Swiss Green Enchiladas / Enchiladas Verdes Suizas
An “enchilada” is a rolled tortilla with filling inside covered with a spicy sauce. Green Enchiladas can be filled with a variety of ingredients, including beans, vegetables, cheese, meat, seafood or combinations.
The difference between Swiss Green Enchiladas and the rest of enchilada recipes is that these are topped with a cream sauce and Swiss cheese and then baked.
Enchiladas can be made ahead of time, covered tightly, and then stored in your refrigerator for a couple of days until you’re ready to bake them. The ones in the picture were prepared on Sunday and baked until Wednesday.
Swiss Green Enchiladas
Instructions:
1. Place Salsa verde, Mexican Cream and cilantro in a blender, process until you have a smooth sauce. Set aside. (Please check the ingredients list below)
2. Heat a skillet over medium heat; warm oil and dip the tortillas one at a time into the oil to soften, giving it just a few seconds per side. Besides softening them for easy rolling, another of the reasons that we do this is to avoid the tortillas from breaking. I prefer to brush the tortillas and then warm them in a skillet to use less oil. Transfer onto a plate covered with paper towels to drain any excess oil. Preheat oven to 350°F.
3. Season the chicken with salt and pepper. You can also add garlic powder if you like.
4. Fill the center of each tortilla with the chicken and roll it up.
5. Spread 1/3 Salsa verde in a 9″ baking dish.
6. Divide shredded chicken evenly among tortillas, roll them up, and arrange the enchiladas in 1 layer, seam side down.¡
7. Cover with the rest of sauce; sprinkle with cheese. Bake 30 minutes or until cheese starts to brown. Serve immediately.
The difference between Swiss Green Enchiladas and the rest of enchilada recipes is that these are topped with a cream sauce and Swiss cheese and then baked. Enchiladas can be made ahead of time, covered tightly, and then stored in your refrigerator for a couple of days until you’re ready to bake them.
- 2 1/2 cups of “salsa verde” you can find the recipe here
- 1/2 cup Mexican cream or sour cream
- 1/2 cup chopped cilantro
- 2 cups of fully cooked shredded chicken (leftover rotisserie chicken is also ok)
- 1 cup shredded Swiss cheese or the one available in your area Muenster or Monterey Cheese also work fine
- 12 corn tortillas
- 1/2 medium onion thinly sliced
- 2 tablespoon vegetable oil for frying
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Place Salsa verde, Mexican Cream and cilantro in a blender, process until you have a smooth sauce. Set aside.
-
Heat a skillet over medium heat; warm oil and dip the tortillas one at a time into the oil to soften, giving it just a few seconds per side. Besides softening them for easy rolling, another of the reasons that we do this is to avoid the tortillas from breaking. I prefer to brush the tortillas and then warm them in a skillet to use less oil. Transfer onto a plate covered with paper towels to drain any excess oil. Preheat oven to 350°F.
-
Season the chicken with salt and pepper. You can also add garlic powder if you like.
-
Fill the center of each tortilla with the chicken and roll it up.
-
Spread 1/3 sauce in a 9″ baking dish.
-
Divide shredded chicken evenly among tortillas, roll them up, and arrange the enchiladas in 1 layer, seam side down.
-
Cover with the rest of sauce; sprinkle with cheese. Bake 30 minutes or until cheese starts to brown. Serve immediately
Did you like the recipe? Please let me know in the comments section, do you have questions, or share the link with your friends. I hope you have an incredible time cooking!
Provecho!
Mely Martinez, the cook at Mexico in my Kitchen!
More recipes:
Quick Enchiladas Suizas
Entomatadas Recipe
This is my favorite kind of enchiladas, though why they are called suizas strikes me. Your tortillas look so nice, are they homemade?
Hello Ben,
I love these enchiladas in green or red sauce too. The tortillas this time were store-bought. And about the name “enchiladas suizas”, I did some reseach about it and the results are diferent: some say that they were invented in Mexico City by a swiss chef, even mentioning restaurants like “Sanbonrs” or “La Parrilla Suiza”, I had been to both of them and their enchiladas suizas are great. Another version of the enchiladas suizas history is that it comes from their creamy and cheesy sauce that was brought to Mexico from Swiss Immigrants. The real history is a guessing game to me. But it is fun to know about it and it is better to eat the enchiladas.
Mely, también yo investigué lo de las SUIZAS, creo que el nombre es arbitrario, solo por tener queso Suizo y crema pero son mas mexicanas que el nopal. En SANBORNS, las he probado y hacen una salsa blanca con salsa de tomatillo, y literalmente ahogan los tacos en esa salsa. Me gusta más tu versión y la mía, con salsa de tomatillo, crema y queso. Ya sea Suizo, Chihuahua, Oaxaca, o incluso Mozzarella.
Un abrazo.
Eso de la historia de la enchiladas es un enigma. Ojala alguien nos sacara de la duda.
🙂
Oh, wow, this is one of my favorite Mexican dishes and it looks so easy! My mouth is watering now — I can almost taste the tartness of the green sauce. Yum!
Excellent ideas, to make swiss green enchiladas is simple with your help. Many thanks for sharing
Oh Mely,
I just love Salsa Verde and Green Enchiladas and your recipe looks delicious. Your photo makes me want to rush to the kitchen to begin the wonderful process. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!
I love these Mely! hmmm… might just make them tomorrow!! XoXo!!
Wow, yum, these are a treat, what a great process. Thanks so much for sharing this with World Food Thursdays!
Hello Mely,
I am getting crazy over enchiladas and then I saw your dish.I will definitely try this.Thanks for sharing.
Hi, Sweet Marelle,
Enchiladas are a versatile dish and you can come up with many creations.
You can play around with the recipe using different fillings like: vegetables, poultry, beef and even seafood.
Enjoy your cooking.
Mely
This dish looks great..I think I will try it tonight…Do you recommend serving anything else with it?
Anonymous
You could serve the enchiladas with a side salad. A cactus salad will be a good complement. Refried beans are usually served when eating this for lunch sometimes. Lunchtime is our meal.
Have a nice dinner.
Made this yesterday…DELICIOUS! I was looking for a good enchilada suiza recipe and now i found it. For the green sauce, i just use a can of herdez tomatillo sauce. It was easy and so good I ate 6 all by myself. Thanks for sharing!
Hello Ralfi,
It is good to know that the canned tomatillo sauce works fine in this recipe.
Thanks taking the time to comment about your cooking experince.
Keep cooking good times!
Mely
Hola Mely!
De causalidad el queso que mencionas "Queso Chihuahua" no sera el queso Asadero? O asi se llama "Queso Chihuahua "?
Hoy las prepare y nos encantaron estas enchiladas! y sobre todo el tip de usar una brochita en lugar de freir las trotillas.. que buena idea!!!
Gracias.
Hoy prepare estas enchiladas y nos encantaron! sobre todo el tip de usar la brochita en lugar de freirlas.. muy buena idea!
Oh no, the recipe for your green enchiladas is broken. Can you re post. I am dying to try these.
Hello Elizabeth,
There recipe is still here. I check the links and they are fine. Please let me know if you can see it now.
Mely, I just had to leave a comment on your blog. I've tried several recipes from your site and they've all turned out great! I'm excited to try the Enchilada Suizas as it's one of my favorites 🙂 Thank you for sharing you delicious recipes!
Hello Mrs. E
I'm sure you are going to love these Enchiladas Suizas, please come back to let me know how they turned out for your.
Happy cooking!
So, so good. I made these last night with your salsa verde recipe. I usually need to add a bit more jalapeño and threw two into the pot to boil with the tomatillos. They had to be the hottest chiles I've had in a long time. I was coughing and sneezing as they boiled and turned on the vent and opened a window. I'm glad I had the foresight to only throw one in the blender before tasting! Wow! SO HOT. The salsa didn't need a second. I wasn't sure whether to cut and seed the chiles before cooking so I did. The sauce was delicious, the enchiladas incredible. For my own taste, I will use more salsa before baking as a lot absorbed before serving. Thank you for your recipes! I love your blog.
I made enchiladas suizas for Christmas brunch. I did tweak slightly, I use Hatch chilis and make mine stacked with chicken. The tomatillos give such a great flavor! Using this version for my suizas from now on, thanks Mely.
Hi meli I have tried a few of your recipes & they did not disappoint😋I am wanting to make these but there is not a link that I see for your salsa verde recipe.I was wondering if you could tell me how you make it?Tia & I look forward to making these!!
Hello Betty,
Check this link for the Salsa verde recipe:
https://www.mexicoinmykitchen.com/2009/01/salsa-verde-recipe.html
Happy cooking!
Thank you Meli for getting me a quick response!I tried them for dinner tonight & they were delicious!!!