Enchiladas Suizas — Creamy Green Enchiladas
Mexico City's beloved 'Swiss' enchiladas — corn tortillas stuffed with chicken and bathed in a lush tomatillo-cream sauce under a blanket of melted cheese. Invented at Sanborns in 1950, loved forever since.
📅March 18, 2026
20mPrep
35mCook
4Servings
⭐ 4.9Rating
🌮Nutrition Facts (per serving)
Protein 27%Fat 46%Carbs 27%
490kcalCalories
34gProtein
26gFat
34gCarbs
4gFiber
Ingredients
👥4
- 12 wholecorn tortillas
- 400 gcooked shredded chicken breast
- 500 gfresh tomatillos husked
- 3 wholeserrano or jalapeño chillies
- 150 gwhite onion roughly chopped
- 2 wholegarlic cloves
- 200 gMexican crema or sour cream
- 200 mlchicken stock
- 200 gOaxacan cheese or mozzarella grated
- 40 mlsunflower oil
- 6 gsalt
- 20 gfresh coriander to serve
Instructions
- Preheat oven to 200 °C.
- Make the salsa verde: place the tomatillos, chillies, onion and garlic in a saucepan with the stock. Bring to a boil and simmer for 10 minutes until the tomatillos have softened and changed colour. Blend until smooth. Season with salt.
- Stir the Mexican crema into the blended salsa verde. Taste — the sauce should be tangy, slightly spicy and creamy.
- Lightly brush the tortillas with oil and warm in the oven for 2 minutes just to make them pliable, or quickly pass each one through the warm salsa.
- Place a generous spoonful of shredded chicken on each tortilla, roll tightly and arrange seam-side down in a greased baking dish.
- Pour the creamy salsa verde over the enchiladas, covering them entirely. Scatter the grated cheese on top.
- Bake for 20 minutes until the cheese is bubbly and beginning to brown. Serve immediately with sour cream, fresh coriander and sliced avocado.
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