This Chicken Enchilada Suiza recipe is an incredibly easy enchilada recipe. Which makes it weeknight friendly! The enchiladas are stuffed with chicken, green chilies, cilantro, cheese and verde sauce. Then they are topped with a creamy sauce that is a mix of sour cream, verde enchilada sauce and heavy cream.
If you love enchiladas, you are IN THE RIGHT PLACE! It is one of our very favorite dinner recipes. Check out some of our other enchiladas like chicken enchiladas, cream cheese chicken enchiladas, enchilada skillet and beef enchilada casserole.
This Recipe Is…
- EASY to make! No sauteing or browning before getting started!
- incredibly delicious with layers of flavors from the chili powder, cumin, cream, sour cream, and diced green chilies.
- a great weeknight dinner.
- a delicious twist on a traditional chicken enchilada.
- full of tips and shortcuts to make delicious enchiladas that are easy to make.
- a great way to use rotisserie chicken!
What is Suiza
You pronounce Suiza like “swee-zah”.
The word Suiza literally means Swiss. But when you pair the word Suiza with enchilada then we are talking about a Swiss-style Enchiladas…kind of. It means they take after Swiss cooking that has plenty of cream and cheese.
Enchiladas Suiza are typically stuffed with shredded chicken, cheese, green chilies and are coated in a creamy verde (green) enchilada sauce and cheese.
Pictured are the ingredients that you need to make Chicken Enchilada Suiza, plus some tips on a few ingredients:
Chicken Breast – You can use diced or shredded chicken, whatever you prefer. Also, poached, baked, grilled or rotisserie chicken will all work. Obviously a store bought rotisserie chicken will be the easiest. This is also a great recipe to use up leftover chicken.
Pro Tip: to easily shred your chicken while it is still warm, pop it in your stand mixer with the paddle attachment and mix on low for about 30 seconds.
Enchilada Sauce – Use store bought Verde Enchilada Sauce, it will be a green sauce, not red.
Corn Tortillas – use yellow or white corn tortillas, both will work. Just make sure you prep them before trying to roll with the chicken filling.
Sour Cream – use full fat sour cream in this recipe, a fat free sour cream is more susceptible to curdling in the oven.
Cilantro- you can absolutely use the leaves AND stems of cilantro!
Monterey Jack Cheese – Use the combo of cheese that you like. We like to use ½ Monterey jack and ½ pepper jack for a little spice. Or use all Monterey jack or Colby jack… all work! Just make sure you use an entire 8 oz block that is fresh shredded.
Prepping Corn Tortillas
It is crucial when working with corn tortillas that you prep them before rolling. They can be very delicate and will rip and tear if they are not prepared correctly.
All the options for preparing corn tortillas basically involve heating them. There are a few ways to do this:
- (my preferred method, and the easiest method) Stack about 5-6 tortillas together, wrap them in a very damp paper towels covering them completely. Microwave for about 30-45 seconds. Then use right away.
- (a method I learned from Rick Bayless) Put a little water in the bottom of a pot and add a steamer basket. Stack your tortillas and place them on a steamer basket. Place over low heat and cover the pot. Steam while you prepare the enchilada filling.
- (most labor intensive option) Add some vegetable oil to a skillet over medium heat. Fry each tortilla for about 15 seconds per side.
Step by Step Picture Instructions
It really only requires a couple steps to make these Suiza Enchiladas: mix the chicken filling, whisk the sauce, assemble and bake.
Start by preheating the oven to 350 degrees.
In a large bowl stir together the cooked chicken, 3 tablespoon verde enchilada sauce, 1 can of diced green chilies, cilantro, 1 teaspoon cumin and chili powder, ½ teaspoon kosher salt, onion powder and garlic powder, plus 1 cup shredded cheese. Set aside for assembly.
Then In another bowl whisk together the Suiza sauce- which will be the remaining enchilada sauce, 1 can diced green chilies, 1 teaspoon cumin, sour cream and heavy whipping cream .
Set up a prep station with your warmed tortillas, chicken filling, Suiza sauce and remaining shredded cheese.
Pour about 1 cup of the sauce across the bottom of a 9×13 casserole dish.
Add a generous ¼ cup of chicken filling to the center of each tortilla, then roll it up. Place seam side down in the pan. Continue with all the remaining tortillas. If you have extra chicken filling sprinkle it over the rolled enchiladas.
Pour all the sauce over the enchiladas and then top with all the cheese.
Bake for 30 minutes, then broil for another 2-3 minutes until the cheese is golden brown in spots and bubbling.
Here are a few tips to make sure your Easy Enchiladas Suizas turn out perfect!
- Use block cheese that is freshly shredded, it will melt creamier!
- Don’t skip preparing/steaming the corn tortillas before rolling the enchiladas.
- If you have extra chicken filling, sprinkle it over the enchiladas before adding the sauce and cheese.
- Like a good lasagna, you have to let the enchiladas rest for about 15 minutes before serving.
Serving For Dinner
Serve 2 enchiladas per person. If you have a couple really hungry people at the table, serve them 3.
This Enchiladas Suizas recipe makes amazing leftovers!
Keep them in the fridge, in an airtight container for up to 4 days. The corn tortillas may get a little soggy in the fridge but I promise they will still be delish!
I don’t recommend freezing this dish due to the high cream and cheese content.
More Enchilada Recipes
Easy Chicken Enchiladas Suiza
- 10-12 yellow corn tortillas – 6 inches
- 3 cups cooked chicken, shredded or chopped – rotisserie chicken or poached chicken works well here
- ½ cup cilantro chopped, plus extra for garnish
- 2 teaspoon cumin divided
- 1 teaspoon chili powder
- ½ teaspoon EACH: kosher salt, onion powder and garlic powder
- (2) 4 oz cans diced green chilies divided
- 10 oz can verde (green) enchilada sauce
- ¼ cup sour cream
- ½ cup heavy cream
- 8 oz block of Monterey Jack cheese shredded
- cilantro, diced tomatoes, diced onion, jalapenos, avocado, green onions
- Preheat the oven to 350°.
- In a bowl stir together the 3 cups cooked shredded chicken, 3 tablespoon verde enchilada sauce, (1) 4 oz can green chilies, ½ cup chopped cilantro, 1 teaspoon cumin, 1 teaspoon chili powder, and ½ teaspoon each kosher salt, onion powder and garlic powder and 1 cup shredded Monterey Jack cheese. Set aside.
- In a bowl whisk together the remaining verde enchilada sauce, (1) 4 oz can of diced green chilies, ¼ cup sour cream, ½ cup heavy cream and 1 teaspoon cumin. Whisk until the sour cream is completely incorporated. Set aside.
- Prep the corn tortillas so they are soft and pliable. There are a couple different ways to accomplish this, choose one:(my preferred method, and the easiest method) Stack about 5-6 tortillas together, wrap them in a very damp paper towels covering them completely. Microwave for about 30-45 seconds. Then use right away.(most labor intensive option) Add some vegetable oil to a skillet over medium heat. Fry each tortilla for about 15 seconds per side, keep on a plate covered with a towel while you fry remaining tortillas. (a method I learned from Rick Bayless) Put a little water in the bottom of a pot and add a steamer basket. Stack your tortillas and place them on a steamer basket. Place over low heat and cover the pot. Steam while you prepare the enchilada filling.
Assembly & Baking
- Pour about 1 cup of the prepared Suiza sauce across the bottom of a 9×13 baking dish.
- Spread a generous ¼ cup chicken mixture down the center of a warmed tortilla, roll the tortilla over the filling like a cigar.
- Place seam side down in the prepared baking dish. Repeat with all tortillas and fit them snuggly in the baking dish.
- Pour the remaining Suiza sauce over the rolled enchiladas. ** this does create a saucy enchilada, if you like a drier enchilada don't use all the sauce.
- Sprinkle the remaining cheese over top.
- Bake uncovered for 30 minutes. Then broil for 2-3 minutes until the cheese is starting to bubble and become golden in spots.
- Just like a good lasagna, make sure you let the enchiladas cool for about 15 minutes before serving. They will congeal a little.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.