Chicken Enchiladas Suizas Recipe: Creamy Green Enchiladas with Salsa Verde

Chicken Enchiladas Suizas are creamy, cheesy green enchiladas filled with tender chicken, rolled in corn tortillas, covered with salsa verde and Mexican crema, then baked until warm and bubbling. This classic Mexican comfort food is rich, tangy, and perfect for family dinners, weekend meals, Cinco de Mayo, Mexican Independence Day, or anytime you are craving homemade enchiladas.

The word suizas means “Swiss” in Spanish. In this recipe, the name refers to the creamy dairy ingredients, especially Mexican crema and melted cheese, that give these enchiladas their signature rich flavor. The green sauce brings brightness, while the cheese and crema make every bite smooth and satisfying.

This updated MexGrocer recipe is inspired by our original Enchiladas Suizas article and includes easy shopping links so you can find tortillas, salsa verde, green enchilada sauce, crema Mexicana, dried chiles, chile powder, and Mexican cheeses at MexGrocer.com.

Shop This Enchiladas Suizas Recipe

MexGrocer makes it easy to prepare Enchiladas Suizas at home with authentic Mexican pantry staples and refrigerated favorites. Use this quick shopping guide before you start cooking.

What Are Enchiladas Suizas?

Enchiladas Suizas are chicken enchiladas covered in a creamy green sauce and baked with cheese. The sauce is usually made with salsa verde, green chiles or tomatillos, Mexican crema, and sometimes sour cream. The result is a dish that tastes tangy, creamy, savory, and comforting all at once.

Unlike red enchiladas, which use a red chile sauce, Enchiladas Suizas usually feature a green sauce made with tomatillos, green chiles, or salsa verde. The cream and cheese make the sauce richer, while the corn tortillas and chicken keep the dish traditional and filling.

Key Ingredients for Chicken Enchiladas Suizas

Corn Tortillas

Traditional enchiladas are made with corn tortillas. Corn tortillas have the right flavor and texture for soaking up enchilada sauce without becoming too heavy. Lightly warming or frying the tortillas before rolling helps prevent cracking.

Shop: King Size Yellow Corn Tortillas

Salsa Verde or Green Enchilada Sauce

Salsa verde gives Enchiladas Suizas their bright, tangy flavor. You can use a ready-made salsa verde for a quick weeknight version, or combine salsa verde with green enchilada sauce for a saucier dish.

Shop: Herdez Salsa Verde or El Pato Green Enchilada Sauce

Mexican Crema

Mexican crema is smooth, rich, and slightly tangy. It gives the sauce its creamy Suizas texture and can also be drizzled over the finished enchiladas before serving.

Shop: El Mexicano Crema Mexicana or Los Altos Crema Mexicana

Chicken

Cooked shredded chicken is the classic filling. You can cook and shred chicken breasts, use leftover roasted chicken, or use rotisserie chicken for a quick shortcut.

Cheese

Oaxaca, Chihuahua, Monterey Jack, mozzarella, or another mild melting cheese works well. For extra flavor, finish the dish with crumbled queso fresco after baking.

Shop: El Mexicano Mexican Cheese Lover's Mix and Match

Chicken Enchiladas Suizas Recipe

This recipe makes creamy green chicken enchiladas with corn tortillas, shredded chicken, salsa verde, crema, green chiles, and melted cheese. It is easy enough for a weeknight but special enough for a family gathering.

Ingredients

For the Creamy Green Sauce

• 2 cups salsa verde
• 1 cup Mexican crema or sour cream
• 1 can, 4 ounces, diced green chiles
• 1/2 cup chopped cilantro
• 1 garlic clove, peeled
• Salt and pepper, to taste

For the Enchiladas

• 12 corn tortillas
• 2 tablespoons vegetable oil, plus more as needed for softening tortillas
• 2 cups cooked shredded chicken
• 2 cups shredded Oaxaca, Chihuahua, Monterey Jack, or mozzarella cheese
• 1/2 medium white onion, thinly sliced or finely chopped
• Additional crema Mexicana, for serving
• Optional toppings: chopped cilantro, sliced onion, avocado, queso fresco, or pickled jalapeños

Instructions

1. Preheat the oven. Preheat oven to 350°F. Lightly grease a 9 x 13-inch baking dish.
2. Make the creamy green sauce. In a blender, combine salsa verde, Mexican crema, diced green chiles, cilantro, garlic, salt, and pepper. Blend until smooth. Taste and adjust seasoning as needed.
3. Warm the sauce. Pour the sauce into a saucepan and warm over medium-low heat for a few minutes. Do not boil heavily, because crema-based sauces are best heated gently.
4. Soften the tortillas. Heat oil in a skillet over medium heat. Warm each corn tortilla for a few seconds on each side until soft and pliable. Transfer to a plate lined with paper towels.
5. Prepare the baking dish. Spread a thin layer of creamy green sauce on the bottom of the baking dish.
6. Fill the tortillas. Place shredded chicken and a small amount of cheese in the center of each tortilla.
7. Roll the enchiladas. Roll each tortilla tightly and place seam side down in the baking dish. Repeat until all enchiladas are arranged in one layer.
8. Add sauce and cheese. Pour the remaining creamy green sauce over the enchiladas. Top with the remaining shredded cheese and onion.
9. Bake. Bake for 20 to 25 minutes, or until the enchiladas are hot and the cheese is melted.
10. Finish and serve. Let the enchiladas rest for 5 minutes. Top with crema, cilantro, queso fresco, avocado, or pickled jalapeños before serving.

Tips for the Best Enchiladas Suizas

• Warm the tortillas before rolling. Cold corn tortillas can crack. A quick warm-up in oil or on a hot skillet makes them flexible.
• Do not overfill the tortillas. Too much filling makes enchiladas harder to roll and can cause them to fall apart.
• Use enough sauce. A thin layer of sauce on the bottom of the pan keeps the enchiladas moist.
• Heat crema gently. Creamy sauces should be warmed slowly so the texture stays smooth.
• Let the enchiladas rest before serving. Five minutes of resting time helps the sauce settle and makes serving easier.

Substitutions and Variations

Use Sour Cream Instead of Crema

If you do not have Mexican crema, sour cream can be used. For a smoother texture, thin sour cream with a spoonful of milk or water before blending it into the sauce.

Use Green Enchilada Sauce Instead of Salsa Verde

If you want a saucier dish, use green enchilada sauce instead of salsa verde, or use a mixture of both.

Make It Spicier

Add roasted jalapeños, serrano chiles, or a hotter green salsa if you prefer more heat.

Try a Different Filling

Chicken is traditional, but you can also use shredded turkey, mushrooms, roasted vegetables, beans, pork, or cheese.

Use a Different Cheese

Oaxaca and Chihuahua cheese are excellent choices, but Monterey Jack or mozzarella also melt well.

What to Serve with Enchiladas Suizas

Enchiladas Suizas are filling enough to serve on their own, but they are also delicious with classic Mexican side dishes. Serve them with Mexican rice, refried beans, black beans, chips and salsa, guacamole, or a simple salad.

For drinks, pair them with agua fresca, Mexican soda, horchata, or jamaica for a complete meal.

How to Store and Reheat Enchiladas Suizas

Refrigerator

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.

Freezer

For best texture, freeze enchiladas before baking or freeze leftovers in a covered freezer-safe container. Use within 2 to 3 months.

Reheating

Reheat covered in a 350°F oven until hot. Add a little extra salsa verde or green enchilada sauce before reheating if the enchiladas look dry. Individual portions can also be reheated in the microwave.

Enchiladas Suizas FAQ

What are Enchiladas Suizas?

Enchiladas Suizas are chicken enchiladas covered in a creamy green sauce, usually made with salsa verde, Mexican crema, green chiles, and melted cheese.

Why are they called Suizas?

“Suizas” means Swiss in Spanish. The name refers to the rich dairy ingredients, especially cream and cheese, used in this style of enchilada.

Can I use store-bought salsa verde?

Yes. Store-bought salsa verde is one of the easiest ways to make Enchiladas Suizas at home. Blend it with Mexican crema, green chiles, garlic, and cilantro for a quick creamy sauce.

Can I use sour cream instead of Mexican crema?

Yes. Mexican crema has a smoother, slightly tangy flavor, but sour cream can be used as a substitute. If the sour cream is very thick, thin it slightly before blending.

Why do my corn tortillas break when I roll enchiladas?

Corn tortillas can break if they are cold, dry, or not softened first. Warm them briefly in oil, on a skillet, or wrapped in a damp towel before rolling.

What cheese is best for Enchiladas Suizas?

Oaxaca, Chihuahua, Monterey Jack, or mozzarella are good choices because they melt smoothly. Queso fresco can be added after baking as a topping.

Are Enchiladas Suizas spicy?

They are usually mild to medium, depending on the salsa verde or green enchilada sauce used. To make them spicier, add jalapeños, serrano chiles, or a hotter salsa verde.

Can I make Enchiladas Suizas ahead of time?

Yes. You can assemble the enchiladas ahead of time, cover, and refrigerate them before baking. For best results, add some of the sauce just before baking so the tortillas do not become too soft.

More Enchilada Recipes to Try

Once you have made Chicken Enchiladas Suizas, try these other enchilada-style recipes from the original MexGrocer collection. Each one uses the same comforting idea of tortillas, sauce, filling, and toppings, but with a different flavor and presentation.

Chicken Enchiladas Verdes

Chicken Enchiladas Verdes are bright, tangy, creamy, and full of flavor. This recipe uses salsa verde, green chiles, sour cream or crema, chicken, and cheese for a delicious green enchilada dish that feels restaurant-worthy but is easy enough to make at home.

Serves: 4 to 6
Makes: 18 enchiladas
Prep and cook time: About 1 hour

Ingredients

Sour Cream-Chile Sauce

• 1 pint sour cream or Crema Mexicana
• 1 can cream of chicken soup
• 1 1/2 cups salsa verde or green enchilada sauce
• 1 can, 7 ounces, diced green chiles, such as Ortega Fire Roasted Diced Green Chiles

Enchiladas

• 2 bunches green onions, chopped
• 4 cups Chihuahua, Monterey Jack, Oaxaca, or another melting cheese
• 18 corn tortillas
• 2 pounds boneless chicken breasts, cooked and shredded or cubed
• 1 additional cup salsa verde

Instructions

1. In a medium bowl, combine sour cream, cream of chicken soup, salsa verde, and diced green chiles. Stir until smooth.
2. Heat oil in a skillet. Lightly fry each tortilla on both sides until soft and pliable. Drain on paper towels.
3. Place a tortilla in a 9 x 14-inch baking dish.
4. Spoon a tablespoon of sauce onto the tortilla.
5. Add chicken, cheese, and green onions.
6. Roll the tortilla and place seam side down.
7. Repeat until all enchiladas are filled.
8. Mix the remaining sauce with 1 additional cup of salsa verde.
9. Pour the sauce over the enchiladas.
10. Top with remaining cheese and green onions.
11. Bake at 300°F for about 20 minutes, or until the cheese is melted and the enchiladas are heated through.

Chilaquiles Vallarta

Chilaquiles are closely related to enchiladas because they use tortillas, sauce, cheese, and toppings, but the preparation is different. Instead of rolling the tortillas, the tortillas are cut into strips, fried until crisp, and layered with chicken, sauce, chiles, and cheese.

Serves: 4 to 6
Prep and cook time: About 45 minutes

Ingredients

• 1 1/2 pounds boneless chicken breasts, cooked and cut into chunks
• 12 corn tortillas
• 1/2 cup corn oil
• 1 can, 7 ounces, green chiles, cut into strips, or use Ortega Whole Green Chiles
• 4 cups Chihuahua, Monterey Jack, Oaxaca, or another melting cheese
• 2 cups red enchilada sauce or green enchilada sauce
• 1 1/2 cups sour cream or Crema Mexicana

Instructions

1. Cut tortillas into 1-inch strips.
2. Fry the tortilla strips in oil until crisp.
3. Drain on paper towels.
4. In a saucepan, combine enchilada sauce and sour cream. Heat thoroughly.
5. In a 9 x 14-inch baking dish, layer tortilla strips, chicken, chile strips, cheese, and enchilada sauce.
6. Repeat the layers.
7. Finish with a top layer of tortilla strips, sauce, and plenty of cheese.
8. Bake at 350°F for 25 minutes, or until the cheese is melted and the chilaquiles are bubbling.
9. Serve with a dollop of sour cream or crema.

Stacked Cheese Enchiladas Taos Style

These stacked enchiladas are inspired by New Mexico flavors. Instead of being rolled, the tortillas are layered with cheese, onion, and a red chile sauce. The sauce includes New Mexico chiles and a touch of cinnamon, giving the dish a warm Southwestern flavor.

Serves: 4
Prep and cook time: About 1 1/2 hours

Ingredients

Taos Style Enchilada Sauce

• 12 to 20 dried red New Mexico chiles, stems and seeds removed
• Or 4 to 6 tablespoons New Mexico chile powder
• 3 garlic cloves, minced
• 1 medium onion, quartered
• 1 teaspoon cinnamon
• 1 tablespoon sugar
• 2 cans, 12 ounces each, tomato sauce
• Salt and pepper, to taste

Stacked Enchiladas

• 12 blue corn or regular corn tortillas
• 1 cup corn oil or canola oil
• 1 large onion, chopped
• 4 cups cheddar, Oaxaca, Chihuahua, or Monterey Jack cheese, shredded
• 3 tablespoons butter
• 4 eggs
• 4 green onions, diced
• 1 can, 3 1/2 ounces, sliced black olives
• 1 cup shredded lettuce
• 1 fresh avocado, diced

Instructions

Make the Sauce

1. Remove stems and seeds from the dried chiles.
2. In a medium saucepan, simmer the chiles in 3/4 cup water for about 10 minutes, or until tender.
3. Puree the softened chiles with garlic, onion, cinnamon, and sugar.
4. Return the mixture to the saucepan.
5. Add tomato sauce, salt, and pepper.
6. Simmer for 20 minutes to 1 hour, depending on how deep you want the flavor.

Assemble the Enchiladas

1. Heat oil in a small skillet.
2. Fry each tortilla until slightly crisp.
3. Dip each tortilla lightly in enchilada sauce.
4. Place four tortillas side by side in a greased baking dish or prepare each stack directly on serving plates.
5. Sprinkle each tortilla with onion and cheese.
6. Add another fried and dipped tortilla on top, then repeat the onion and cheese layer.
7. Add the third tortilla to each stack and finish with more cheese.
8. Fry the eggs in butter for about 3 minutes.
9. Transfer each stack to a dinner plate.
10. Top each stack with a fried egg.
11. Garnish with green onions, black olives, shredded lettuce, and diced avocado.

Crab Enchiladas

Crab Enchiladas are rich, delicate, and a little unexpected. The crab filling is seasoned with onion, garlic, chile powder, mayonnaise, and cilantro, then rolled in corn tortillas with cheese and enchilada sauce.

Serves: 4
Makes: 12 enchiladas
Prep and cook time: About 1 hour

Ingredients

• 1 tablespoon butter or margarine
• 1 tablespoon corn oil or canola oil
• 2 garlic cloves, minced
• 1 medium onion, minced
• 1 tablespoon chile powder
• 1 1/2 pounds fresh cooked crab meat, or canned crab meat
• 1/3 cup mayonnaise
• 1/2 teaspoon salt
• 1 tablespoon cilantro, chopped
• 12 corn tortillas
• 3 cups red enchilada sauce
• 1/2 cup corn oil or canola oil, for frying tortillas
• 4 cups Chihuahua, Monterey Jack, Oaxaca, or another melting cheese
• 1 bunch green onions, chopped

Instructions

1. In a medium saucepan, melt butter with 1 tablespoon oil over low heat.
2. Add garlic and onion. Cook over medium heat until translucent.
3. Remove from heat.
4. Stir in chili powder, crab meat, mayonnaise, salt, and cilantro.
5. Heat enchilada sauce in a separate saucepan.
6. Heat oil in a skillet. Lightly fry each tortilla on both sides until pliable.
7. Dip each tortilla into the warm enchilada sauce.
8. Place the tortilla in a 9 x 14-inch baking dish.
9. Fill with crab mixture, cheese, and green onions.
10. Roll and place seam side down.
11. Repeat with all tortillas.
12. Bake at 350°F for about 20 minutes.
13. Remove from the oven and pour remaining enchilada sauce over the enchiladas.
14. Top with remaining cheese and green onions.
15. Broil for 1 to 2 minutes, or until the cheese is melted.
16. Serve immediately.

Make Enchiladas at Home with MexGrocer

Whether you prefer creamy Chicken Enchiladas Suizas, tangy Enchiladas Verdes, hearty stacked enchiladas, chilaquiles, or seafood enchiladas, the right tortillas, sauce, chiles, crema, and cheese make all the difference.

Shop authentic enchilada ingredients at MexGrocer.com, including corn tortillas, salsa verde, green enchilada sauce, red enchilada sauce, crema Mexicana, dried chiles, and New Mexico chile powder.

Recipe and tips adapted from Ann Hazard’s original MexGrocer enchilada recipes.