Irresistible 2-Step Enchiladas Suizas Recipe Will Wow You

Oh, Enchiladas Suizas – just saying the name makes my mouth water! I still remember my first bite of these creamy, cheesy miracles at a tiny family-run spot in Mexico City. That silky green tomatillo sauce dripping over perfectly melted Swiss cheese? Absolute perfection. Now, after years of tweaking, I can finally recreate that magical combination in my own kitchen.

What makes Enchiladas Suizas so special is that luscious sauce – tangy tomatillos blended with rich cream, blanketing tender chicken-filled tortillas. The Swiss cheese (yep, that’s where the “Suizas” comes from!) gets all bubbly and golden in the oven. Trust me, one taste and you’ll understand why this dish has been my go-to comfort food for Sunday dinners and impressing dinner guests alike.

The Magic Starts With These Ingredients

Gathering the right components makes all the difference in creating authentic Enchiladas Suizas. Here’s what you’ll need for that perfect balance of creamy, tangy, cheesy goodness:

• 2 cups cooked shredded chicken (I use leftovers from rotisserie chicken – such a time saver!)
• 12 corn tortillas (fresh if you can find them)
• 2 cups green tomatillo sauce (homemade tastes best, but a good store-bought version works in a pinch)
• 1 cup heavy cream (this is what makes the sauce luxuriously rich)
• 1 cup shredded Swiss cheese (the signature “Suizas” touch)
• 1/2 cup crumbled queso fresco (for that authentic Mexican flavor)
• 1/4 cup chopped cilantro (fresh only – dried just won’t do)
• 1/2 onion, finely diced (I prefer white onion for its sharper bite)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tablespoon vegetable oil (for that perfect sauté)
• Salt and pepper to taste (don’t skimp on seasoning!)

The combination might seem simple, but when these ingredients come together? Absolute magic happens in your oven!

How to Make Enchiladas Suizas

Alright, let’s get cooking! Making Enchiladas Suizas is easier than you might think, but there are a few tricks to getting them just right. Follow these steps, and you’ll have a bubbling pan of cheesy, creamy goodness in no time.

Prepare the Filling

First, heat that oil in a skillet over medium heat. Toss in your diced onions and minced garlic – that sizzle and smell means you’re off to a great start! Cook them until they’re soft and fragrant, about 3 minutes. Now add your shredded chicken (I always sneak a little taste here to check the seasoning). Cook everything together for just 2 more minutes to let those flavors mingle. Season with salt and pepper – don’t be shy!

Assemble the Enchiladas Suizas

Here’s a pro tip: warm your tortillas for about 10 seconds per side in a dry skillet first. This makes them pliable so they won’t crack when rolling. Lay each tortilla flat, spoon about 2 tablespoons of the chicken mixture down the center, then roll them up tightly. Place them seam-side down in your baking dish – this keeps all that delicious filling from escaping during baking!

Bake to Perfection

Now for the magic! Whisk together your tomatillo sauce and heavy cream until smooth, then pour this luscious green goodness all over your enchiladas. Sprinkle generously with both cheeses – the Swiss for that signature melt and the queso fresco for authentic flavor. Pop them in a 350°F oven for about 20 minutes, until the cheese is golden and bubbling at the edges. The wait will torture you, but that heavenly aroma is worth it!

Why You’ll Love These Enchiladas Suizas

Once you try this recipe, it’ll become your new favorite comfort food – here’s why:

• That dreamy sauce: The creamy tomatillo blend makes every bite luxuriously smooth with just the right tang
• Endless options: Swap the chicken for beans, shrimp, or veggies – it’s wonderfully adaptable
• Always a hit: From casual dinners to special occasions, these disappear fast every time
• Perfect leftovers: They taste even better the next day as the flavors meld together
• Easy but impressive: Simple enough for weeknights but fancy enough for guests

Seriously, what’s not to love?

Tips for Perfect Enchiladas Suizas

Want restaurant-quality enchiladas at home? Here are my foolproof secrets:

• Roast those tomatillos – 10 minutes under the broiler adds incredible depth to your green sauce (watch them closely!)
• Warm tortillas properly – 10 seconds per side in a dry skillet keeps them from cracking when rolling
• Don’t overfill – 2 tablespoons of filling per tortilla is the sweet spot
• Bake until bubbly – That golden crust on the cheese means they’re perfectly done
• Rest 5 minutes – Like all baked dishes, they set better after a quick rest

Follow these, and you’ll get perfect enchiladas every single time!

Ingredient Substitutions

No Swiss cheese? No problem! Here are my go-to swaps when I’m improvising Enchiladas Suizas:

• Vegetarian version: Black beans or sautéed mushrooms work beautifully instead of chicken
• Cheese alternatives: Monterey Jack melts similarly to Swiss, or use a mild cheddar for a different twist
• Sauce shortcuts: Sour cream thinned with milk can stand in for heavy cream in a pinch
• Tortilla options: Flour tortillas work if you prefer them softer, though corn is traditional

The beauty of this dish? It’s endlessly adaptable to what you have on hand!

Serving Suggestions

Nothing completes a plate of Enchiladas Suizas like classic Mexican sides! I always serve mine with fluffy Mexican rice and creamy refried beans – the perfect trio. For extra authenticity, add some fresh avocado slices and a crisp green salad. The colors alone will make your mouth water!

Storage & Reheating

These enchiladas keep beautifully! Store leftovers airtight in the fridge for up to 3 days. When reheating, pop them back in a 350°F oven for about 10 minutes – this keeps the tortillas from getting soggy and brings back that perfect crispy-cheesy texture. Trust me, they might even taste better the next day as all those amazing flavors meld together!

Enchiladas Suizas FAQs

Over the years, I’ve gotten so many questions about my Enchiladas Suizas recipe – here are the ones that come up most often:

Can I use flour tortillas instead of corn?
You absolutely can! I prefer corn tortillas for authenticity, but flour tortillas work beautifully if you like them softer. Just note they’ll soak up more sauce, so you might want to make extra green sauce.

How do I make these spicier?
My secret? Add a chopped jalapeño (seeds and all!) when you’re sautéing the onions. Or stir a teaspoon of chipotle powder into the tomatillo sauce – that smoky heat takes it to another level!

Can I prepare these ahead of time?
Yes! Assemble everything up to the baking step, cover tightly, and refrigerate overnight. Just add 5 extra minutes to the baking time when you’re ready to cook. The flavors actually improve as they sit!

What’s the best cheese substitute for Swiss?
Gruyère melts similarly if you’re out of Swiss. For a Mexican twist, try Oaxaca cheese – it’s stringy and delicious. Just don’t skip the queso fresco topping – that salty crumble makes the dish!

Nutritional Information

Keep in mind nutrition varies based on your specific ingredients, but here’s an estimate per serving (2 enchiladas): About 420 calories, 24g protein, 22g fat, and 32g carbs. That creamy Swiss cheese packs in calcium too – so it’s indulgent but nourishing!

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