Creamy Green Suiza Enchiladas with Tangy Salsa Verde
I never had Suizas until I moved to McAllen, Texas—and it was love at first bite. Before that, enchiladas meant red or green chile with melted cheese, maybe some chopped onions on top. But Suizas? These so-called “Swiss enchiladas” were something else entirely. Named for the Swiss influence of creamy sauces in Mexican cuisine, this dish blends tangy tomatillos with roasted chiles and melty cheese for something that’s both comforting and craveable. What sets this version apart is the fresh salsa verde made from scratch—blended tomatillos, garlic, jalapeños, and lime—and a rich sour cream sauce layered over shredded chicken and rolled tortillas. It’s bold, creamy, and just the right amount of spicy.
Creamy Chicken Suizas
Glenn Connaughton
5
15 minutes
30 minutes
410
American
Main Dish
Named for the Swiss influence of creamy sauces in Mexican cuisine, Chicken Suizas are a flavor-packed upgrade from your everyday enchiladas. The brightness of fresh tomatillos, the bite of jalapeño, and the richness of sour cream come together in a sauce that’s smooth, tangy, and just spicy enough to wake things up. Rolled in soft flour tortillas and smothered in melty cheese, these enchiladas offer the kind of comfort that sticks with you. It’s a dish that balances creamy and zesty in every bite—and once you try them, you’ll understand why they’re unforgettable.
Ingredients
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1 can (28 ounces) tomatillos, drained
- 1 small white onion
- 1 to 3 jalapeños, seeded for less heat if desired
- 4 cloves garlic
- 1/3 cup cilantro
- 2 tablespoons lime juice
- 1/2 teaspoon kosher salt
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- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup diced white onion
- 1/2 cup chicken stock
- 1/2 cup sour cream
- 2 cups shredded cooked chicken
- 1 tablespoon lime juice
- 1/2 cup green chile sauce
- 2 cups shredded Oaxaca or Monterey Jack cheese, divided
- 10 flour tortillas
Directions
- Make the Salsa Verde: Add tomatillos, onion, jalapeños, garlic, cilantro, lime juice, and salt to a blender and blend until smooth.
- Make the Base Sauce: In a saucepan over medium heat, melt the butter and sauté the diced onion for 4 to 5 minutes until softened. Whisk in the flour and cook for 1 to 2 minutes until the roux turns a light golden color.
- Finish the Sauce: Slowly whisk in the chicken stock until smooth, then stir in the salsa verde and let simmer for 2 minutes. Remove from heat and stir in the sour cream and 1 cup of the cheese until fully melted and incorporated.
- Prepare the Chicken Filling: In a bowl, combine the shredded chicken with 1/2 cup of the sauce, lime juice, and green chile sauce. Stir until the chicken is evenly coated.
- Assemble the Enchiladas: Preheat the oven to 375 degrees Fahrenheit. Lightly spray a 9x13-inch baking dish with nonstick spray. Spread 1/2 cup of the sauce on the bottom of the dish. Spoon about 1/4 cup of the chicken filling onto each tortilla, roll tightly, and place seam-side down in the dish.
- Top and Bake: Pour the remaining sauce over the enchiladas and top with the remaining 1 cup of shredded cheese. Cover the dish with foil and bake for 20 minutes.
- Finish and Serve: Remove the foil and bake uncovered for an additional 5 minutes, until the cheese is bubbling and lightly golden on top.
