Easy Enchiladas Suizas: Creamy Salsa Verde Chicken Enchiladas You’ll Crave

Enchiladas Suizas are the ultimate comfort food, featuring tender, shredded chicken enveloped in soft tortillas and smothered in a rich, creamy tomatillo sauce, then baked to cheesy perfection. This weeknight-friendly recipe simplifies the process using convenient shredded rotisserie chicken and the easiest, most luscious homemade (or store-bought!) salsa verde cream sauce. Get ready to transform your dinner table with this irresistibly flavorful dish!

Prepare yourself for a culinary journey to Mexico with these Enchiladas Suizas, often hailed as some of the creamiest, most delicious enchiladas you’ll ever encounter. The name “Suizas” literally means “Swiss,” hinting at the dish’s signature richness and generous use of dairy – in this case, a velvety, cheesy cream sauce that sets it apart from traditional enchiladas.

Our recipe expertly balances vibrant flavors and comforting textures. We start by loading the tortillas with a savory blend of perfectly seasoned shredded chicken, a generous helping of melted cheese, bright diced green chilies, and a zesty squeeze of fresh lime juice. This thoughtful combination ensures that every bite is bursting with flavor, with the lime’s acidity cutting through the richness to make all the ingredients truly sing. The pièce de résistance is undoubtedly the luxurious tomatillo cream sauce – so incredibly good, you might just be tempted to enjoy it with a spoon! When this magnificent sauce cascades over the warm tortillas and chicken, mingling with the melted cheese, the result is nothing short of culinary dynamite, promising an unforgettable meal.

Essential Ingredients for Authentic Enchiladas Suizas

Crafting the perfect Enchiladas Suizas begins with a selection of fresh, high-quality ingredients. Here’s a detailed look at what you’ll need to create this incredibly flavorful dish:

• Butter: A crucial component for our creamy sauce. We’ll use a knob of unsalted butter to gently sauté the onions, laying the aromatic foundation. It then combines with flour to form a roux, which is essential for thickening the creamy tomatillo sauce to the ideal consistency.
• Flour: All-purpose flour is key to creating a stable and smooth roux, which in turn gives our creamy verde sauce its lovely, thick texture. Ensure it’s cooked long enough with the butter to eliminate any raw flour taste.
• Onions: Finely chopped yellow or white onions are sautéed until translucent in the butter. This step is vital as it sweetens the onions and creates a savory depth of flavor that forms the base of our luxurious tomatillo cream sauce.
• Chicken Stock: I highly recommend using low sodium chicken stock for this recipe. Given that both store-bought salsa verde and chicken stock can contribute a significant amount of sodium, opting for low sodium helps you control the overall saltiness of the sauce, allowing the other fresh flavors to shine through without being overpowered.
• Salsa Verde: The heart of our Enchiladas Suizas sauce! You have two fantastic options here: you can make my homemade salsa verde recipe in advance for unparalleled freshness and flavor, or for a quicker weeknight solution, a good quality store-bought salsa verde works wonderfully. Look for a brand with a bright, tangy flavor profile.
• Sour Cream: This ingredient is what truly makes Enchiladas Suizas so incredibly creamy and decadent. It adds a delightful tang and richness to the tomatillo sauce. Remember to temper it properly to prevent curdling (see notes in FAQ section).
• Flavorings:
  • Garlic Powder: A dash of garlic powder in the sauce adds a subtle, warm garlicky undertone that complements the tomatillo perfectly.
  • Chopped Cilantro: Freshly chopped cilantro is divided between the sauce and as a garnish, offering a vibrant, herbaceous aroma and flavor that brightens the entire dish.
  • Fresh Lime Juice: A squeeze of fresh lime juice in the shredded chicken filling is a game-changer. Its bright acidity acts as a counterpoint to the rich cream sauce, making all the flavors pop and preventing the dish from feeling too heavy.
• Diced Green Chilies: These mild chilies add a touch of authentic Mexican flavor and a subtle warmth to the shredded chicken mixture. They’re incorporated into the filling along with a dollop of the cream sauce and lime juice, ensuring a moist and flavorful interior.
• Shredded Cheese: Cheese is non-negotiable for cheesy enchiladas! Traditionally, Oaxaca cheese is used for its excellent melting properties and mild, buttery flavor. However, I understand it can be difficult to find. Monterey Jack cheese is an excellent, readily available alternative that melts beautifully and has a similar mild profile. My top tip: always buy a block of cheese and shred it yourself. Pre-shredded varieties often contain anti-caking agents like potato starch, which can make your sauce slightly grainy. Freshly shredded cheese melts much smoother and integrates seamlessly into the sauce and filling.
• Tortillas: You can choose between soft flour tortillas or traditional corn tortillas for this recipe.
  • Flour Tortillas: Offer a tender, pliable wrapper that is easy to roll and holds its shape well.
  • Corn Tortillas: Provide a more authentic flavor and texture. If using corn, it’s crucial to soften them first to prevent them from tearing. Lightly frying them in a little oil until pliable, then cooling them slightly, will ensure they roll smoothly without falling apart in the baking dish. Skipping this step can lead to crumbly enchiladas.

How to Master the Art of Enchiladas Suizas

Creating these creamy chicken enchiladas is simpler than you might think, especially with our step-by-step guide. Follow these instructions to prepare a truly spectacular meal:

1. Begin with the Luscious Sauce: Your first step is to get that incredible tomatillo cream sauce going. While you’re working on the sauce and later filling the enchiladas, remember to preheat your oven to 375ºF (190ºC) so it’s ready when you are. In a medium saucepan, melt the butter over medium heat. Once it’s fully melted, add your finely chopped onions and sauté them for a good 4-5 minutes, stirring occasionally, until they become soft and translucent. This step is crucial for developing their sweetness. Next, sprinkle in the flour and whisk it continuously with the butter-onion mixture for about 1 minute. This cooks out the raw flour taste, forming a roux. Gradually drizzle in the low sodium chicken stock while whisking constantly and vigorously. This prevents lumps and ensures a silky-smooth base. Now, add the salsa verde and garlic powder, stir well, and allow the sauce to simmer for 2 minutes. It should begin to heat through and thicken slightly. At this point, carefully stir in the sour cream (refer to the tempering note in the FAQs to avoid curdling if your sour cream is cold!). Once the sour cream is warmed through, add half of your shredded cheese, stirring until it’s completely melted and incorporated. Finally, remove the pan from the heat and stir in half of the fresh chopped cilantro. Taste and adjust seasoning if necessary.
2. Assemble Your Flavor-Packed Enchiladas: Take your preheated oven-safe 9×13 baking dish and ladle a generous ½ cup of your freshly made creamy sauce into the bottom, spreading it evenly. In a separate mixing bowl, combine ½ cup of the prepared sauce with your cooked, shredded chicken, the vibrant lime juice, and the drained diced green chilies. Mix until the chicken is thoroughly coated. Now, lay a tortilla flat on a clean work surface. Spoon approximately ¼ cup of the flavorful chicken mixture into the center of the tortilla. Add a substantial pinch of the remaining shredded cheese over the chicken. Carefully roll the tortilla up, snugly tucking in the ends if desired, and place it seam-side down into your prepared baking dish. Repeat this process with the remaining tortillas and filling, arranging them neatly in a single layer. Once all enchiladas are assembled, drizzle half of the remaining creamy tomatillo sauce over them.
3. Bake to Golden Perfection: Cover the casserole dish tightly with aluminum foil. To prevent the cheese and sauce from sticking to the foil during baking, I recommend lightly spraying the underside of the foil with cooking spray. Transfer the covered dish to your preheated oven and bake for 16-20 minutes, or until the tortillas are heated through and the filling is bubbly. Carefully remove the foil. Now, drizzle the very last of the remaining sauce over the enchiladas – this ensures maximum creaminess and a beautiful presentation. Return the uncovered dish to the oven and bake for an additional 5 minutes, allowing the sauce to meld and some of the cheese on top to get slightly golden. Serve your Enchiladas Suizas immediately and hot! They pair beautifully with classic Mexican rice, creamy refried beans, or a fresh, homemade pico de Gallo. Garnish with the remaining fresh cilantro for a final flourish.

FAQs About Creamy Salsa Verde Chicken Enchiladas

Here are answers to some common questions that will help you achieve the best Enchiladas Suizas every time:

Do you really need to buy block cheese, and how do you shred it?

Absolutely, yes! This is one of the most important tips for achieving a perfectly smooth, velvety sauce and excellent cheese pull in your enchiladas. Pre-shredded cheese is typically coated in anti-caking agents, such as potato starch or cellulose. While these prevent the cheese from clumping in the bag, they can also interfere with its melting properties, potentially leaving your sauce with a slightly grainy or gritty texture. Shredding cheese from a block ensures pure, unadulterated cheese that melts beautifully and uniformly. If you have a food processor, shredding a large block of cheese is incredibly easy and quick – simply use the shredding attachment and feed chunks of cheese through the top chute. Alternatively, a manual box grater works perfectly well and is a staple in any kitchen.

What if I don’t have a rotisserie chicken on hand? How do I cook the chicken?

No rotisserie chicken? No problem! While a store-bought rotisserie chicken offers ultimate convenience, preparing your own shredded chicken is quite simple. A great method is to season about 1 ½ pounds of boneless, skinless chicken breasts or thighs generously with a big dash of garlic powder, onion powder, and a few cracks of fresh black pepper. Then, you can sear the chicken in an Instant Pot (or a regular pot) with a drizzle of oil for about 30 seconds on each side to develop some flavor. Add ½ cup of chicken stock to the pot, then pressure cook for 10-12 minutes for breasts, or 12-15 minutes for thighs, depending on their thickness. Allow for a natural pressure release for 5 minutes before quick-releasing any remaining pressure. Once the chicken is cool enough to handle, shred it using two forks. You might find you have more than needed for this recipe, which is great! Leftovers can be frozen for future meals or used in salads, tacos, or sandwiches. Another excellent option is my homemade rotisserie chicken recipe – you can roast a whole chicken, shred the meat, and then use the bones to make a rich, flavorful chicken stock for an even deeper flavor profile in your enchiladas!

Will the sour cream curdle in the sauce? How can I prevent it?

Sour cream can indeed curdle if added directly to a hot sauce while it’s still cold from the refrigerator. This is due to the sudden temperature change causing the proteins in the sour cream to seize up. The solution is a technique called **tempering**. To temper sour cream effectively, first whisk the cold sour cream in a separate bowl to ensure it’s smooth. Then, gradually add a tablespoon of the warm liquid from your saucepan into the bowl with the sour cream, whisking continuously. Repeat this process 2-3 more times, slowly bringing the temperature of the sour cream up. Once the sour cream mixture feels warm to the touch, you can safely add it back into the saucepan with the rest of your sauce, stirring constantly. This gradual adjustment in temperature will prevent curdling, ensuring your creamy tomatillo sauce remains perfectly smooth and luscious.

If you enjoy the rich flavors of this recipe, you might also like these variations and similar dishes:

• Shrimp Enchiladas in Creamy Poblano Sauce
• Breakfast Enchiladas with Ranchero Sauce
• Easy Cheesy Bean and Rice Enchiladas Soup
• Wintry Verde Chicken Enchiladas Soup
• Roasted Tomatillo Chicken Enchilada Pie