Enchiladas Suizas

Enchiladas Suizas are hands-down one of my favorite Mexican comfort foods, and I've made it a goal to make an easy at-home version with all that creamy, cheesy goodness we all love.

While most of us have tried classic chicken enchiladas, today I want to show you how to make the the most delicious creamy, cheesy green chicken enchiladas that are a staple in Mexico for a reason. The first time I tried these, I tried these while traveling in Mexico City, I was hooked. 

Since we love to lighten everything up a bit, this version uses slightly less Mexican crema and cheese than traditional versions, but trust me, no one will ever guess! It has all the gooey, creamy, cheesy goodness of the original.

The other great thing about this recipe, is that it is easy to prep ahead of time and have a meal ready to go after a busy day. 

Your New Favorite Enchiladas

Once you try these, your other enchilada recipes will start feeling jealous.

• Saucy goodness: The green sauce is chef's kiss. It's creamy, tangy, and the perfect amount of spice. You'll be scooping up every last drop with your tortilla.
• Customizable: Spice up (or tone down) the heat to match your vibe. You control the flavor. You're the boss.
• Leftover love: Got chicken lying around? Throw it in. This is the perfect "what do I do with this random leftover stuff?" meal.
• Impress your guests (or yourself): Whether you're feeding the family or showing off to your friends, these enchiladas will have everyone asking, "Who made these?!"
• Make ahead friendly: Prep the sauce and enchiladas in advance and thank yourself later when you've got dinner ready to go with minimal effort.
• Total comfort food: It's the kind of dish that wraps you up in a cozy blanket of creamy, cheesy goodness. Who wouldn't want that?

What Goes Into Enchiladas Suizas?

Here's a breakdown of the key ingredients for these Enchiladas Suizas:

• Poblano peppers: These are mild peppers with a smoky flavor. They add a nice depth to the sauce without being too spicy and roasting them adds a touch of smoke. If you're in a pinch, you can also swap these for bell peppers, though they'll be less smoky.
• Serrano peppers (or jalapeños): For a bit of heat, use serrano peppers. You can use jalapeños for a milder kick if you like! You can control the heat level by adjusting how many you use or removing the seeds.
• Tomatillos: These are the green, papery-skinned fruits that give the sauce its tangy, citrus-like flavor. They're the backbone of the sauce in this recipe, so you want them to be fresh and firm, not soft or overly ripe. If you can't find them, green tomatoes are a suitable substitute, but the flavor will be a little different or look for canned tomatillos.
• Garlic and white onion: Fresh garlic and white onion are key here for adding aromatic depth to the sauce. You could use garlic or onion powder in a pinch, but fresh will give you the best flavors!
• Mexican cream (or sour cream): If you can't find Mexican crema, sour cream is an excellent substitute. If you want something closer to Mexican crema's slightly tangy and richer flavor, you can thin out sour cream with a little milk or buttermilk until it's the right consistency.
• Shredded chicken: You can use any cooked chicken. Leftover rotisserie chicken or Mexican Shredded Chicken works great, or you can cook up some plain chicken breasts and shred them!
• Tortillas: Corn tortillas are traditional for enchiladas, but you can swap them for flour tortillas if you prefer. Just be sure to warm them up so they don't break when you roll them!
• Shredded cheese: I like using a blend of mozzarella cheese (or Monterey Jack) and Oaxaca cheese for a stretchy, creamy texture, but any melty cheese works.

My Favorite Enchiladas Suizas Shortcut 

If you are short on time, there are two secrets to making these enchiladas in less than 30 minutes!

• Store-bought salsa verde: Instead of making your green enchilada sauce from scratch, grab your favorite jarred green salsa. We love Herdez. Then throw it in a blender with fresh cilantro and 1/2-1 jalapeno if you like spice.  The simple addition of the fresh cilantro and pepper totally changes the flavor. Then, stir in the crema. 
• Rotisserie or frozen shredded chicken: Another way to save time is to grab pre-cooked chicken. Rotisserie chicken is an easy option, but lately, I have been loving the pre-shredded frozen chicken for recipes like this. My favorite is the Just Bare Shredded Chicken from Costco.

Add-Ins and Swaps to Make This Recipe Your Own

Here are some different ways to change up the ingredients:

• Different types of peppers: Switch up the peppers based on your heat preference. Try jalapeños for a milder heat or serranos with seeds if you like it extra spicy. You can also skip the heat entirely and just use poblano peppers for a more mild flavor. 
• Swap the protein: Try shredded beef, ground turkey, or ground pork for a different flavor. 
• Vegetarian: Swap the shredded chicken for a hearty vegetarian filling like black beans, pinto beans, or sautéed mushrooms, or try something different with these sofritas.
• Use different cheeses: Swap in cheddar, cotija, or even a spicy pepper jack for a twist! You can also make these dairy free by skipping the cheese and using dairy-free sour cream. 
• Add More veggies: If you want to bulk up your enchiladas with more veggies, add diced zucchini, bell peppers, or even spinach into the chicken mixture.

The Easiest Way to Make Enchiladas Suizas

1. Prep the Peppers and Tomatillos

Roast the peppers, tomatillos, garlic, and onion under the broiler until they're slightly charred. Make sure to watch them carefully since they will go from browned to burnt very quickly. 

Pro tip: After roasting the peppers and tomatillos, you should peel the skin off the poblano peppers, as the skin can be tough and bitter. Place the peppers in a bowl and cover with plastic wrap. After 5-10 minutes, you can also peel off the skin. 

2. Blend Into Salsa

Add everything from the baking sheet into a blender, including the juices. Blend until smooth, adding chicken broth and cilantro. Taste and adjust seasoning as needed. In Mexico, chicken bouillon is usually used instead of chicken broth. 

Once the green. salsa is ready, stir in the Mexican cream. Taste and adjust the seasoning as needed. 

3. Prepare the Chicken and Tortillas

Combine shredded chicken with some of the sauce in a bowl, this ensures your filling won't be dry. Warm your tortillas and fill them with the chicken mixture, rolling them up tightly. Place them seam-side down in a casserole dish.

Tortilla tip: If you want your tortillas to stay intact and not break, make sure they're soft and pliable before filling. If you're in a rush, you can microwave them wrapped in a damp paper towel for about 30-60 seconds, but lightly frying them in a little oil for a few seconds per side adds great flavor and texture.

4. Assemble and Bake

Pour the remaining sauce over the rolled tortillas. Top with cheese and bake in the oven until the cheese is melted and bubbly.

Can I make the sauce ahead of time?

Definitely! The sauce can be made up to 2 days in advance and stored in the fridge. Simply reheat before using it to assemble the enchiladas. The flavors might even improve after sitting for a day or two.

What if my sauce is too thick or thin?

If your sauce turns out too thick, simply add more chicken broth (or water with bouillon) to thin it out until it reaches the desired consistency. You want the sauce to be similar to traditional enchilada sauce, not too watery but not so thick that it doesn't spread easily over the tortillas.

Making Enchiladas Ahead of Time

Here's an easy way to prep this meal ahead of time, which is the perfect option for busy weeknights!

You can prep the enchiladas the day before. Assemble the entire dish, cover it tightly with foil, and refrigerate it until you're ready to bake. If you're cooking them straight from the fridge, just add an extra 5-10 minutes to the baking time!

The Best Way to Top Enchiladas

I don't know about you, but I'm all about the toppings when it comes to enchiladas! Here are some of my favorites:

• Pico de Gallo
• Sour cream
• Pickled Red Onions
• Guacamole
• Corn Salsa
• Sliced jalapenos

Sides That Pair Well With Enchiladas

Don't leave your enchiladas hanging! Pair them with these flavorful sides:

• Rice: This garlic cilantro brown rice is the perfect sidekick to your enchiladas. It's fluffy, fragrant, and totally ready to soak up all the saucy goodness.
• Beans: Whether you're in the mood for slow-cooked black beans or quick refried beans, both are total winners. Black beans bring deep flavor, while refried beans give you that creamy, dreamy vibe.
• Slaw: Want to spice things up a little? This tangy, crunchy cabbage and corn slaw brings the perfect zesty bite to balance out all that cheesy richness from the enchiladas. It's a match made in crunchy, spicy heaven.
• Tortilla Chips and Salsa: Because who doesn't love a good snack while they're waiting for their enchiladas to cook? These homemade tortilla chips with salsa are the perfect sidekick. They're crispy, salty, and totally dunkable!

Keeping Enchiladas Fresh After Cooking

Got leftovers? Here's how to keep them fresh and reheat them:

• Storing: If you have leftovers, store the enchiladas in an airtight container in the fridge for up to 3 days. Make sure to cover the enchiladas with foil or plastic wrap before refrigerating to keep them fresh.
• Reheating: To reheat, simply place the enchiladas in the oven at 350°F for about 15-20 minutes or until heated through. If you're in a rush, you can microwave individual portions for about 1-2 minutes, but the oven will help keep that cheesy topping nice and bubbly.