Name: Chicken Enchilada Suiza
Prep time: 10 min
Cook time: 20 min
Ingredients: 2 tablespoons butter; 1 small onion (diced); 1 tablespoon minced garlic; 1 teaspoon salt; 1 teaspoon cumin; 2 tablespoons flour; 1-1/2 cups chicken broth; 2 cans (4 oz each, green chilies); 12 corn tortillas; 2 cups cooked chicken (cut into small pieces); 3/4 cup heavy whipping cream; 2 cups shredded cheese (divided); chopped fresh cilantro (optional for serving)

This recipe for Chicken Enchilada Suiza is an easy way to make your next Taco Tuesday a little more fun. These enchiladas are packed with chicken, a homemade salsa verde and then topped with a creamy, cheesy sauce. It’s a silky trip down South of the border!

Yummy Mexican Cuisine

I’ve always had a soft spot in my heart for Mexican Cuisine. It seems like everyone in the world has their favorite “little Mexican place” down the street. I know I do.

We’ve put our spin on some tasty Mexican dishes on this site. Some of our favorites are:

A couple of months ago, I was looking at the menu of our favorite Mexican place and noticed how many different Enchiladas they had on their menu. What is an Enchilada Verde? What about an Enchilada Suiza?

So, we decided to dive into this confusion and come up with our own recipe for an Enchilada Suiza.

What Is An Enchilada Suiza?

The word “Suiza” means Swiss in in Spanish. So, naturally, this is a combination between Swiss and Mexican Cuisine. The Swiss add their touch with a silky cream sauce that goes over the top of these enchiladas. The enchiladas themselves could have any meat in them (or no meat) but are usually made with a green chili verde sauce.

Chicken Enchilada Suiza

We decided to make ours with chicken. But you can really use any meat you’d like. They would work with ground beef, shredded beef or shredded port. If you want to go vegetarian, you could sub with baked beans or tofu!

To get started, here is what you’ll need:

2 tablespoons butter
1 small onion, diced
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon cumin
2 tablespoons flour
1-1/2 cups chicken broth
2 cans, 4 oz each, green chilies
12 corn tortillas
2 cups cooked chicken, cut into small pieces
3/4 cup heavy whipping cream
2 cups shredded cheese, divided
chopped fresh cilantro, optional for serving

Can You Make These Enchiladas Ahead Of Time?

This dish is best served fresh. Although the leftovers taste awesome, I don’t think you want to do this if you are entertain guests.

Although I haven’t tried it, I would advise against preparing these and then putting them in the fridge before baking. I’m afraid the tortillas will get soggy.

Other Notes, Tips or Suggestions

We used a Mexican Blend of cheese, but you can use anything that melts well. Any white Queso cheese would be great, including Monterrey Jack or Oaxaca.

For the chicken: it’s a great way to use leftover chicken you may have had from the night before. Rotisserie Chicken also works fantastic.

Serve it will a dollop of sour cream, green onions and maybe some extra hot sauce to give it a little more kick!

We hope you enjoyed this recipe for Chicken Enchilada Suiza. Let me know how it turns out in the comments!

Chicken Enchilada Suiza

Course Main Course

Cuisine Mexican

Keyword chicken, enchiladas, family dinner, spicy, texmex

Prep Time 10 minutes

Cook Time 20 minutes

Servings 6

Calories 444 kcal

Ingredients

2 tablespoons butter
1 small onion diced
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon cumin
2 tablespoons flour
1-1/2 cups chicken broth
2 cans 4 oz each, green chilies
12 corn tortillas
2 cups cooked chicken cut into small pieces
3/4 cup heavy whipping cream
2 cups shredded cheese divided
chopped fresh cilantro optional for serving

Instructions

Preheat oven to 350 and grease a 9x13 baking pan with nonstick cooking spray. Set aside.
Add butter, onion and garlic in a skillet and heat on medium heat, until onions are translucent.
Add salt, cumin, flour, broth and chilies and mix well. Continue to heat over medium heat just until boiling and bubbly. Reduce heat to low and continue to simmer for 10 minutes, stirring occasionally. Remove from heat.
Spoon a small amount of mixture onto the bottom of the prepared pan. Spread sparingly.
Place 4 corn tortillas on a microwave safe plate and microwave for 10 seconds. Fill the tortilla with about 2 tablespoons chicken, 1 tablespoon sauce and 2 tablespoons shredded cheese.
Roll up and place, seam side down, into prepared pan. Repeat until pan is full.
Pour remaining chili mixture on top of tortillas and top with heavy cream. Sprinkle with remaining cheese.
Bake for 20 minutes. Serve immediately with chopped cilantro if desired.