Enchiladas Suizas are one of my favorite comforting Mexican dishes because they combine soft tortillas, tender chicken, creamy green sauce, and melted cheese in every bite. I love how rich and flavorful this recipe feels while still being simple enough to prepare at home for a family dinner or a casual gathering.
Why You’ll Love This Recipe
I love this recipe because it delivers creamy, tangy, and savory flavors all in one dish. The salsa verde gives the enchiladas a bright flavor while the cream and cheese make everything smooth and comforting. I also enjoy how flexible the recipe is because I can easily adjust the filling or spice level depending on what I have at home. The enchiladas bake beautifully in the oven and come out bubbly, golden, and satisfying every single time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 corn tortillas
2 cups cooked shredded chicken
2 cups salsa verde
1 cup sour cream
2 cups shredded Monterey Jack cheese
1 cup shredded mozzarella cheese
1/2 cup diced white onion
2 tablespoons vegetable oil
1/4 cup chopped fresh cilantro
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chicken broth
Directions
I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
I heat the vegetable oil in a skillet over medium heat and lightly fry each tortilla for a few seconds until soft and pliable. I place the tortillas on paper towels to remove excess oil.
In a bowl, I combine the shredded chicken, diced onion, garlic powder, cumin, salt, black pepper, and half of the cilantro.
In another bowl, I mix the salsa verde, sour cream, and chicken broth until smooth and creamy.
I spoon some of the chicken filling into each tortilla, roll them tightly, and place them seam-side down in the prepared baking dish.
I pour the creamy salsa verde mixture evenly over the enchiladas.
I sprinkle the Monterey Jack and mozzarella cheese over the top.
I bake the enchiladas for 20 to 25 minutes until the cheese is melted and bubbly.
I garnish the dish with the remaining cilantro before serving.
Servings and timing
Servings: 6
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Variations
I sometimes swap the chicken for shredded turkey or seasoned ground beef when I want a different flavor. For a vegetarian version, I like using black beans, sautéed peppers, and spinach as the filling. When I want extra heat, I add sliced jalapeños or a spicier salsa verde. I also enjoy adding avocado slices or crumbled queso fresco on top before serving.
storage/reheating
I store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. When I want to reheat them, I place them in the oven at 350°F (175°C) for about 15 minutes until warmed through. I can also microwave individual portions for a quicker option, although the oven keeps the tortillas from getting too soft.
FAQs
Can I use flour tortillas instead of corn tortillas?
I can use flour tortillas if I prefer a softer texture, although I think corn tortillas give the dish a more traditional flavor.
Can I make Enchiladas Suizas ahead of time?
I often assemble the enchiladas a few hours ahead and keep them covered in the refrigerator until I am ready to bake them.
What cheese works best for this recipe?
I like Monterey Jack because it melts beautifully, but mozzarella or Oaxaca cheese also work very well.
Can I freeze Enchiladas Suizas?
I can freeze the assembled enchiladas before baking for up to 2 months. I thaw them overnight in the refrigerator before baking.
What should I serve with Enchiladas Suizas?
I enjoy serving them with Mexican rice, refried beans, or a fresh avocado salad for a complete meal.
Conclusion
I love making Enchiladas Suizas because they are creamy, flavorful, and perfect for sharing with family and friends. The rich green sauce, melted cheese, and tender chicken create a comforting meal that always feels satisfying. This recipe is simple enough for a weeknight dinner while still feeling special enough for gatherings and celebrations.
Creamy and comforting Enchiladas Suizas made with tender shredded chicken, corn tortillas, salsa verde, and melted cheese baked until bubbly and golden.
Ingredients
12 corn tortillas
2 cups cooked shredded chicken
2 cups salsa verde
1 cup sour cream
2 cups shredded Monterey Jack cheese
1 cup shredded mozzarella cheese
1/2 cup diced white onion
2 tablespoons vegetable oil
1/4 cup chopped fresh cilantro
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chicken broth
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Heat the vegetable oil in a skillet over medium heat and lightly fry each tortilla for a few seconds until soft and pliable. Place the tortillas on paper towels to remove excess oil.
In a bowl, combine the shredded chicken, diced onion, garlic powder, cumin, salt, black pepper, and half of the cilantro.
In another bowl, mix the salsa verde, sour cream, and chicken broth until smooth and creamy.
Spoon some of the chicken filling into each tortilla, roll them tightly, and place them seam-side down in the prepared baking dish.
Pour the creamy salsa verde mixture evenly over the enchiladas.
Sprinkle the Monterey Jack and mozzarella cheese over the top.
Bake the enchiladas for 20 to 25 minutes until the cheese is melted and bubbly.
Garnish with the remaining cilantro before serving.
Notes
Lightly frying the tortillas helps prevent them from cracking when rolled.
For extra spice, add sliced jalapeños or use a spicier salsa verde.
You can substitute shredded turkey or ground beef for the chicken.
Vegetarian fillings like black beans, spinach, and peppers work well too.
Store leftovers in the refrigerator for up to 3 days.
Freeze assembled enchiladas before baking for up to 2 months.
