This post may contain affiliate links. Please read my disclosure policy.
Enchilada suiza is a spicy chicken casserole with creamy sauce and melted cheese. Get my recipe and make white chicken enchiladas for dinner!
I think the ingredients are what make enchiladas suizas stand out from other enchilada recipes. Delicious roasted vegetables like charred poblano chiles and onions elevate the flavors in a way that you will never forget! Secondly, sour cream is in the mix!
This dish is great for potlucks and parties, but it’s equally perfect for a weeknight dinner. Once you taste white chicken enchiladas, I think they’ll become your new favorite!
Until recently, I didn’t think of enchiladas as a casserole but by definition, they are. They’re baked in a casserole dish, can be frozen to reheat later, and they’re a great meal to make for friends and family. See? Perfect!
My recipe for green chicken enchiladas is similar to this enchiladas suizas recipe. The primary difference is that these white chicken enchiladas have roasted vegetables for an elevated flavor. Also, the green chicken enchiladas include corn and pinto beans.
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, namely sour cream. This is my best attempt at a copycat version of their recipe.
Ingredient notes and substitutions
- 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, add another one of these in the mix.
- Poblano chiles – Anaheim chiles are a good substitute for poblano chiles. They’re a bit milder, but still flavorful.
- Chicken – If your local grocery store has rotisserie chickens, save some time and use that instead of cooking chicken breasts at home. Or, if you have any leftover cooked chicken, use it for the enchilada suiza filling!
- 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 – I use store bought tortillas to save some time but feel free to use homemade if you’d like. Occasionally, I use whole wheat tortillas because they have a lower glycemic count, which is better for Dave’s diabetes.
If you’re buying tortillas, get the medium size. The small ones are for making tacos and the larger ones are for burritos and wraps.
Video: Making white chicken enchilada suiza
To learn how to make the dish from start to finish, watch the video in the recipe card at the bottom of this post.
Making this enchilada suiza casserole takes a little more time than most, but the depth of flavor is definitely worth it!
The key to the flavor in the suiza sauce is ensuring that you have charred the veggies evenly. When you broil vegetables, they can burn very quickly.
To prevent the veggies from burning, check on them every couple of minutes, and occasionally use tongs to turn them over. Also, before you make the sauce, 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 chunks; suiza sauce should be perfectly smooth. Since the vegetables have all been cooked, this should be pretty easy! Your end result should be a zesty, creamy tomatillo 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
I like to use a measuring cup to portion out the filling; it ensures that the enchiladas are all the same size.
Also, when you’re distributing the sauce and cheese to the dish, spread a nice even layer on the bottom of the casserole dish first. This prevents the tortillas from sticking to the bottom.
Serving suggestions for enchilada suiza
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 mouth burns are no bueno.
Any of your favorite Mexican sides are perfect for serving with white chicken enchiladas. I like to make several different dishes so that my guests can have plenty of options.
My favorites are arroz rojo (Mexican red rice), cactus salad and rajas con crema. Oh, and of course, authentic refried beans are a must.
This post, originally published on Kevin is Cooking Nov. 18, 2020, was last updated with new content on Dec. 1, 2021.
Enchilada Suiza + Video
- 1 1/2 lbs tomatillos husks removed
- 2 poblano chiles
- 2 serrano chiles
- 4 cloves garlic
- 1 small white onion cut in half, skin removed
- 3/4 cup 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
- 8 corn tortillas (6 inch size)
- 3 cups shredded rotisserie chicken
- 2 cups shredded Oaxaca or Mozzarella cheese
Enchilada Suiza Sauce
- Arrange an oven rack 4 inches underneath oven broiler and preheat broiler.
- Place poblanos, tomatillos, serranos, garlic and onion on a baking sheet lined with foil or silicone baking mat; place pan under broiler. Use tongs to turn vegetables as needed until they are charred on all sides, about 10 minutes. Let cool for about 10 minutes, then peel and discard skins from 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.
- Preheat oven to 375°F.
- Place shredded chicken in bowl with 1 cup of the enchilada sauce and stir to combine. Divide chicken evenly over each tortilla, and roll each tightly around chicken. Pour 1 cup enchilada sauce in the bottom of a 9″ x 13″ baking dish, and place rolled tortillas seam side down in dish, creating one row down the center of the dish. Pour remaining sauce over enchiladas, then cover with layer of shredded cheese.
- Place baking dish in preheated oven uncovered, and bake for 25 minutes. Remove from oven, and allow white chicken enchiladas to cool for 10 minutes. Serve with more 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.