What is in suiza sauce?

Those Enchiladas Suizas Verdes are delicious, cheesy, and the perfect comfort food for any day of the week. The creamy and slightly spicy suiza sauce covers the plump chicken-filled enchiladas and makes this authentic Mexican recipe a family favorite!

Enchiladas Suizas is a popular Mexican dish made with corn tortillas stuffed with shredded chicken, bathed with a creamy green sauce, topped with cheese, and baked until melted.

The name “Suiza” translates to Swiss. So, Enchilada Suiza means Swiss-style enchiladas. This type of enchilada was popularized by Grupo Sanborns and to this day they are well-known all over the country.

The difference between regular green enchiladas and chicken enchiladas suizas is mainly in the sauce. The creamy Suiza sauce is made with tomatillos, onions, cilantro, green chiles, and Mexican crema. Some variations may include cream cheese, which gives more flavor and creaminess to the sauce.

The flavor of this Suiza sauce is slightly spicy, depending on how many chilies you added, but it has a fresh and earthy touch from cilantro too, all nicely balanced by the sourness of Mexican cream.

TOP TIP: You can also use our creamy poblano sauce to make this super flavorful Mexican dish!

Place tomatillos or tomatillo sauce in a blender. Add onion, jalapeño, cilantro, garlic, and cream. Add 1 cup of chicken stock and blend until smooth.

Heat the butter in a pan over medium heat. Pour the sauce, season with salt and pepper, stir and let it cook until it thickens (about 2 minutes).

Turn off the heat and set the sauce aside.

In a frying pan heat some oil over medium heat. Fry tortillas until softened, just about 5 seconds on each side.

Do this with one tortilla at a time and place them on a plate lined with paper towels to absorb the excess oil. Set aside and let them cool slightly.

Next, add 2-3 tablespoons of shredded chicken in the middle of a tortilla and tightly roll it like a burrito. Repeat the step until all chicken and tortillas are used.

Lightly oil a 9×11-inch (22×28 cm) baking dish. Pour half of the sauce and spread it all over the bottom.

Arrange the assembled enchiladas seam side down in one single layer inside the baking dish.

Pour over the remaining sauce spreading it very well on top of the enchiladas. Then sprinkle the shredded cheese all over.

Heat the oven to 350°F (175°C) and bake for about 20 minutes or until the cheese is nicely melted and bubbling.

Now you can serve them just as they are or top them with fresh jalapeño peppers, cilantro, onion, and more cheese. Read below for more options to serve these creamy enchiladas!

You can serve enchiladas suizas with a side of Arroz Blanco, classic Mexican red rice, or this super delicious buttery rice.

For a fulfilling meal we also recommend frijoles refritos (like they do in Sanborns’ restaurant) or a salad on the side, this cabbage salad adds a nice crispy touch to the meal.

Looking for a drink to pair? We recommend this Agua de Piña or this tangy Tamarindo Drink.

If you have some Suiza enchiladas leftovers, place them in an airtight container and store them in the fridge for up to 3 days. Or freeze them for up to 2 months.

For reheating, you can do it either in the microwave in 1-minute intervals or in the oven, covered with foil for about 15 minutes at 350°F/175°C.

You can make the sauce up to 3 days ahead and keep it in the fridge. Or cook the chicken 3-4 days before and kept it in an airtight container in the fridge as well.

Or you can also assemble the enchiladas but do not add the creamy salsa verde, keep it in a separate container. The day you want to eat them, pour the enchilada sauce on top, bake, and enjoy!