We have always loved chicken enchiladas and never realized until now that what we really were looking for were enchiladas suizas. I have been on the search for a tasty, authentic, and healthier version than we had made in the past. Growing up in the Midwest, there were a lot of cream of whatever used to thicken sauces. Flour tortillas seemed like the right vehicle to roll up enchiladas. The fast “open a can and pour” version was all we knew. The thing is, making it from scratch is not more difficult and it always tastes better. Additionally, you will avoid a lot of unwanted preservatives by making your own tortillas and sauce. These enchiladas suizas are a tasty reminder of the best enchiladas we often devoured during our time in the southwest.
What Are Enchiladas Suizas?
Enchiladas Suizas, or “Swiss Enchiladas,” are a treasured Mexican dish characterized by their luxurious creamy sauce and comforting flavors. While the name may evoke European roots, these enchiladas are distinctly Mexican and reflect the rich influences that shape the country’s cuisine. The term “suizas” translates to “Swiss” in Spanish, suggesting European origins. However, Enchiladas Suizas were first introduced in Mexico City by American chefs during the early 20th century. The “Swiss” designation refers not to where the dish originated but to the generous use of dairy—especially cream and cheese—often associated with Swiss culinary traditions. At that time, incorporating ingredients like béchamel, sour cream, or cheese into Mexican gastronomy was revolutionary.
Enchiladas Suizas Ingredients
These enchiladas represent a unique twist on traditional versions, which typically feature tortillas wrapped around filling and topped with a chili sauce. The key difference lies in the sauce itself: instead of a straightforward chili salsa, Suizas are lavished in a creamy sauce enriched with sour cream and melted cheese.
Here’s what you will need:
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Corn tortillas – Traditionally used in all types of enchiladas. They are better at absorbing the enchilada sauce without becoming soggy. Our homemade version is simply masa and water- fresh and no added preservatives.
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Shredded chicken –Whether slow-cooked or pressure-cooked, the chicken should be tender enough to shred effortlessly.
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Sour cream– This ingredient provides a smooth richness to the sauce.
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Melted cheese – Pepper Jack cheese melts beautifully in these enchiladas with a hint of spice.
Preparation Method
Making Enchiladas Suizas is an enjoyable endeavor involving a few key steps. Here’s a simple breakdown:
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Prepare the sauce – Start by creating a simple roux with chicken broth and green chilis to infuse authentic flavor, then blend in sour cream for a velvety finish.
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Cook and shred the chicken – Use your preferred method to cook the chicken until tender and easily shred it with two forks. A slow cooker is ideal for those who wish to set it and forget it, while a pressure cooker is perfect for a quicker preparation.
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Prepare the tortillas – Freshly cooked corn tortillas are soft and pliable. Cook them on a hot griddle, then keep them warm in a tortilla warmer. They also freeze beautifully; if prepared in bulk, thaw at room temperature in a sealed bag and microwave briefly to warm.
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Assemble the enchiladas – Fill each tortilla with the chicken and vegetable mixture, roll them up tightly, and arrange them in a baking dish. Generously cover with your creamy sauce.
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Top with cheese and bake – Bake the enchiladas until heated through, and the cheese is bubbling and golden.
The result is a luscious, comforting dinner that blends tangy, spicy, and creamy flavors in about an hour.
Servings and Storage
This recipe fills a 13×9 baking dish, yielding 12-14 enchiladas—enough for 6-7 generous servings. Whether for a large family gathering, a potluck, or intentional leftovers, it’s the perfect solution! Speaking of leftovers, they can be stored in an airtight container in the refrigerator for up to 5 days, ensuring you can enjoy this delightful dish for days to come.
If you Love These Enchiladas, Try:
Cheese and Onion Enchiladas
Empanadas
Enchiladas del Mar
Carnitas Enchiladas
Enchilada sauce- Water bath canned
Enchiladas Suizas
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Ingredients
- 12 Corn tortillas
Chicken filling
- 1 pound Chicken, shredded
- 2 Jalapeños
- 1/2 cup White onion
- 1/4 cup Cilantro
- 1/2 tsp Garlic powder
- 1 cup Pepperjack cheese, freshly shredded
Sauce
- 3 tbsp Butter
- 3 tbsp Flour
- 2 cups Chicken broth
- 1 cup Sour cream
- 4 oz Green chilis, diced
Topping
- I cup Pepperjack cheese, freshly shredded
Instructions
- Preheat the oven to 350℉.
- In a large mixing bowl, combine: 1 pound Chicken, shredded2 Jalapeños1/2 cup White onion1/4 cup Cilantro1/2 tsp Garlic powder1 cup Pepperjack cheese, freshly shredded
- Fill the tortillas with the chicken filling mixture, roll tightly, and place into a 13x9 baking dish, seam side down.
- Melt the butter in a 2 quart saucepan over medium heat.
- Add the flour, whisking continuously for 2-3 minutes.
- Slowly add the chicken broth, whisking to combine.
- Continue to cook and stir for 4-5 minutes or until the sauce thickens.
- Remove from the heat and stir in the sour cream and green chilis.
- Pour the sauce over the rolled tortillas. Top with the pepper jack cheese.
- Bake for 25 minutes or until the cheese is melted and bubbly.
- Remove from the oven and allow to cool for 10 minutes before serving.
Nutrition
