Swiss enchiladas, or enchiladas suizas, are Mexican rolled tortillas filled with chicken, covered in a tangy tomatillo sauce enriched with cream, and baked under melted cheese. The contrast of bright green sauce, tender chicken, and a lightly browned top makes them satisfying without being heavy; recipes vary, but this version keeps the sauce creamy and gently spicy.
Ingredients
- 1½ lb (680 g) fresh tomatillos, husks removed and rinsed
- 1 small white onion, about 5 oz (140 g), peeled and quartered
- 1 jalapeño, stem removed; remove the seeds for milder sauce
- 2 garlic cloves, peeled
- ½ cup (15 g) loosely packed cilantro leaves and tender stems, plus extra for serving
- ½ cup (120 ml) Mexican crema, or sour cream thinned with 1 tablespoon (15 ml) milk
- 1 teaspoon (5 g) fine salt, divided, plus more to taste
- ¼ teaspoon ground black pepper
- 3 cups (420 g) cooked, shredded chicken
- ½ teaspoon ground cumin
- 12 corn tortillas, about 6 inches (15 cm) each
- 2 tablespoons (30 ml) neutral cooking oil, for softening the tortillas
- 2 cups (200 g) shredded Monterey Jack cheese, divided; Oaxaca cheese is also suitable
- 2 tablespoons (20 g) finely chopped white onion, for serving (optional)
- 1 lime, cut into wedges, for serving (optional)
Instructions
- Heat the oven and prepare the dish. Set a rack in the middle of the oven and heat it to 375°F (190°C). Lightly oil a 9-by-13-inch (23-by-33-cm) baking dish. Set out the cooked chicken and cheese so they are ready to fill the tortillas. If using chicken cooked at home, shred it once it is cool enough to handle; the recipe assumes the chicken is already cooked.
- Cook the tomatillos and aromatics. Put the tomatillos, quartered onion, jalapeño, and garlic in a medium saucepan. Add enough water to cover them by about an inch (2.5 cm), bring to a boil, then lower the heat and simmer for 8 to 10 minutes. The tomatillos should soften and turn a duller green, but they do not need to fall apart. Drain well, reserving a few tablespoons of the cooking water in case the sauce needs thinning.
- Blend the sauce. Transfer the drained vegetables to a blender with the cilantro, ¾ teaspoon salt, and black pepper. Blend until smooth, taking care with hot ingredients: leave the blender vent open if its lid allows, cover the opening with a folded kitchen towel, and start at low speed. A standard blender should not be filled more than halfway with hot liquid; blend in batches if needed. Pour the sauce back into the saucepan and simmer gently for 4 to 5 minutes, stirring once or twice. Remove it from the heat and let it cool for about 5 minutes, then stir in the crema. Taste and add the remaining salt if needed. If it is unusually thick, loosen it with a tablespoon or two of reserved cooking water.
- Season the chicken and warm the tortillas. Toss the shredded chicken with the cumin and a few spoonfuls of the sauce, just enough to moisten it. Warm the oil in a small skillet over medium heat. Working one at a time, lightly brush or dip each tortilla in the oil and heat it for about 10 to 15 seconds per side, until pliable. Add a little more oil as needed, but do not fry the tortillas until crisp; they need to roll without cracking.
- Fill and arrange the enchiladas. Spread about ½ cup (120 ml) sauce over the bottom of the baking dish. Put roughly ¼ cup (35 g) chicken and a small pinch of cheese down the center of each tortilla. Roll it snugly around the filling and place it seam-side down in the dish. Arrange the rolls in a single layer, close together. Pour the remaining sauce evenly over them, including along the ends, and scatter the remaining cheese on top.
- Bake and rest. Cover the dish loosely with foil and bake for 12 minutes. Remove the foil and bake for another 5 minutes, until the sauce bubbles at the edges and the cheese has melted. USDA FSIS guidance sets 165°F (74°C) as the safe minimum internal temperature for poultry; check the center of the casserole with a food thermometer and continue baking if it has not reached that temperature. Let the dish stand for 5 minutes before serving so the sauce settles and the rolls are easier to lift.
Tips
- Adjust the heat before blending. One jalapeño makes a gently warm sauce, but heat varies from pepper to pepper. For a mild result, scrape out the seeds and pale ribs; for more heat, leave some in. Taste the blended sauce before adding the crema, since dairy softens its sharpness.
- Keep the sauce from splitting. Let the tomatillo mixture cool briefly before stirring in the crema, and avoid boiling the finished creamy sauce. Mexican crema is less likely to separate than some sour creams. If using sour cream, thin it with milk and mix it in off the heat.
- Warm tortillas just until flexible. Cold tortillas often split when rolled, while crisp-fried tortillas are difficult to fold. A quick pass through a lightly oiled skillet makes them pliable. Keep the warmed tortillas under a clean towel while you fill them so they do not dry out.
- Use a suitable baking dish and avoid oversaucing. The rolls should fit snugly in one layer, but they should not be packed so tightly that sauce cannot reach between them. If your tortillas are larger or the dish is smaller, use a second dish rather than stacking the enchiladas.
Serving Suggestions
Serve the enchiladas hot, straight from the baking dish, with chopped cilantro, a little finely diced white onion, and lime wedges. The lime brightens the creamy sauce; squeeze it over each portion just before eating rather than into the whole casserole. For a fuller plate, add Mexican-style rice, seasoned black beans, or pinto beans. A crisp cabbage salad, sliced radishes, or a simple lettuce salad brings welcome crunch alongside the soft tortillas.
Because the sauce is rich and the tortillas are filling, a small side is usually enough. Warm corn tortillas can be useful for scooping up extra sauce, but are not necessary. If serving a group, put extra lime and cilantro on the table so people can finish their portions to taste.
Variations
Change the cheese: Oaxaca cheese gives a pleasantly stretchy, traditional-style melt, while Monterey Jack is easy to find and mild. A little sharp cheddar can be mixed in for a more pronounced cheese flavor, though too much can overwhelm the tart tomatillos. If you cannot find Mexican crema, use sour cream thinned with milk as listed; it tastes a little tangier and can be more prone to separating if boiled.
Make the filling your own: Replace the chicken with 3 cups (about 450 g) cooked, drained black beans or shredded cooked pork. Beans make a meat-free version; mash a small portion so the filling holds together. You can also add 1 cup (150 g) sautéed sliced mushrooms or 1 cup (150 g) cooked corn kernels to the chicken. Keep additions fairly dry, since watery vegetables can make the tortillas soggy.
Adjust the sauce texture: For a more pronounced tomatillo flavor, reduce the crema to ⅓ cup (80 ml). For a milder, richer sauce, use the full amount and add another tablespoon if you like. If fresh tomatillos are unavailable, canned tomatillos can work: drain them well and simmer the sauce only long enough to blend and heat through. The result may be softer and less bright than a sauce made from fresh tomatillos; season to taste rather than adding extra salt automatically.
Storage and Reheating
Refrigerate leftovers within 2 hours of baking. Store them covered in the baking dish or in an airtight container for 3 to 4 days. The tortillas will continue to soften as they sit, but the flavor remains pleasant. For easier reheating, portion the enchiladas before chilling and keep a little extra sauce, if available, to spoon over the top.
Reheat individual portions in a microwave-safe dish, covered loosely, until steaming throughout; stir or rotate the dish if your microwave heats unevenly. For a larger amount, cover the baking dish with foil and warm it in a 350°F (175°C) oven until hot in the center, usually 20 to 30 minutes depending on portion size and whether it is cold from the refrigerator. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. If the cheese begins to brown before the middle is hot, keep the foil in place. Freeze portions in a freezer-safe airtight container for up to 2 months for best quality. Thaw in the refrigerator before reheating; the tortillas may be softer after freezing.
Frequently Asked Questions
Why are they called Swiss enchiladas?
The name is the English rendering of enchiladas suizas. The “Swiss” reference is commonly associated with the creamy sauce and generous melted cheese, rather than meaning that the dish comes from Switzerland. The exact history of the name is not necessary to make the dish, and recipes vary across cooks and regions.
Can I make the sauce ahead?
Yes. Make the tomatillo sauce up to 2 days ahead and refrigerate it in a covered container. For the best texture, stir in the crema after reheating the green sauce gently, then assemble and bake the enchiladas. Do not leave the sauce at room temperature for more than 2 hours.
Can I assemble the enchiladas in advance?
You can fill and roll them several hours ahead, cover the dish, and refrigerate it. For the least-soggy tortillas, keep the sauce and cheese separate and add them just before baking. If you do assemble the sauced dish in advance, expect softer tortillas and allow extra oven time because it will be cold; verify that the center reaches 165°F (74°C).
Can I use flour tortillas?
Yes, although corn tortillas are the usual choice and bring a distinct corn flavor. Flour tortillas are often larger and softer, so use fewer if needed and avoid soaking them in oil. They can become quite tender under the sauce, so roll them gently and check the casserole early to prevent the tops from overbrowning.
What if the sauce tastes too tart?
Tomatillos naturally range from mild to quite tangy. Stir in a little more crema, a pinch of salt, or a small pinch of sugar, tasting after each addition. Do not add a large amount of sugar; the goal is to round out the sharpness while keeping the fresh, bright tomatillo flavor.
Can I make these without a blender?
A blender gives the smoothest sauce, but a food processor works too. For a more rustic texture, finely chop the cooked tomatillos and aromatics, then mash them with a fork or potato masher before simmering. The sauce will be chunkier, but it will still coat the tortillas and bake well.
Related
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- Chicken Recipe with Swiss Cheese and Dressing Bake
- Swiss Meringue Icing Recipe: Silky, Stable Frosting
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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