Some Mexican food whispers comfort.
Enchiladas Suizas don’t.
They arrive at the table bubbling around the edges, covered in melted cheese, with tortillas tucked underneath a creamy green sauce that makes absolutely no attempt at being subtle.
Cut into one and you get everything at once.
Soft tortilla. Shredded chicken. Tangy tomatillo. Roasted chile. Cream. Melted cheese.
This is not the enchilada you order when you’re trying to keep things light.
And thank goodness for that.
What makes Enchiladas Suizas especially interesting is that underneath all that cheese and cream sits something unmistakably Mexican. Tomatillos, green chiles, corn tortillas, cilantro, and chicken form the foundation. Dairy transforms the finished plate into the rich dish we know today.
Even the name tells you something unusual is going on.
Suizas means “Swiss.”
No, these enchiladas didn’t come from Switzerland.
Their story is Mexican, with a European twist, and we’ll get to that.
But first, there is a pan of enchiladas waiting to be covered in sauce and cheese.
And around here, we have priorities.
A Little Personal Chisme
For me, dishes like Enchiladas Suizas are part of what makes digging deeper into Mexican food so much fun. I grew up around Mexican food in San Diego, but that doesn’t mean I grew up knowing the story behind every dish on the table or every plate on a restaurant menu.
The older I’ve gotten, the more I’ve realized how much there still is to learn.
Enchiladas Suizas are a perfect example. I’d seen them plenty of times, but once you stop and ask why a Mexican enchilada covered in green sauce, cream, and cheese is called “Swiss,” suddenly dinner turns into a history lesson.
That’s one of the reasons I started The Half Jalapeño in the first place. I don’t just want to know how to make these dishes. I want to understand where they came from, why they’re made the way they are, and how they became part of Mexican cooking.
And if learning that story requires eating a pan of creamy, cheesy enchiladas along the way, I’m willing to make that sacrifice.
At a Glance
What It Is
Enchiladas Suizas are corn tortillas filled with shredded chicken, covered in a creamy green tomatillo sauce, topped generously with melted cheese, and baked until hot and bubbling.
Where It’s From
Enchiladas Suizas are closely associated with Mexico City, where the dish became known for combining traditional Mexican enchiladas with the generous use of cream and cheese.
What Makes It Special
It’s the contrast. Tangy tomatillos and green chiles keep the sauce bright while crema and melted cheese make it rich and luxurious. You still get the corn tortillas, chicken, salsa, and chile flavor of Mexican enchiladas, but with that unmistakably creamy Suizas finish.
History & Cultural Context
Enchiladas themselves have much deeper roots than Enchiladas Suizas.
Corn and chiles were foundational ingredients in Mesoamerica long before European contact, and tortillas served with chile-based preparations belong to a culinary tradition far older than the creamy enchiladas we’re making today.
Enchiladas Suizas represent a much later chapter.
Their exact origin comes with more than one story, but they are strongly associated with Mexico City and the historic Casa de los Azulejos.
One widely repeated account places their creation in the early twentieth century at Sanborns, which established its famous restaurant in the Casa de los Azulejos. Another story reaches further back to the era of Maximiliano of Habsburg and a predecessor known as Café Imperial, where enchiladas made with green sauce, cream, and cheese may have already been served.
What we can say with much more confidence is that Sanborns helped turn Enchiladas Suizas into a Mexico City classic.
Even the origin of the name has competing explanations. One associates Suizas, or “Swiss,” with the generous use of cream and cheese and Switzerland’s reputation for dairy. Another Sanborns story says Walter Sanborn thought the gratinated cheese resembled snow covering the Swiss Alps.
Either way, these aren’t enchiladas imported from Switzerland.
They’re a Mexican dish whose name reflects the European associations surrounding all that cream and cheese.
And the combination makes culinary sense.
Tomatillos bring acidity.
Green chiles bring heat and depth.
Corn tortillas bring toasted corn flavor.
Cream softens the sharper edges.
Melted cheese brings the whole thing together.
It’s also another reminder that Mexican cuisine has never existed in isolation.
Ingredients arrived. Techniques traveled. Cultures crossed paths. Mexican cooks absorbed those influences and turned them into dishes that became unmistakably their own.
Enchiladas Suizas are one particularly delicious example.
Why Enchiladas Suizas Belong in Comfort Classics
We’ve already seen comfort take a lot of different forms in this series.
Sometimes it’s the everyday familiarity of Mexican Picadillo.
Sometimes it’s Sopita de Conchas, a simple bowl of pasta that somehow tastes like childhood.
Sometimes it’s Carne con Papas slowly simmering on the stove until the whole kitchen smells like dinner.
Enchiladas Suizas bring us another kind.
The bubbling-casserole-dish kind.
There’s something inherently comforting about food arriving under a blanket of melted cheese.
But these enchiladas aren’t memorable simply because they’re rich.
Underneath all that dairy is a combination Mexican kitchens know extremely well: tortillas, salsa, chiles, and chicken.
The cream and cheese simply turn the volume up.
Ingredients You’ll Need
The ingredient list isn’t complicated, but each piece has a job to do.
Corn Tortillas
Corn tortillas give Enchiladas Suizas their unmistakable Mexican foundation.
They need to be pliable enough to roll without cracking, which is why we’ll soften them briefly before assembling the dish.
Cooked Chicken
Shredded chicken keeps the filling simple and lets the green sauce remain the star.
Poached chicken works beautifully, but leftover roasted or rotisserie chicken is perfectly at home here too.
Tomatillos
Tomatillos are not green tomatoes.
Underneath their papery husks is a tart fruit with a bright flavor that forms the backbone of countless Mexican green salsas.
Remove the husks and rinse away the slightly sticky coating before cooking.
Poblano Chile
Roasted poblano gives our sauce deeper green chile flavor without making it overwhelmingly hot.
Serrano Chile
Here’s where we can turn up the heat.
One serrano gives the sauce a noticeable kick without overwhelming the other ingredients. Adjust according to your tolerance.
White Onion
White onion gives the salsa another savory layer and works beautifully as a fresh garnish at the end.
Garlic
A couple of cloves help round out the tomatillo and chile base.
Cilantro
Fresh cilantro brings brightness to a sauce that’s eventually going to become quite rich.
Mexican Crema
Here’s where we officially enter Suiza territory.
Crema softens the acidity of the tomatillos and gives the green sauce its luxurious texture.
Chicken Broth
A little broth helps everything blend smoothly and lets us control the consistency.
Oaxaca Cheese
We want something that melts beautifully.
Oaxaca cheese gives us that gorgeous pull and mild dairy flavor without overpowering the green sauce.
Monterey Jack is a perfectly good substitute if Oaxaca isn’t available.
Neutral Oil
We need just enough to quickly soften the tortillas before rolling.
Salt
Season as you go, especially before assembling the enchiladas.
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Enchiladas Suizas Recipe
Ingredients
- For the Green Sauce
- 1½ pounds tomatillos husked and rinsed
- 1 large poblano chile
- 1 serrano chile
- ¼ medium white onion
- 2 garlic cloves
- ½ cup fresh cilantro
- 1 cup chicken broth
- 1 cup Mexican crema
- 1 teaspoon kosher salt plus more to taste
- For the Enchiladas
- 12 corn tortillas
- 3 cups cooked shredded chicken
- 2 cups shredded Oaxaca cheese or Monterey Jack
- 2 tablespoons neutral cooking oil plus more if needed
- Thinly sliced white onion optional for serving
- Mexican crema optional for serving
- Fresh cilantro optional for serving
Instructions
- Heat the broiler. Arrange the tomatillos, poblano, serrano, onion, and garlic on a baking sheet.
- Broil until the tomatillos have softened and blistered and the poblano is charred in spots, turning the vegetables as necessary.
- Transfer the poblano to a bowl and cover it for about 10 minutes. Peel away the loose charred skin, then remove the stem and seeds.
- Add the roasted tomatillos, poblano, serrano, onion, garlic, cilantro, chicken broth, and salt to a blender.
- Blend until smooth.
- Pour the green sauce into a saucepan and bring it to a gentle simmer over medium heat. Cook for about 5 minutes.
- Reduce the heat to low. Stir in the Mexican crema until completely incorporated. Taste and adjust the salt. Avoid aggressively boiling the sauce once the crema has been added.
- Preheat the oven to 375°F.
- Spread a thin layer of the creamy green sauce across the bottom of a 9×13-inch baking dish.
- Heat a small amount of oil in a skillet over medium heat. Briefly pass each tortilla through the warm oil for just a few seconds per side until softened. Transfer to a paper towel-lined plate.
- Place shredded chicken down the center of each tortilla.
- Roll each tortilla snugly and arrange it seam-side down in the baking dish.
- Pour the remaining creamy green sauce evenly over the enchiladas.
- Cover generously with shredded Oaxaca cheese.
- Bake for 15 to 20 minutes, until the sauce is bubbling around the edges and the cheese has completely melted.
- For a little extra color, switch the oven to broil for the final minute or two. Watch carefully.
- Let the enchiladas rest for about 5 minutes.
- Finish with sliced onion, fresh cilantro, and an extra drizzle of crema if you like.
Notes
Creamy roasted tomatillo and green chile sauce is poured over chicken-filled tortillas before they’re topped with Oaxaca cheese and baked until bubbling
Roast the Tomatillos and Chiles
We could boil the tomatillos.
Plenty of great Mexican green salsas begin exactly that way.
But for these enchiladas, I want another layer.
Roasting lets the tomatillos blister while the poblano develops that smoky, roasted chile flavor that boiling simply can’t produce.
Don’t panic when the tomatillos start collapsing.
That’s exactly what we’re looking for.
Once everything hits the blender with onion, garlic, cilantro, and broth, those softened little green fruits become the backbone of our sauce.
The Sauce Should Still Taste Like Salsa Verde
This is important.
We’re making a creamy sauce.
We’re not making a cream sauce with a little tomatillo hiding somewhere inside it.
The tomatillos and chiles should still lead.
Crema is there to soften their acidity, add richness, and give the sauce that signature Suizas character.
Too much dairy and suddenly we’ve buried everything that makes the sauce interesting.
We’re looking for balance.
Bright enough that you know you’re eating salsa verde.
Creamy enough that you know these aren’t ordinary enchiladas verdes.
Don’t Skip Softening the Tortillas
Cold corn tortillas and enchilada assembly are not friends.
Try rolling one straight from the package and there’s a good chance it’ll split before it ever reaches the baking dish.
A quick pass through warm oil makes the tortilla pliable and adds another subtle layer of flavor.
We’re not making tostadas.
A few seconds per side is plenty.
Soft. Flexible. Rollable.
That’s the goal.
How Much Cheese Is Too Much Cheese?
Normally I’d tell you restraint has its place.
This is not that place.
They’re Enchiladas Suizas.
Melted cheese is part of the identity of the dish.
You don’t need a three-inch cheese blanket that completely erases the enchiladas underneath, but the finished pan should be generously covered.
We want bubbling edges.
We want melted Oaxaca cheese.
We want those lightly browned spots that suddenly make everybody appear in the kitchen five minutes before you planned on serving dinner.
What to Serve With Enchiladas Suizas
These enchiladas are rich enough that the sides don’t need to compete.
Arroz Rojo is an obvious choice. Fluffy tomato-seasoned rice gives any extra green sauce somewhere productive to go.
Frijoles de la Olla bring an earthy simplicity that balances the cream and cheese.
For something fresher, serve sliced radishes, avocado, pico de gallo, or a simple salad alongside.
And if somebody at the table wants more heat?
We have an entire salsa library for a reason.
Storage & Reheating
Refrigerator
Let leftover Enchiladas Suizas cool, then store them in an airtight container in the refrigerator for up to 4 days.
Reheating
For the best texture, place them in a covered baking dish and reheat at 350°F until warmed through.
Individual portions can also be microwaved, although the tortillas will become softer.
Make Ahead
The green sauce and shredded chicken can both be prepared ahead and refrigerated separately.
For the best tortilla texture, assemble and bake the enchiladas closer to serving time.
Freezing
You can freeze assembled Enchiladas Suizas, but creamy sauces can sometimes change texture after freezing and thawing.
For that reason, I prefer these fresh or refrigerated rather than frozen.
My Go-To Tools for Mexican Cooking
These are the tools I personally recommend for building real Mexican flavor at home, the kind that gets stained with salsa, smells like toasted chiles, and earns a permanent spot in your kitchen.
Cast Iron Tortilla Press – Fresh tortillas make every taco better.
Cast Iron Skillet (Comal Alternative) – Perfect for searing meats, warming tortillas, and building incredible flavor.
Tortilla Warmer – Keeps tortillas soft, warm, and ready for taco night.
Non-Stick Comal – One of the best tools for roasting tomatoes, tomatillos, garlic, onions, and chiles.
Ninja Professional Blender (1000W) – Essential for silky salsa verde, salsa roja, marinades, and sauces.
Granite Molcajete – The traditional way to make salsa with unbeatable texture and authentic flavor.
Wooden Rolling Pin – A versatile kitchen staple that always earns its keep.
Lodge 6-Quart Enameled Dutch Oven – Perfect for birria, barbacoa, beans, soups, stews, braises, and slow-cooked Mexican favorites.
Mexican Kitchen Essentials
For the tools I use to make tacos, salsas, sides, and everyday Mexican food at home:
👉 Shop My Mexican Kitchen Essentials
Frequently Asked Questions
What are Enchiladas Suizas?
Enchiladas Suizas are Mexican enchiladas typically filled with chicken and covered with a creamy green tomatillo sauce and melted cheese.
Why are they called Enchiladas Suizas?
Suizas means “Swiss” in Spanish. The name is generally associated with the dish’s prominent use of dairy and Switzerland’s association with milk, cream, and cheese rather than suggesting the enchiladas themselves originated in Switzerland.
Are Enchiladas Suizas the same as enchiladas verdes?
They’re related, but they’re not identical. Enchiladas verdes center on green salsa, while Enchiladas Suizas typically incorporate cream and plenty of melted cheese for a richer finished dish.
Can I use rotisserie chicken?
Absolutely. Shredded rotisserie chicken is one of the easiest shortcuts for this recipe.
Can I make Enchiladas Suizas without crema?
Yes, although you’ll lose some of their characteristic richness. Sour cream can work as a substitute. Loosen it slightly and introduce it gently to the warm sauce to reduce the chance of separation.
What cheese should I use?
Oaxaca cheese is my first choice. Monterey Jack is another excellent option because it melts easily and has a mild flavor.
How do I keep corn tortillas from cracking?
Warm them first. A quick pass through warm oil makes them much more flexible and easier to roll.
Are Enchiladas Suizas spicy?
They can range from mild to spicy depending on the chiles you use. Adjust the serrano according to your preferred heat level.
More From The Half Jalapeño
If Enchiladas Suizas are your idea of comfort food, you’ve found your people.
At The Half Jalapeño, we’re building a Mexican food library that goes beyond the handful of dishes everybody already knows.
We’re digging into everyday home cooking, regional specialties, street food, salsas, soups, tacos, breakfasts, and the dishes families keep making because they actually belong in people’s lives.
Enchiladas Suizas are part of our Comfort Classics series.
This collection isn’t about fancy food.
It’s about the dishes that keep earning another place at the table.
Explore More Authentic Mexican Favorites
Comfort Classics is growing one recipe at a time, but there’s already a much larger Mexican food library waiting for you at The Half Jalapeño.
Comfort Classics
Follow the entire series as we continue building our collection of Mexican home-style favorites.
The Complete Taco Series
Travel through Mexico one tortilla at a time with regional specialties, street-food legends, and everyday guisados.
Mexican Salsas & Sauces Guide
From taquería roja to roasted salsa verde, this is where you go when the table needs another bowl of heat.
Mexican Breakfast Recipes
Explore chilaquiles, huevos, tamales, molletes, machaca, and the dishes that make Mexican mornings worth waking up for.
At The Half Jalapeño, we’re not just collecting recipes.
We’re building a living archive of Mexican cooking, one dish, one region, and one family table at a time.
🌶 Pair It With Authentic Mexican Flavor
Enchiladas Suizas already bring creaminess, acidity, green chile flavor, and plenty of cheese.
So everything around them should bring contrast.
Arroz Rojo
Fluffy Mexican tomato rice is exactly the kind of simple side these rich enchiladas need.
Frijoles de la Olla
Earthy, brothy beans bring the plate back down to earth and let the enchiladas stay center stage.
Pico de Gallo
Fresh tomato, onion, cilantro, chile, and lime cut straight through the creamy sauce.
Salsa Macha
For the person who looks at a plate covered in cream and melted cheese and thinks, You know what this needs? Chile oil.
I respect that person.
The enchiladas can handle the richness.
Let everything around them bring the contrast.
Creamy, cheesy Enchiladas Suizas served with Mexican rice and beans for a rich, comforting Mexican meal
The Final Bite
There’s a moment with Enchiladas Suizas when the baking dish comes out of the oven and nobody really needs an explanation.
The sauce is bubbling around the edges.
The cheese has melted into the tortillas.
A few spots on top have started to brown.
And whatever restraint you planned on showing at dinner has officially left the building.
But underneath all that cream and cheese is something much simpler.
Corn tortillas.
Chicken.
Tomatillos.
Chiles.
Ingredients Mexican kitchens have been turning into dinner in countless ways for generations.
Maybe that’s why Enchiladas Suizas work so well.
They’re indulgent without forgetting where they came from.
Familiar without being boring.
The kind of meal that makes an ordinary night feel like somebody went through a little extra trouble.
Even when they didn’t.
That’s Enchiladas Suizas.
Creamy, cheesy, and baked until nobody at the table is waiting for permission to dig in.
Buen provecho,
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