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Quick and Easy Enchiladas Suizas
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These Quick and Easy Enchiladas Suizas are creamy, cheesy, and bursting with flavor. Not only is it quick and easy to make, but it’s also picky-eater-approved, satisfying, and perfect for making ahead of time.
Quick & Easy Enchiladas Suizas Recipe Highlights
These Quick and Easy Enchiladas Suizas are creamy, cheesy, and bursting with flavor. This recipe is a surefire hit for busy weeknights or lazy weekends.
I LOVE this recipe because it’s so quick and easy to make. Plus, it is picky-eater-approved; make sure the salsa verde is not too spicy for kids.
I’ve kept this recipe super quick and easy by using store-bought salsa verde, but feel free to make your own if you want. These enchiladas are satisfying, filling, and way better than most Mexican restaurants!
What Are Enchiladas Suizas?
Enchiladas Suizas are a delicious Mexican dish consisting of rolled tortillas filled with a creamy chicken mixture, topped with a tangy salsa verde and melted cheese. The name “Suizas” translates to “Swiss,” indicating a European influence on this Mexican classic.
What Enchiladas Suizas Are Made Of?
Enchiladas Suizas are made with corn tortillas stuffed with tender shredded chicken, salsa verde (green enchilada sauce), and cheese, and then topped with sour cream, heavy cream, enchilada sauce, and cheese.
What To Love About This Recipe
Quick and Easy to Make: You can whip up these enchiladas in no time with just a few simple steps. Perfect for those evenings when you need a meal on the table fast.
Picky-Eater-Approved: Even the pickiest eaters will love these enchiladas. Creamy and cheesy, they’re a hit for kids and adults alike.
Satisfying: Loaded with tender chicken, gooey cheese, and flavorful salsa verde, these enchiladas are incredibly satisfying. They’ll leave you feeling full and happy.
Perfect to Make Ahead of Time for Busy Weeknights: Prepare these enchiladas in advance, pop them in the oven when you’re ready, and dinner is served! It’s a lifesaver for hectic evenings.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
You’ll need:
- Salsa Verde: Whether you opt for homemade or store-bought salsa verde, it’s the star of the show. This tangy green sauce adds a burst of flavor to the enchiladas.
- Sour Cream: Sour cream adds a tangy creaminess to the sauce, balancing out the flavors perfectly. You can also use Mexican-style cream.
- Heavy Cream: Along with the sour cream, heavy cream creates a luscious sauce that coats the enchiladas.
- Cooked Shredded Chicken: Use leftover rotisserie chicken or even quickly poached chicken breasts (instructions below). It provides the protein element to the dish.
- Cheese: Oaxaca, Monterey Jack, or white cheddar cheese works wonderfully here. They melt beautifully and add a rich, creamy texture to the filling.
- Taco-Size Corn Tortillas: Corn or flour tortillas work well, depending on your preference. Corn tortillas provide a traditional touch, while flour tortillas offer a softer texture.
- Fresh Cilantro (Optional): For a pop of freshness and color, sprinkle some chopped cilantro over the finished enchiladas.
- Toppings: Get creative with your toppings! Tomatoes, red onion, avocado, and crumbled white cheese (like queso fresco) are fantastic options.
How To Cook Chicken for Enchiladas
If you don’t have chicken leftovers or don’t want to run out to the store to buy a rotisserie chicken, it is super easy to make your own shredded chicken in the pressure cooker or stovetop.
Pressure Cooker:
- Add the 4 – 6 chicken breasts and 2 cups chicken stock to the bowl of your pressure cooker. Give everything a brief toss to combine.
- Secure the lid to the pot, select “manual” or “high pressure,” and cook for 15 minutes.
- When the time is over, carefully turn the valve to “Venting” to release the pressure. Then, remove the lid.
- Use 2 forks to shred the chicken. Use as needed.
Stovetop:
If you don’t have a pressure cooker, follow the same step and cook over the stovetop until the chicken is fork-tender. Depending on the size of your chicken breasts, they should simmer for about 15 – 30 minutes. The internal temperature should be 165°. Don’t let them overcook, or they will become rubbery.
How To Make Easy Enchiladas Suizas Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
Step 1 – Prepare the creamy sauce
Combine 3 cups of salsa verde, sour cream, and heavy cream in a mixing bowl. Mix until smooth. Tip: you can blend everything in the blender for a smoother sauce.
Step 2 – Make the chicken filling
In a large bowl, combine the shredded chicken, 2 cups salsa verde mixture, and half of the shredded cheese; mix well. Taste and adjust seasoning if necessary, adding salt and pepper to taste.
Step 3 – Soften the tortillas
Pour the remaining cup of plain salsa verde into a shallow plate. Dip the tortillas in the salsa, coating both sides to soften them. Tip: Warm the tortillas in the microwave for 30 – 40 seconds before rolling to prevent cracking. I like to use my tortilla warmer pouch.
Step 4 – Assemble
Fill each tortilla with the shredded chicken mixture. Fold the tortillas over the filling and roll to close. Place the tortillas in the baking dish, seam side down, creating one row down the center of the dish.
Step 5 – Add the creamy sauce
Top with the remaining creamy salsa verde mixture and cheese.
Step 6 – Bake
Bake until the sauce bubbles and the cheese is melted on top for 25 -30 minutes. Remove from the oven and let cool for 10 minutes. Garnish with chopped cilantro and add toppings, if desired.
Recipe Tips
- Warm the tortillas before rolling to prevent them from cracking.
- Don’t overstuff the enchiladas; a moderate amount of filling ensures they roll up neatly.
- If you prefer a spicier kick, add some diced green chilies to the filling.
Food Allergy Swaps
Gluten-Free: For a gluten-free option, use corn tortillas.
Dairy-Free: Use dairy-free cheese and dairy-free sour cream and heavy cream alternatives.
Variations You Can Apply To This Recipe
- Tortillas: Use flour or corn tortillas.
- Lighter Option: Substitute sour cream for yogurt.
- Extra Protein: Add 1 can (drained) of black or white beans to the chicken mixture.
- Cheese: If Oaxaca, Monterey Jack, or white cheddar cheese are hard to find, mozzarella cheese will work just fine.
- Extra Veggies: You can customize your enchiladas with any vegetables you like, such as corn or zucchini.
Storing & Freezing Instructions
Store: Cover and keep leftover enchiladas in the refrigerator for up to 3 days.
Freeze: Cover enchiladas tightly with plastic wrap, then aluminum foil. Freeze for up to 2 months.
Make-Ahead
These Easy Enchiladas Suizas make a fabulous make-ahead dinner you can assemble ahead of time and then pop in the oven! To make ahead, prepare the green enchiladas according to directions, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours.
Reheat
To reheat leftovers, microwave on high for 1-2 minutes or until heated through. Check the enchiladas halfway through and adjust the time as needed. For Frozen Enchiladas, remove the plastic wrap. Bake frozen enchiladas for 45-50 minutes at 350º F (180º C) covered with foil. Or let the enchiladas thaw, then bake for 30 -35 minutes. Remove the foil for the last 5-10 minutes.
Frequently Asked Questions
Enchiladas Suizas are a delicious Mexican dish consisting of rolled tortillas filled with a creamy chicken mixture, topped with a tangy salsa verde and melted cheese. The name “Suizas” translates to “Swiss,” indicating a European influence on this Mexican classic
Enchiladas Suizas are made with corn tortillas stuffed with tender shredded chicken, salsa verde (green enchilada sauce), and cheese, and then topped with sour cream, heavy cream, enchilada sauce, and cheese.
Enchiladas Suizas are typically mild, but you can adjust the spice level to your liking by adding more salsa verde or diced green chilies.
Absolutely! Rotisserie chicken is a convenient option and adds great flavor to the enchiladas.
Yes, these enchiladas are perfect for making ahead of time. Prepare them up to the baking step, cover, and refrigerate until ready to bake.
Yes, you can use flour tortillas if you prefer. They’ll yield a softer texture compared to corn tortillas.
More Easy Mexican Dinner Recipes You’ll Love!
Recipe Card 📖
Quick and Easy Enchiladas Suizas
These Quick and Easy Enchiladas Suizas are creamy, cheesy, and bursting with flavor. Not only is it quick and easy to make, but it’s also picky-eater-approved, satisfying, and perfect for making ahead of time.
Instructions
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Preheat oven to 375º F. Set out a 9×13 inch baking dish.
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In a mixing bowl, combine 3 cups of salsa verde, sour cream, and heavy cream. Mix until smooth. Tip: for a smoother sauce you can blend everything in the blender.
-
Spread 1 cup of salsa verde mixture over the bottom of the baking dish.
-
In a large bowl, combine shredded chicken, 2 cups creamy salsa verde mixture, and half of the shredded cheese; mix well. Taste, and adjust seasoning if necessary, adding salt and pepper to taste.
-
Pour the remaining cup of the plain salsa verde into a shallow plate for assembling. Dip one tortilla in the salsa, coating on both sides, to soften.Tip: Warm the tortillas in the microwave for 30 – 40 seconds before rolling to prevent cracking. I like to use my tortilla warmer pouch.
-
Fill the tortilla with the shredded chicken mixture and roll it. Place the tortilla in the baking dish, seam side down. Repeat with the rest of the tortillas.
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Top all the filled tortillas in your baking dish with the remaning creamy salsa verde mixture and cheese.
-
Bake until sauce is bubbling and the cheese is melted on top, 25 -30 minutes. Remove from the oven and let cool for 10 minutes. Garnish with chopped cilantro and add toppings, if desire.
Store: Cover and keep leftover enchiladas in the refrigerator for up to 2 days.
Freeze: Cover enchiladas tightly with plastic wrap, then aluminum foil. Freeze for up to 2 months.
Make-Ahead: These Easy Enchiladas Suizas make a fabulous make-ahead dinner you can assemble ahead of time and then pop in the oven! To make ahead, prepare the green enchiladas according to directions, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours.
Reheat: To reheat leftovers, microwave on high for 1-2 minutes, or until heated through. Check the enchiladas halfway through and adjust the time as needed. For Frozen Enchiladas, remove the plastic wrap. Bake frozen enchiladas for 45-50 minutes at 350 degrees. Or let the enchiladas thaw, then bake for 30 -35 minutes. Remove the foil for the last 5-10 minutes.
Salsa Verde: You can use homemade or store-bought salsa verde,
Sour Cream: You can also use Mexican-style cream.
Cooked Shredded Chicken: Use leftover rotisserie chicken or even quickly poached chicken breasts (instructions in the post).
Tortillas: Corn or flour tortillas work well, depending on your preference.
Recipe Tips:
- Warm the tortillas before rolling to prevent them from cracking.
- Don’t overstuff the enchiladas; a moderate amount of filling ensures they roll up neatly.
- Add some diced green chilies to the filling if you prefer a spicier kick.
Food Allergy Swaps:
- Gluten-Free: For a gluten-free option, use corn tortillas.
- Dairy-Free: Use dairy-free cheese and dairy-free sour cream and heavy cream alternatives.
Variations You Can Apply To This Recipe:
- Tortillas: Use flour or corn tortillas.
- Lighter Option: Substitute sour cream for yogurt.
- Extra Protein: Add 1 can (drained) of black or white beans to the chicken mixture.
- Cheese: If Oaxaca, Monterey Jack, or white cheddar cheese are hard to find, mozzarella cheese will work just fine.
- Extra Veggies: You can customize your enchiladas with any vegetables you like, such as corn or zucchini.
Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more.
★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️ ⭐️ ⭐️ ⭐️ ⭐️) rating below!
Please note that nutritional information is a rough estimate and can vary depending on the products used.
Nutrition
Calories: 760kcalCarbohydrates: 36gProtein: 35gFat: 52gSaturated Fat: 29gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 171mgSodium: 1634mgPotassium: 663mgFiber: 3gSugar: 13gVitamin A: 2391IUVitamin C: 6mgCalcium: 678mgIron: 2mg
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Oriana Romero
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