A creamy, cheesy Mexican classic inspired by a beautiful family story
There are certain recipes that stay with us throughout our lives, and for me, enchiladas suizas are one of those dishes. They were my dad’s favorite, and I remember mornings spent in the kitchen with him, watching him cook with care and excitement. The sizzle of the sauce, the aroma of fresh tortillas, the soft clink of cheese being grated—all of it is etched into my memory. Even now, thinking about this recipe fills me with warmth and nostalgia.
Beyond the personal meaning it holds, enchiladas suizas carry a fascinating food story. One popular legend traces the dish back to the time of Emperor Maximilian I of Mexico in the 1860s. According to the tale, a cook from the imperial palace returned to his hometown in Coahuila after the fall of the empire, bringing with him European culinary techniques. His family later opened a restaurant, blending these influences with traditional Mexican cooking. From that fusion came enchiladas smothered in a creamy, cheese-rich green sauce. The dish became known as “suizas,” or Swiss-style enchiladas, because the generous use of cream and cheese reminded diners of Swiss dairy dishes—or even the snowy Alps themselves.
Like many traditional recipes, the true origin has several versions, but this is the story I love most. In my family, these enchiladas have always been a guaranteed success. My version may differ slightly from the original, but it carries the spirit of the dish my dad made for us—and that is what makes it so special.
What Are Enchiladas Suizas?
Enchiladas suizas are corn tortillas filled with shredded chicken, rolled, and topped with a creamy, tangy green tomatillo sauce and plenty of melted cheese. The hallmark of this dish is the combination of bright green salsa and dairy, which gives it its distinctive “Swiss-style” richness.
Why You Will Love This Recipe
• Comforting, creamy, and full of flavor
• Made with simple, easy-to-find ingredients
• A great family-friendly meal
• Perfect for meal prep or gatherings
• A blend of traditional Mexican cooking with a unique historical twist
What You Will Need
Chicken breasts
Cooked and shredded to create the filling. You can also use rotisserie chicken for convenience.
Corn tortillas
These hold their structure well once fried and filled. Corn tortillas are essential for authentic enchiladas.
Fresh or tinned tomatillos
Provide the bright, tangy base for the green sauce. If using tinned tomatillos, skip boiling them.
White onion
Adds depth and sweetness to the sauce.
Fresh coriander/cilantro
Blended into the sauce to add freshness and vibrant color.
Double cream
Creates the creamy suiza-style sauce. American equivalent: heavy cream.
Chicken stock
Used to blend and thin the sauce.
Salt
To season the chicken and sauce.
Brown sugar
Balances the acidity of the tomatillos.
Vegetable oil
For lightly frying the tortillas so they become pliable and won’t crack when rolled.
Shredded cheese
Use a good melting cheese. This blend creates a creamy, golden topping.
Tips for the Best Results
• Lightly frying the tortillas prevents them from tearing when rolled.
• Add the cream only after the sauce has cooled slightly to avoid curdling.
• Use a good melting cheese for the best texture.
• Do not overfill the tortillas or they may open in the oven.
• Taste the sauce before assembling and adjust seasoning if needed.
What to Do and Not to Do
Do
• Fry the tortillas briefly to make them flexible.
• Use fresh tomatillos when possible for the best flavor.
• Shred the chicken finely for easier rolling.
Do Not
• Add cream to boiling sauce.
• Skip the frying step.
• Overstack the baking dish; give the enchiladas enough room.
Recipe Variations
• Vegetarian: Replace chicken with sautéed mushrooms, spinach, or roasted vegetables.
• Mild version: Use fewer tomatillos or substitute part of them with mild green chiles.
• Extra creamy: Add more cream or a little evaporated milk.
• Spicy: Add jalapeños or serrano chiles to the sauce before blending.
Frequently Asked Questions
Why are they called “suizas”?
Because the creamy, cheese-heavy sauce reminded diners of Swiss dairy dishes.
Can I make this recipe ahead of time?
Yes. Assemble the enchiladas and refrigerate. Bake just before serving.
Can I use store-bought green salsa?
You can, but the homemade tomatillo sauce gives the dish its classic flavor.
Storing and Reheating
Refrigerate: Up to 3 days in an airtight container.
Reheat in the oven: 10–15 minutes at 350°F.
Reheat in the microwave: 1–2 minutes, covered.
Add a splash of chicken stock if reheating and the sauce seems dry.
Interesting Facts
• Enchiladas suizas are considered one of Mexico’s early fusion dishes.
• The Sanborns cafés helped popularize the modern version.
• Although called “Swiss-style,” the dish has no connection to Switzerland other than the cheese.
• The original version was often baked in wood-fired ovens.
Ingredients
Method
- In a saucepan, cover the chicken breasts with water. Add salt and half an onion. Bring to a boil, then simmer until fully cooked. Let the chicken cool, then shred it. Set aside.
- If using fresh tomatillos: Cook them with the remaining half onion in a little chicken stock until soft.
- If using canned tomatillos: Skip the cooking step.
- Blend the cooked tomatillos, onion, fresh coriander, salt, and sugar until smooth. Pour the sauce into a frying pan.
- Let the sauce cool slightly, then stir in the double cream to avoid curdling. Set aside.
- Preheat the oven to 200°C (390°F). Heat oil in a frying pan. Fry each tortilla briefly for about 10 seconds per side—just enough to soften and make them pliable. Remove excess oil by placing tortillas on a paper towel.
- Dip each tortilla in the creamy tomatillo sauce and coat both sides.
- Place shredded chicken and some cheese on the tortilla. Roll it up and place it seam-side down in a baking dish (large enough for 15 enchiladas).
- Repeat with all tortillas.
- Pour the remaining sauce over the rolled enchiladas. Sprinkle the rest of the cheese on top. Bake in the preheated oven for 20 minutes, until the cheese is melted and bubbly.
- Enjoy hot, ideally with tomato rice or a fresh salad on the side.
Jackeline Orozco says
Just prepared this and the smell of the kitchen is amazing and it was really easy to do following your steps!!! I love your cooking!!!