Enchiladas Suizas recipe: These creamy chicken enchiladas are bold and zesty with vegetarian salsa verde and a rich silky sauce!
Enchiladas Suizas versus Enchiladas Verde
Chicken enchiladas come in many forms.
I am often amazed when I read Mexican restaurant menus at how many variations there are of “Chicken in Tortillas”.
The two most common types are enchiladas verde (chicken enchiladas with green salsa) and enchiladas suizas (chicken enchiladas with green salsa and cream sauce).
See the difference
Enchilada Suizas are suffocated in one rich creamy sauce so they are more decadent than their counterparts.
What is an Enchilada Suiza?
Suizas means Swiss in Spanish. Therefore, Enchilada Suizas are literally Swiss-style enchiladas.
The recipe came about when Swiss immigrants moved to Mexico and brought their cooking techniques with them.
The token creamy suiza sauce can be mixed with the salsa verde, or added separately. It can also be thickened with sour cream (or crema) or as a bechamel sauce with flour and milk.
No matter how you prepare it, the luxurious cream sauce gives the exciting Mexican home cooking a touch of “European elegance”.
How do you make authentic green enchilada sauce?
The key to amazing enchiladas is having the right salsa and / or sauce.
So if you want to do murderer Chicken enchiladas you have to make a killer salsa verde first.
The chicken is then mixed with the salsa and cheese and rolled into tortillas. Pretty easy right?
If you want to turn a classic enchiladas verde recipe into suizas, just add the cream sauce!
How do you make creamy tomato sauce?
- First, you need to roast the vegetables for the sauce to give it a deep, rich flavor.
- Then puree the vegetables to make salsa.
- Then mix the ingredients for the cream sauce.
- Finally mix the salsa into the cream sauce.
How to make creamy chicken enchiladas
- When the salsa is ready, mix some of it with cooked chicken. (PS … this is a great way to use up leftover chicken from earlier in the week. Or you can buy a fried chicken from the market.)
- Add cheese and roll the chicken filling in tortillas. (You can use small wheat or corn tortillas for this recipe. If you use corn tortillas, this Enchiladas Suizas recipe is completely gluten-free.)
- Then mix the rest of the salsa verde with the suizas sauce base and cover the enchiladas on top.
- Oh, and don’t forget to stack extra cheese!
- Now bake the cheesy chicken enchiladas until the edges are bubbly and the cheese has melted. Then immerse yourself in international pleasure!
See the recipe for full enchiladas suizas (creamy chicken enchiladas) below. Enjoy!
frequently asked Questions
Is this recipe good as leftovers?
Yes, this recipe makes AMAZING leftovers. We love to bake a big pan and have it for lunch all week!
Can I prepare the recipe and freeze it before baking?
Absolutely! Just wrap the pan very well and completely thaw the pan at room temperature before putting it in the oven.
Can I freeze the leftovers after baking?
Secure! I would transfer them to a smaller, airtight container to ensure freshness. Freeze for up to 6 months.
Can I do this vegetarian?
Yes sir. You can easily swap the chicken for tofu, boiled beans, or roasted sweet potatoes.
Can I make this recipe with other meat?
Why not! Sliced beef and pork are both good options. I ate them with crab meat too!
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Enchiladas Suizas (creamy chicken enchiladas)
These creamy chicken enchiladas are bold and zesty with vegetarian salsa verde and a rich silky sauce!
Servings: 14th enchiladas
- 1 lb tomatillos, peeled off
- 3 Poblano peppers
- 1 White onion, peeled and quartered
- 4-5 Garlic cloves
- 1 Serrano pepper
- 2 teaspoon ground cumin
- 1 teaspoon salt
- 1 Cup fresh baby spinach, packed up
- ½ Cup coriander
- 4th cups boiled chicken, leftover chicken or fried chicken
- 1 Cup sour cream
- ¾ Cup fifty – fifty
- 1 lb shredded Oaxaca, Monterey Jack or white “queso” processed cheese
- 14th Taco-sized corn or flour tortillas (Corn for gluten free)
Preheat oven to 450 degrees F. Roast the tomatillos, poblanos, onions, garlic and serrano pepper on a rimmed baking sheet for 15-20 minutes, until the tomatillos are bubbly and juicy.
- Remove the stems and seeds from the peppers. Then put the roasted vegetables and juices in a food processor. Add cumin, salt, spinach and coriander. Pulse the mixture until it blends well but is still chunky.
In a large bowl, mix the shredded chicken with half of the fresh salsa verde and half of the grated cheese. Mix well, then season with salt and pepper to taste.
Change the temperature of the oven to 350 degrees F. Prepare a 9X13 inch baking pan.
Pour the remaining salsa verde into a shallow pan to assemble. Dip the tortillas in the salsa and brush on both sides to soften them.
Place a ball of the shredded chicken mixture on each tortilla. Fold the tortillas over the filling and roll up. Place the tortillas in the baking dish with the ends down. You may need to squeeze them into two rows.
In a mixing bowl, mix the sour cream, half and half, and the last salsa verde. Mix until smooth. Pour the creamy topping over the enchiladas and top with the rest of the grated cheese.
Bake for 30 minutes until bubbly. When the cheese begins to brown, cover the top loosely with foil. Garnish with coriander and serve warm.
This recipe is gluten free if you use corn tortillas.
Portion: 1roll, Calories: 307kcal, Carbohydrates: 17thG, Protein: 19thG, Fat: 18thG, Saturated fatty acids: 9G, Cholesterol: 73mg, Sodium: 485mg, Potassium: 374mg, Fiber: 2G, Sugar: 3G, Vitamin A: 790IE, Vitamin C: 26.3mg, Calcium: 312mg, Iron: 1.3mg
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