Looking for an easy Mexican dinner full of flavor? These Enchiladas Suizas take a few shortcuts making them perfect for when you want a homemade Mexican-inspired meal without spending hours in the kitchen.
We love a good enchilada dinner. For more enchilada recipes, try these Beef and Bean Enchiladas or these Sweet Potato and Black Bean Enchiladas.
For as long as I’ve been cooking, enchiladas have been one of my go-to dinners. When I first started cooking, they would be one of those meals that I could throw together without much thought – just filling with meat and cheese and topping with canned enchilada sauce.
I’ve gained some favorite enchilada recipes over the years since those first basic enchiladas. But I still do turn to enchiladas for an easy meal.
I do love to make things from scratch. And I do have a green enchilada recipe that is very similar to this recipe, except you are making the enchilada sauce from scratch. So if you have some extra time, that recipe is great. But if you want to have dinner on the table a little faster, this recipe is for you!
Ingredients
- Salsa Verde: Because I’m keeping things simple for this recipe, I use a jarred salsa verde. Just make sure you use a salsa verde that you like. And of course, you can always make your own.
- Mexican Crema: If at all possible, you want to use Mexican Crema. Where I live, most grocery stores carry it in the section with the Mexican cheeses. If you cannot find it, you can use sour cream instead.
- Cilantro: You will want some fresh cilantro for the sauce. I also like to add some extra cilantro on top.
- Oil: You will need oil two times in this recipe. First, to sauté the onion and garlic. I like to use olive oil. And then you will need oil to lightly fry the tortillas. I used avocado oil, but any neutral oil will work.
- Onion & Garlic: These are both for flavor. I used a yellow onion.
- Chicken: This is a great way to use cooked, shredded chicken. If you keep it ion hand, it makes dinner a cinch. You can always cook some up beforehand, or use a rotisserie chicken.
- Tortillas: This recipe is best with corn tortillas. If you do want to use flour tortillas, you will skip the frying part.
- Cheese: I like to use Monterey Jack cheese, but you could easily change this up.
- Toppings: Feel free to get as creative as you want with the toppings. We like thinly sliced onion, jalapeños, and cilantro, but you could also use avocado, radishes, queso fresco, or salsa.
How to Make Enchiladas Suizas
STEP 1: Make your sauce. You will simply combine the salsa verde, Mexican crema, and cilantro in a blender. Pulse until smooth.
STEP 2: Heat the oil in a skillet, and add the onion. Cook until soft, then add in the garlic.
STEP 3: Stir the chicken into the onion and garlic. Keep this on the heat just long enough to heat the chicken through.
STEP 4: Pour half of the sauce mixture into a baking dish. Set this aside.
STEP 5: Heat your neutral oil in a small skillet. Cook the tortillas, one at a time, for a few seconds on each side. Transfer to a paper towel lined plate to cool slightly.
STEP 6: Add cheese and chicken down the center of each of the tortillas.
STEP 7: Roll the tortilla, then transfer to the baking dish with the sauce. Depending on the shape of your casserole dish, you can arrange the enchiladas to fit. (Note that my baking dish is a little smaller than 9×13, so I had to squish to make mine fit.)
STEP 8: Pour the rest of the sauce on top, then top with the remaining cheese. Bake this until the cheese is melted and the sauce is bubbling.
Tips and Tricks
These can be made ahead of time and baked just before serving, but the tortillas may get a little soggy.
Overall, these enchiladas are quite mild. If you want some extra heat, use a spicy salsa verde. Or add in some chiles or jalapeños.
Store any leftovers in the refrigerator. You can reheat in the oven or in the microwave.
More Enchilada Recipes
Cream Cheese Enchiladas
White Chicken Enchiladas
Ground Beef Enchiladas
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Enchiladas Suizas
Ingredients
- 16 oz salsa verde
- 1 cup Mexican crema
- 1/2 cup chopped cilantro
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 2 cloves garlic
- 10 oz cooked, shredded chicken (about 2 cups)
- 1/4 cup neutral oil
- 12 corn tortillas
- 2 cups monterey jack cheese
- Queso fresco, jalapeno slices, thinly sliced onion, avocado, etc for topping (optional)
Instructions
- Preheat the oven to 350ºF.
- Combine the salsa verde, Mexican crema and cilantro in a blender. Pulse until smooth.16 oz salsa verde, 1 cup Mexican crema, 1/2 cup chopped cilantro
- Heat the olive oil in a skillet over medium heat. Add the onion and cook until softened. Add in the garlic and cook until fragrant, about 1 minute.1 tablespoon olive oil, 1/2 cup diced onion, 2 cloves garlic
- Stir the chicken into the onion and cook for a minute or two, just to warm up slightly. Remove from the heat.10 oz cooked, shredded chicken
- Heat the neutral oil in a small skillet. Once hot, add one tortilla to the oil, cooking for a few seconds on each side. Remove to a paper towel lined plate. Repeat with the remaining tortillas.1/4 cup neutral oil, 12 corn tortillas
- Pour half of the salsa mixture into the bottom of a 9×13-inch baking dish.
- Add about 1 tablespoon of the cheese down the center of one tortilla. Top with some of the chicken mixture. Roll the tortilla up and place in the baking dish, seam side down.2 cups monterey jack cheese
- Repeat with the remaining tortillas, using up all of the chicken.
- Pour the remaining sauce over the top of the enchiladas. Top with the remaining cheese.
- Transfer to the oven and bake until the cheese is melted and the enchiladas are heated through, about 20-25 minutes.
- Serve topped with queso fresco, jalapeños, onion, or avocado slices.Queso fresco, jalapeno slices, thinly sliced onion, avocado, etc for topping
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