How do I keep the tortillas from tearing when rolling?

Fry each tortilla briefly in oil until pliable, then dip it into the salsa before filling — this softens and lubricates it.

Can I make the salsa verde ahead of time?

Yes, you can roast and blend the salsa up to 3 days in advance; stir in the crema only when you're ready to assemble the dish.

What if I can't find Mexican crema?

Use sour cream mixed with a splash of milk to thin it slightly — it will mimic crema's tangy richness well.

Why do I need to rest the enchiladas after baking?

Resting allows the sauce to thicken and the cheese to set, so the enchiladas hold their shape when cut and served.

Can I use chicken thighs instead of breast?

Yes, boneless skinless thighs are juicier and more forgiving — just adjust cooking time to about 20-22 minutes for simmering.

Home / Recipes / mexican / Enchiladas Suizas

mexicanMediumnon vegetariangluten freenut freehigh protein

Enchiladas Suizas

RATING

4.6/5(187)

TASTE SCORE

9/10

Corn tortillas rolled around tender shredded chicken, smothered in a velvety tomatillo cream sauce, and blanketed with melted cheese. This Mexico City classic gets its Swiss-inspired richness from the combination of tangy green salsa and smooth crema, making every bite creamy, zesty, and deeply satisfying.

PREP

25m

COOK

35m

SERVES

2 PIECE

690 cal

SERVINGS

METHOD · 7 STEPS

prep · ~20 min
Preheat the oven and prep the chicken.
1.Preheat oven to 425°F (220°C).
2.Place chicken breast in a pot, cover with 4 cups water, and add a pinch of salt.
3.Bring to a boil, then reduce heat and simmer until cooked through (15-18 min).
4.Remove chicken, let cool slightly, then shred with two forks.
roast · ~20 min
Roast the vegetables for the salsa verde.
1.Place tomatillos, quartered onion, garlic cloves, and serrano peppers on a foil-lined baking sheet.
2.Roast at 425°F until tomatillos are soft and slightly charred (15-18 min).
3.Remove from oven and let cool for 5 minutes.
TIPCharring deepens the salsa's flavor — don't skip the roasting step.
mix · ~3 min
Blend the creamy salsa verde.
1.Transfer roasted vegetables and any juices to a blender.
2.Add cilantro and a pinch of salt.
3.Blend until smooth (30-45 seconds).
4.Pour blended salsa into a bowl and stir in the crema until fully incorporated.
fry · ~8 min
Soften the tortillas.
1.Heat 1 tablespoon oil in a skillet over medium heat.
2.Briefly fry each tortilla one at a time until pliable (15-20 seconds per side).
3.Drain on paper towels and add more oil to skillet as needed.
TIPFrying just long enough to make them pliable prevents tearing when rolling.
assemble · ~15 min
Assemble the enchiladas.
1.Reduce oven temperature to 375°F (190°C).
2.Spread 1/3 cup of creamy salsa verde across the bottom of a 9x13 baking dish.
3.Dip a tortilla in salsa to lightly coat both sides.
4.Place a spoonful of shredded chicken down the center, roll tightly, and place seam-side down in dish.
5.Repeat with remaining tortillas and chicken.
bake · ~24 min
Top with sauce, cheese, and bake.
1.Pour remaining creamy salsa verde evenly over the rolled enchiladas.
2.Sprinkle shredded Monterey Jack cheese over everything.
3.Bake uncovered at 375°F until bubbly and cheese is golden (18-22 min).
TIPFor extra browning, switch to broil for the last 2 minutes — watch carefully so it doesn't burn.
serve · ~5 min
Rest briefly and serve hot.
1.Let enchiladas rest for 5 minutes after baking.
2.Optional: garnish with a dollop of crema and fresh cilantro.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
For the most tender shredded chicken, simmer the breast gently — don't boil hard, or it will become tough.
2
Roast the tomatillos until they're soft and lightly charred; this caramelizes their natural sugars and deepens the salsa.
3
Fry each tortilla just until pliable (15-20 seconds per side) — over-frying makes them brittle and hard to roll.
4
Dip the tortilla in the salsa before filling — it softens the tortilla and adds flavor throughout, not just on top.
5
Use a hot oven (425°F) for roasting vegetables and a moderate oven (375°F) for baking to avoid drying out the enchiladas.
6
Let the baked enchiladas rest for 5 minutes before serving — this sets the sauce and cheese so they hold together on the plate.
7
Make-ahead: assemble the enchiladas up to 24 hours ahead, cover, and refrigerate; add 5-10 minutes to the bake time.