These creamy chicken enchiladas have a flavorful tomatillo sauce, spicy chillies and loads of cheese. Make this recipe for dinner tonight!
What makes this enchilada recipe stand out from others are the flavorful ingredients. Delicious roasted vegetables like blackened poblano chiles and onions elevate the flavors in a way that you will never forget!
This dish is great for potlucks, parties, or just your average weeknight dinner. Once you whip up a batch of these bad boys, they’ll become your new favorite!
Creamy chicken enchiladas are delicious, but there are other proteins that you can make them with!
Green Chili Chicken Enchiladas have a similar flavor to today’s recipe. The difference is that instead of a creamy sauce, the green chili version has a ton of melted cheese on the top!
Creamy Chicken Enchiladas
This creamy Mexican casserole originated at a Sanborns cafe in Mexico City in 1950. Its name, Swiss enchiladas, alludes to its copious use of dairy. This is my best attempt at a copycat version of their recipe.
Ingredients and Notes
Note: This is just a partial list of ingredients. For the full ingredient list, see the recipe card at the bottom of this post.
- Tomatillos – The bright, acidic flavor of tomatillos is key to making the perfect sauce. You’ll know the tomatillo is ripe and ready to use when the papery husk surrounding it turns slightly tan and begins to split.
- Serrano Chiles – These are a little spicier than jalapeños. If you want to turn up the heat, throw another one of these in the mix.
- Poblano Chiles – Anaheim chili peppers are a good substitute if you can’t get your hands on any poblano chiles.
- Chicken – If your local grocery store has good rotisserie chickens, save some time and pick one up instead of cooking chicken breasts at home.
- Queso Oaxaca – The texture of this cheese is ideal for this recipe, but if you need a substitution, shredded mozzarella cheese works well.
- Corn Tortillas – This is another recipe that can definitely be store bought to save some time.
Video: How to make enchiladas suizas
To learn how to make the dish from start to finish, watch the video in the recipe card at the bottom of this post.
Recipe instructions and notes
After you make the sauce, all you have to do is fry the tortillas, assemble, and bake. This authentic chicken enchilada recipe is easy peasy to make!
Making the creamy tomatillo sauce
The best way to make sure your vegetables are blackened evenly is to check on them every few minutes. To prevent the veggies from burning, occasionally use tongs to turn them over. Remember to peel and discard the poblano skin – it’s too tough to eat.
When pureéing the ingredients, make sure there aren’t any big lumps. You want your sauce to be nice and smooth. Since the vegetables have all been cooked, this should be pretty easy! Your end result should be a zesty tomatillo cream sauce.
Frying the tortillas
This step requires you to work quickly and carefully, so you don’t burn yourself.
Also, keep in mind that if you let a tortilla sit in the oil for too long, it’ll become too greasy to use.
Each tortilla only needs about 1 minute of frying time in the oil.
Assembling the enchiladas.
All of the tortillas need to be stuffed evenly with the filling, that way they’re all the same size.
Also, make sure when you’re distributing the sauce and cheese to the dish, that you do so evenly as well. It’s an easy way to make sure everything is equally delicious!
Cool, cook and serve.
As tempting as it will be to eat this cheesy entreé as soon as it comes out of the oven, you need to let it cool for about 10 minutes.
The cheese on the inside will be extremely hot at first, and you don’t want anyone to burn their mouth.
Creamy Chicken Enchiladas Suizas (Sanborn’s Copycat)
- 1 1/2 lbs tomatillos husks removed
- 2 poblano chiles
- 2 serrano chiles
- 4 garlic cloves
- 1 small white onion cut in half, skin removed
- 1 1/2 cups cilantro roughly chopped
- 1 cup sour cream
- 1 tsp ground cumin
- 1 cup chicken broth
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup canola oil
- 3 cups rotisserie chicken shredded
- 2 cups Queso Oaxaca or mozzarella cheese shredded
- 8 corn tortillas (6 inch size)
- Arrange an oven rack 4″ from the broiler and heat broiler to high. Place poblanos, tomatillos, serranos, garlic cloves and onion on a baking sheet lined with a Silpat or foil and broil. Turn as needed with tongs until blackened all over, about 10 minutes. Let cool for about 10 minutes, and then peel and discard skins frpm poblanos.
- Transfer roasted tomatillos, chiles, garlic and onion to a blender with cilantro, sour cream, cumin, garlic, chicken broth, salt and pepper. Purée until smooth. Set aside.
- Heat oil in skillet over medium high heat. Working in batches, fry tortillas in oil until pliable, about 1 minute, turning with tongs or fork. Transfer tortillas to plate and cover with towel.
- Heat oven to 375°F.
- In a large bowl and toss chicken with 1 cup of the enchilada sauce. Divide chicken evenly over each tortilla, and roll tightly around chicken. Pour about 1 cup enchilada sauce in the bottom of a 9″ x 13″ baking dish, and place tortilla rolls seam side down in dish creating one row down the center of the dish. Pour remaining enchilada sauce over rolls, and cover evenly with cheese.
- Place baking dish in oven uncovered for 25 minutes. Remove from oven, and let cool for 10 minutes. Serve with any sauce poured on top.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.