Enchiladas Suizas
Enchiladas Suizas are made with corn tortillas stuffed with a creamy chicken mixture and topped a cream cheese sauce!
CREAMY SWISS ENCHILADAS
I know. Swiss and enchiladas aren’t two words you usually see together. I actually got this recipe from a cooking magazine years ago. The recipe title was Enchiladas Suizas or Swiss Enchiladas. And apparently it is called that because it uses ALL the dairy products. Lots of milk, cream, butter and cheese. Supposedly it was Swiss immigrants to Mexico that introduced the cream-based sauce.
TIPS FOR MAKING ENCHILADAS SUIZAS
- Instead of cooking chicken, I decided to pick up a rotisserie chicken. It saves time and isn’t much to fuss with.
- As you can see, this is a very creamy dish. It doesn’t have a whole lot of spice to it except for the diced green chiles. So we like to serve it with salsa, pico de gallo or lettuce and tomato on top.
- This is traditionally made with corn tortillas. Keep in mind, you have to warm corn tortillas up first or they will split as you roll them up. If you don’t want to do that extra step, just use flour tortillas.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- onion
- minced garlic
- rotisserie chicken
- diced green chiles
- sour cream
- soft-taco sized flour tortillas (or corn)
- butter
- all-purpose flour
- milk
- cream cheese
- shredded Swiss cheese
HOW TO MAKE ENCHILADAS SUIZAS:
Preheat oven to 350f degrees. Spray a 9×13-inch baking dish with nonstick cooking spray. De-bone your store-bought rotisserie chicken and cut meat into 1-inch chunks. I leave the skin on but you can remove it.
Heat olive oil in a large skillet over medium heat. Add in onion and saute for about 5 minutes (until tender.) Stir in garlic and saute for another minute.
Stir in diced chicken, green chiles and sour cream. Season the mixture with salt and pepper. Continue to stir until warmed through (about 5-6 minutes.) Take off heat.
Spoon about 1/4 cup of the chicken mixture into each tortilla. If using corn tortillas, you’ll want to wrap them in a paper towel and warm in the microwave for about 30 seconds so they are a bit easier to roll up.
Roll up and place seam side down into prepared baking dish. You should be able to get at least 12-14 enchiladas from this.
In the same skillet you used for the chicken mixture, melt 2 tbsp. butter over medium heat.
Whisk in flour until thickened.
Slowly pour in milk and whisk until sauce gently boils and thickens.
Season with salt and pepper (note: I like to use garlic salt here.) Whisk in softened cream cheese. Continue to whisk until smooth.
Pour sauce over prepared enchiladas.
Top with shredded Swiss cheese. Sprinkle dried parsley on top (optional.)
Bake covered with aluminum foil for about 25-30 minutes until heated through and bubbly.
Top with your favorite toppings: salsa, sliced parsley or cilantro, sliced olives, Pico de Gallo, lettuce and/or taco sauce.
CRAVING MORE RECIPES?
Enchiladas Suizas
Ingredients
For the filling:
- 1-2 Tablespoons olive oil
- 1 small onion, finely diced
- 2 teaspoons minced garlic
- 1 store-bought rotisserie chicken
- 4 ounce can diced green chiles
- 1/4 cup sour cream
- 10-12 soft-taco sized flour tortillas, (or corn tortillas)
For the sauce:
- 2 Tablespoons butter
- 2 Tablespoons all-purpose flour
- 2 cups milk
- 1/2 block (4 ounces) cream cheese, softened to room temp
- salt and pepper, to taste
For the topping:
- 2 cups shredded Swiss cheese
- dried parsley, for topping (optional)
Serving suggestions:
- lettuce, cilantro, diced tomatoes, sliced olives, salsa, taco sauce, Pico de Gallo
Instructions
- Preheat oven to 350f degrees. Spray a 9×13-inch baking dish with nonstick cooking spray
- Heat olive oil in a large skillet over medium heat. Add in onion and saute for about 5 minutes (until tender.)
- Stir in garlic and saute for another minute.
- Stir in diced chicken, green chiles and sour cream.
- Season the mixture with salt and pepper. Continue to stir until warmed through (about 5-6 minutes.) Take off heat.
- Wrap corn tortillas in a paper towel and warm in the microwave for about 30 seconds.
- Spoon about 1/4 cup of the chicken mixture into each tortilla. Roll up and place seam side down into prepared baking dish. You should be able to get about 10-12 enchiladas from this.
- In the same skillet, over medium heat, melt 2 tablespoons butter. Whisk in flour until thickened.
- Slowly pour in milk and whisk until sauce gently boils and thickens. Season with salt and pepper (note: I like to use garlic salt here)
- Whisk in softened cream cheese. Continue to whisk until smooth.
- Pour sauce over prepared enchiladas.
- Top with shredded Swiss cheese. Sprinkle dried parsley on top (optional)
- Bake covered for about 25-30 minutes until heated through and bubbly.
Notes
- Corn tortillas like to split open. If you warm them up a bit first, it helps to keep them from splitting while you wrap them up. However, you can avoid all of that by using flour tortillas.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: November 2016
Updated and republished February 2022
This is the BEST enchilada recipe! I have been making these as a tradition for Christmas Eve for the last 3 years and my family goes crazy for them. Sorry it’s taken me so long to comment but THANK YOU for this recipe!
Brandie- The way to soften corn tortillas for enchiladas is to warm oil in a small skillet (same size as the tortillas) then fry each tortilla about 5 seconds on a side. Immediately put the filling on the tortilla, roll it up and put it in the baking dish. Much better than trying to steam the tortillas!
Can I prepare everything & refrigerate to cook later?
I make this all the time, and just layer the tortillas, add chicken mix, more tortillas, cheese, sauce. Saves time.
Brandi, I made these enchiladas, and they were delicious! Very similar to my much more involved recipe that I usually make. We loved them….thank you1
This one looks yummy, Brandie! Love it!!!
One place says bake covered, another uncovered. As I post it is in the oven covered. Which is it.
Hi Melody! It should be covered. But it’s no problem if it is baked uncovered. The cheese will just get darker around the edges is all. 🙂
Do you warm tortillas all at once in microwave or individually?
Jan – if using corn tortillas – I heat them up all at once (wrapped in a slightly damp paper towel or clean dish towel.) You can keep them in those paper towels while you work on wrapping them or keep them warm in a tortilla warmer. Hope that helps!
Yum! I love creamy enchiladas. I have heard of the swiss cheese version, but have never tried it. I’m convinced!
You must try it – the time is now! Ha! Definitely not for the lactose intolerant though 🙂
Sounds delicious! But on a serious note, I believe I saw a recipe of yours on another website w/o giving you credit …that is just sad. Love your recipes…keep on being a rock star!
Hi Jolene! Ugh – that is SO frustrating! I sure do appreciate your support though – it helps keep me going!
For those of you who do not know much about Mexican cuisine;
SWISS ENCHILADAS (ENCHILADAS SUIZAS were introduced in Mexico by a Swiss family that migrated to Mexico over a hundred years ago. This was one of my Mexican born mother,s favorite recipes..
Like the USA true Mexican cuisine has a touch of the world.
Yolanda Martinez Weis