead – There are a few things you can make ahead of time so that it’s easy to cook once you’re ready.
  • So flavorful! – The green salsa packs a ton of flavor.
  • Perfect for meal prep – It lasts in the refrigerator for three days and you can double the recipe for a big batch of enchiladas

Note: The difference between green enchiladas and enchiladas suizas, is that on the latter ones, the salsa verde has the crema and are baked to melt the cheese.


Two white plates with two green enchiladas with cheese and garnished with slices of purple onions.

Ingredients You Need

You don’t need much to make these green enchiladas. There are a few things that you can make ahead of time or buy at the store if you prefer or are short in time.

  • Salsa Verde – You’ll need about 2 to 3 cups of salsa verde. See below the ingredients to make it at home.
  • Corn Tortillas – Stale tortillas are better as they tend to absorb the oil better.
  • Shredded Chicken – I make my own using this cooked shredded chicken recipe but using rotisserie chicken is a great option too.
  • Canola or vegetable oil – Enough to lightly fry all tortillas
  • The Cheese – Such oaxaca, manchego, or mozzarella cheese (or your favorite melting cheese)

For the toppings you can use: sliced or chopped onions, avocado, radishes, cilantro, hot sauce.

***Make sure to scroll all the way down to the recipe card to get the full ingredient list and written recipe.

The ingredients for this recipe placed on beautiful fabric with broided green plants.

Ingredients for the tomatillo salsa

A can of tomatillo and a white bowl on the side with cooked tomatillos.

To make this salsa we’ll used canned tomatillos as they’re not easy to find in season at times. If you have fresh tomatillos, you can use them instead.

I also have this amazing Tomatillo Salsa Verde recipe if you want to check it out!


To make the suiza sauce you’ll also need:

  • onion 
  • jalapeños & serrano peppers
  • garlic cloves 
  • fresh cilantro
  • chicken broth (it gives so much flavor!)
  • salt & pepper
  • ¼ teaspoon ground black pepper
  • a little olive oil
  • Mexican crema or Greek yogurt/heavy cream
The ingredients for this recipe placed on beautiful fabric with broided green plants.
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How To Make Enchiladas Suizas

First, follow this recipe for homemade shredded chicken. This can be made up to 2 days in advanced or just buy a rotisserie chicken the day of.

Then cook the salsa:

  • Line a skillet or comal with foil and heat over medium high heat. Place the onion, chiles and garlic. Cook until everything is lightly roasted on all sides. About 10 minutes. Cool off for a few minutes.
  • In a blender, add the canned tomatillo, the roasted onion, garlic, peppers, cilantro, chicken broth salt and pepper. Puree until blended well.
  • In a medium saucepan, add 1 tablespoon of oil and heat over medium heat. Add the pureed green sauce and cook for 2 minutes.
  • Add the Mexican crema and mix. Cook for two more minutes and turn off heat.

Make the enchiladas:

  • Position an oven rack in the top third of the oven and heat the oven to 350 degrees. Coat a deep 9-by-13-inch baking dish with cooking spray.
  • Add about ¼ cup of oil to a small or medium skillet. Heat on medium-high heat. When the oil is very hot (but not smoky), add one tortilla at the time and cook each side for about 4 to 5 seconds or until tortilla is lightly fried and still pliable.
  • As you fry each tortilla, drain any excess oil by tapping it into the pan then place on a plate with a paper towel. Repeat with remaining tortillas and add more oil if necessary.

Note: The tortillas should still be pliable for folding so make sure they’re not fried too long. Check out this video on how I fry the tortilla lightly.

  • Spread ½ cup of the enchilada sauce evenly in baking dish. Sprinkle some shredded cheese and ¼ cup shredded chicken down center of each tortilla. Wrap tortillas tightly around filling, placing seam side down in baking dish.
  • Continue filling and rolling the remaining tortillas placing the tortillas in the baking dish as they are filled, pushing the rolled tortillas as needed to fit in a single layer.
  • Pour the rest of creamy enchilada salsa over the filled tortillas and layer the cheese slices on top of the enchiladas.
  • Bake for 15 to 20 minutes or until the cheese melted and is starting to brown.
  • Serve warm. Garnish enchiladas with avocado, onion slices, and cilantro and with lime wedges on the side for squeezing on top. Serve enchiladas with rice and beans, if desired.
A white oval baking dish with cooked green enchiladas.

Chef's Hat Icon.

Chef’s Tips and Notes

  • Make ahead: The best thing to make ahead is the sauce. Chill in an airtight container in the fridge for up to three to four days.  To reheat, place in a large skillet or saucepan over medium heat.

Can enchiladas be frozen? Yes!!!

  • Freezer: Place in an airtight, freezer safe container or freezer bags and freeze for up to 3 months.

Variations

When it comes to assembling the enchiladas, there are many ways you can customize them to make them your own! Here are just a few ideas that may love:

  • Mix the shredded chicken with cooked chorizo.
  • Add a layer of refried beans then the shredded chicken.
  • Add a little achiote paste or chile chipotles to the shredded chicken for extra flavor.
  • Saute the chicken with mushrooms, onions and spinach.
  • Mix cooked corn kernels with the chicken.

What to serve with enchiladas suizas

If you’re a rule-follower and don’t want to mess with enchiladas laws, you can keep the meal simple and then just accompany it with some other lovelies like:

A white plate with two green enchiladas with cheese and garnished with slices of purple onions.

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Print Recipe:

A white plate with two green enchiladas suizas with cheese and garnished with slices of purple onions.

Traditional Enchiladas Suizas Verdes

Servings 12 enchiladas
Ana Frias
5 from 2 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Enchiladas Suizas are corn tortillas filled with shredded chicken, bathed in a creamy green sauce and covered with cheese. A simple dish; however, there is something about Enchiladas Suizas that makes them irresistible! So much so that it is rare to find a Mexican restaurant that does not offer them on the menu.

Equipment

  • Rectangular baking dish
  • Food processor or blender
12 enchiladas

Ingredients  

For the green suiza sauce
  • 29 oz can tomatillos
  • ½ medium onion peeled and sliced in half
  • 3 jalapeños stem removed
  • 4 serrano peppers stem removed
  • 3 large garlic cloves peeled
  • ¼ cup fresh cilantro
  • ½ cup chicken stock
  • 1 teaspoon kosher or sea salt
  • ¼ teaspoon ground black pepper
  • 1 Tablespoon olive oil
  • ½ cup Mexican crema or Greek yogurt/heavy cream
The Enchiladas
  • canola oil. Enough to fry all tortillas.
  • 12 corn tortillas
  • 2 cups cooked shredded chicken
  • cheese such oaxaca, manchego, or mozzarella cheese (or your favorite melting cheese)
Suggested Toppings
  • sliced onion, avocado, radishes, cilantro, hot sauce.

Instructions 

Cook the salsa

  • Line a skillet or comal with foil and heat over medium high heat. Place the onion, chiles and garlic. Cook until everything is lightly roasted on all sides. About 10 minutes. Cool off for a few minutes.
  • In a blender, add the canned tomatillo, the roasted onion, garlic, peppers, cilantro, chicken broth salt and pepper. Puree until blended well.
  • In a medium saucepan, add 1 tablespoon of oil and heat over medium heat. Add the pureed green sauce and cook for 2 minutes. Add the Mexican crema and mix. Cook for two more minutes and turn off heat.

Make the enchiladas

  • Position an oven rack in the top third of the oven and heat the oven to 350 degrees. Coat a deep 9-by-13-inch baking dish with cooking spray.
  • Add about ¼ cup of oil to a small or medium skillet. Heat on medium-high heat. When the oil is very hot (but not smoky), add one tortilla at the time and cook each side for about 4 to 5 seconds or until tortilla is lightly fried and still pliable.
  • As you fry each tortilla, drain any excess oil by tapping it into the pan then place on a plate with a paper towel. Repeat with remaining tortillas and add more oil if necessary.
  • Spread ½ cup of the enchilada sauce evenly in baking dish. Sprinkle some shredded cheese and ¼ cup shredded chicken down center of each tortilla. Wrap tortillas tightly around filling, placing seam side down in baking dish.
  • Continue filling and rolling the remaining tortillas placing the tortillas in the baking dish as they are filled, pushing the rolled tortillas as needed to fit in a single layer.
  • Pour the rest of creamy enchilada salsa over the filled tortillas and layer the cheese slices on top of the enchiladas.
  • Bake for 15 to 20 minutes or until the cheese melted and is starting to brown.
  • Serve warm. Garnish enchiladas with avocado, onion slices, and cilantro and with lime wedges on the side for squeezing on top. Serve enchiladas with rice and beans, if desired.

Muy Delish Notes:

Store leftovers in a covered container in the refrigerator for up to 4 days; reheat in a 300-degree oven.

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Nutrition

Serving: 1enchilada | Calories: 200kcal | Carbohydrates: 18g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 126mg | Potassium: 313mg | Fiber: 4g | Sugar: 5g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

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2 Comments

  1. Enchiladas suizas must be one of my favorite type of enchiladas. The tang of the salsa verde is delicious over the tortilla and chicken! Thanks for the recipe.

  2. 5 stars
    Enchiladas suizas must be one of my favorite type of enchiladas. The tang of the salsa verde is delicious over the tortilla and chicken! Thanks for the recipe.