A creamy, cheesy Mexican classic inspired by a beautiful family story
There are recipes that stay with us throughout our lives, and these enchiladas suizas are one of those dishes for me. They were my dad’s favorite, and he would spend the entire morning in the kitchen making them with so much care and excitement. Many of my warmest memories are tied to watching him cook, and even now, writing about this recipe fills me with nostalgia.
Beyond the personal meaning this dish holds for me, it also carries a fascinating food story. According to one of the most popular legends, the recipe dates back to the time of Emperor Maximilian I of Mexico. A cook from the imperial palace is said to have returned to his hometown in Coahuila after the fall of the empire, bringing with him some European cooking techniques. His family later opened a restaurant where they blended these influences with traditional Mexican dishes, and from that fusion came enchiladas topped with 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 Swiss Alps.
Like many traditional recipes, the true origin has several versions, but this is the story I love most. And in my family, these enchiladas have always been a complete success. My version may differ slightly from the original, but it carries the spirit of the dish my dad used to make for us, and that is what makes it special to me.
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
Ingredients: 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.
Enchiladas Suizas
Ingredients
- 2 Chicken Breasts
- 15 corn tortillas
- 13 fresh tomatillos or tin tomatillos
- 1 small white onion
- 2 cups fresh coriander (cilantro)
- ½ cup double cream
- ⅓ cup chicken stock
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 1 cup vegetable oil
- 2 ½ cups mix mozzarella and cheddar cheese
Instructions
- Cook the two chicken breasts in a saucepan in water, add salt and half an onion. Once cooked. Let it cool and shred. Set aside
- In another saucepan cook the tomatillos and the onion with some of the chicken stock from the chicken. If you are using tin tomatillos avoid this step.
- Place the tomatillos, cooked onion, fresh coriander, salt and sugar in a blender and blend until smooth. Pour the sauce into a frying pan. Once the sauce has cooled down, add the double cream and mix, this will avoid the cream to curdle. Set aside.
- Have all the ingredients ready to make the echiladas. Preheat the oven to 200 degrees C. Heat the oil on a frying pan and using some tongs, fry each tortilla individually for 10 sec on each side, remove the tortilla from the oil, making sure it does not have too much oil.
- Then place it into the sauce, rub it with some sauce on both sides. Remove it from the sauce and add some shredded chicken and cheese. Roll it and place the enchilada on a baking tray, big enough to fit 15 enchiladas.
- Once all the tortillas are stuffed and onto the baking tray, add the rest of the creamy tomatillo sauce on top and then top it with the rest of the cheese.
- Place the baking dish into the oven and bake for 20 min . Enjoy with some delicious tomato rice.
I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes.
Listo!
Provecho! X
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!!!