These Enchiladas Suizas are filled with shredded chicken, covered in a creamy tomatillo sauce, and topped with plenty of cheese. They’re saucy, easy to make, and so good!
If you love a good cheesy enchilada, you have to try these chicken Enchiladas Suizas! They’re filled with shredded chicken, covered in a creamy salsa verde (tomatillo sauce), and finished with plenty of melted cheese. I like mine really saucy, so don’t be shy with the sauce. They’re easy to put together and make such a good meal!
Jump to:
Ingredients Plus Substitutions
- Shredded chicken – You can either make your own or buy store bought rotisserie chicken to make this recipe even easier.
- Salsa verde – Here too, you can make your own or buy a good quality sauce.
- Corn tortillas – Both white and yellow corn tortillas work for these enchiladas.
- Mexican crema – If you have a hard time finding Mexican cream, you can use sour cream in it’s place.
- Cheese – Use oaxaca, manchego, mozzarella or Monterey Jack cheese.
Scroll all the way down to my recipe card below for a complete list of the ingredients with measurements and full recipe instructions.
Instructions
Step 1: Add 2 tablespoons of olive oil to a large skillet and heat over medium heat. Add the tomatillos, onion, jalapeños, and garlic. Roast until nicely charred on all sides turning them as needed.
Step 2: Remove the roasted vegetables from the skillet and add them to a blender along with the cilantro, salt, and lime juice. Blend until smooth.
(Note: Make sure to remove the stems from the jalapeños before roasting them or if you forget like I did, remove them before adding them to the blender. You can also remove the seeds for a less spicy sauce.)
Step 3: In a large deep skillet or pot, heat 1 tablespoon of the olive oil over medium heat. Add the blended green sauce and cook for about 3 minutes or so. Stir in the Mexican crema and cook for another 3 minutes. Set the sauce aside.
Step 4: Add about 2 tablespoons of the corn oil to a skillet and heat over medium high heat. Once the oil is hot, add one or two tortillas at a time and cook for a few seconds on each side, just until lightly fried but still soft and pliable.
*Don't fry the tortillas too long. You want them soft enough to fold and roll without breaking.
Place the tortillas on a plate lined with paper towels. Repeat with the remaining tortillas, adding a little more oil to the skillet if needed.
Step 5: Preheat the oven to 350°F.
Spread about ½ cup of the enchilada sauce evenly over the bottom of a baking dish.
Place some of the shredded cheese and the shredded chicken down the center of each tortilla. Roll the tortilla snugly around the filling and place it seam side down in the baking dish.
Continue filling and rolling the remaining tortillas, placing them in the baking dish as you go. Gently push the enchiladas together as needed so they fit snugly in a single layer.
Step 6: Pour the remaining enchilada sauce generously over the top, making sure the enchiladas are well covered. Sprinkle cheese all over the top.
Bake for 20-30 minutes, or until the cheese is melted and starting to brown.
Serve warm and garnish with sliced red or white onions, fresh cilantro and avocado if desired. Serve with lime wedges on the side for squeezing over enchiladas.
Serving Ideas
These enchiladas suizas de pollo go great with easy fun sides like guacamole or for a more filling meal, serve it beside a bed of rice and beans. Below are some of our favorites.
- Mexican rice and refried beans – A classic side and usually my first choice.
- Pico de Gallo – Excellent to serve on the side to help balance the creamy sauce.
- Avocado slices – Always pairs excellent with any Mexican dish.
- Mexican street corn (elote) – Another great side especially if making these enchiladas for a bigger family meal.
- Simple Green Salad – Perfect if you want something on the lighter side.
- Tortilla chips – Especially good for scooping up any extra sauce!
- Pickled red onions -Pickled red onions work beautifully with these enchiladas.
- Fresh lime wedges – A squeeze of lime right before eating brightens everything up deliciously!
- Guacamole – Well, because honestly, guacamole goes with just about everything. 😄
For a full authentic meal: Serve these enchiladas suizas with Mexican rice, refried beans, a little pico de gallo and lime wedges. Simple and really good!
Storing and Reheating
- Storing: Store them in an airtight container and refrigerate for up to 3 days. Also, if you know you’ll have leftovers, you can keep the enchiladas and sauce separate and add the sauce when reheating.
- Reheating: Reheat them in a covered baking dish in a 350°F oven until heated through. For individual portions, the microwave works great. If they look a little dry, add a spoonful of salsa verde or a little crema before reheating.
Recipe FAQ’s
You can use flour but corn tortillas are traditionally used for enchiladas and also give you the best flavor and texture for this recipe.
Oaxaca and Mexican Manchego cheese are the best because they melt beautifully. You can also use Monterey Jack, mozzarella, or another white melting cheese.
Yes, you can assemble the enchiladas ahead of time and keep them covered with a damp paper towel until you’re ready to bake them. Add the sauce and cheese before baking.
It is important to softened them before rolling. You can warm them in a skillet or microwave them briefly so they become flexible enough to roll without cracking.
You can make them spicier by adding extra jalapeños or serrano peppers to the sauce.
Absolutely! A good store bought salsa verde is an easy shortcut and works well in this recipe.
Did you try this recipe? Please leave a ⭐ review below!
Click any of the images in the post to PIN this Recipe and don't forget to follow along on Pinterest and Facebook.
📖 Recipe
Enchiladas Suizas
Ingredients
Salsa Verde/Tomatillo Sauce
- 15 tomatillos husks removed
- 3 jalapenos rinsed, stems and seeds removed
- 3-6 cloves garlic peeled
- 1 small onion peeled
- ½ bunch cilantro rinsed
- 1 lime juiced
- 1 teaspoon salt
- 4 tablespoons olive oil
- 1 cup Mexican cream (crema) or substitute with sour cream
For the Enchiladas
- 2 cups cooked chicken shredded
- 12 corn tortillas
- vegetable or corn oil
- 4 cups oaxaca, manchego, Monterey jack or mozzarella cheese shredded
Garnishes
- red or white onions sliced
- avocados slices
- extra chopped cilantro
Instructions
- Add 2 tablespoons of olive oil to a large skillet and heat over medium heat. Add the tomatillos, onion, jalapeños, and garlic. Roast until nicely charred on all sides turning them as needed.
- Remove the roasted vegetables from the skillet and add them to a blender along with the cilantro, salt, and lime juice. Blend until smooth. (Note: Make sure to remove the stems from the jalapeños before roasting them or if you forget like I did, remove them before adding them to the blender. You can also remove the seeds for a less spicy sauce.)
- In a large deep skillet or pot, heat 1 tablespoon of the olive oil over medium heat. Add the blended green sauce and cook for about 3 minutes or so. Stir in the Mexican crema and cook for another 3 minutes. Set the sauce aside.
- Add about 2 tablespoons of the corn oil to a skillet and heat over medium high heat. Once the oil is hot, add one or two tortillas at a time and cook for a few seconds on each side, just until lightly fried but still soft and pliable.*Don't fry the tortillas too long. You want them soft enough to fold and roll without breaking.Place the tortillas on a plate lined with paper towels. Repeat with the remaining tortillas, adding a little more oil to the skillet if needed.
- Preheat the oven to 350°F.Spread about ½ cup of the enchilada sauce evenly over the bottom of a baking dish.
- Place some of the shredded cheese and the shredded chicken down the center of each tortilla. Roll the tortilla snugly around the filling and place it seam side down in the baking dish. Continue filling and rolling the remaining tortillas, placing them in the baking dish as you go. Gently push the enchiladas together as needed so they fit snugly in a single layer.
- Pour the remaining enchilada sauce generously over the top, making sure the enchiladas are well covered. Sprinkle cheese all over the top.
- Bake for 20-30 minutes, or until the cheese is melted and starting to brown.
- Serve warm and garnish with sliced red or white onions, fresh cilantro and avocado if desired. Serve with lime wedges on the side for squeezing over enchiladas.
Join the Discussion