HERDEZ® Enchiladas Suizas

HERDEZ® Enchiladas Suizas

Diana71 0

"In this rich Mexican dish from Puebla, a small town about two hours southeast of Mexico City, shredded chicken is wrapped into warm tortillas and cooked in a sweet creamy sauce made with roasted tomatillos blended with Swiss cheese."

Ingredients 50 m {{adjustedServings}} servings 362 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 21.1 g
  • 33%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 22.1 g
  • 44%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 982 mg
  • 39%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Roast halved tomatillos and halved serrano pepper on grill, turning to brown on all sides, about 8 minutes.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Reserve 2 ounces of the tomatillo verde cooking sauce for serving. Place roasted tomatillos, serrano pepper, onion, garlic, salt, chicken broth and 10 ounces verde cooking sauce into blender. Blend for 15 seconds. Add chunks of Swiss cheese. Blend again. (If the sauce tastes too spicy, add 1 tablespoon of sour cream.) Pour 1/4 cup of enchilada sauce into a 9x13-inch baking dish to coat the bottom.
  4. Divide chicken among the tortillas, and roll them up. Arrange in baking dish, seam side down. Pour enchilada sauce over rolled tortillas. Lay Swiss cheese slices on top of sauce and top with avocado slices. Sprinkle the casserole with shredded cheese.
  5. Cover with foil and bake in preheated oven for 20 minutes; uncover and bake 10 minutes until cheese is melted and bubbly. Serve with the reserved sauce. Top with sour cream or Mexican table crema.
Tips & Tricks
Enchanted Sour Cream Chicken Enchiladas

See how to make saucy, New Mexico-style chicken enchiladas.

Chicken Enchiladas I

See how to make delicious chicken enchiladas the easy way!


  • Cook's Note:
  • The best way to cook the chicken breasts is to boil with onion, refrigerate and shred the next day.
  • Instead of grilling tomatillos, can boil the tomatillos or roast in the oven until soft.
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Reviews 6

  1. 7 Ratings


This was very good. I did grill the tomatillos about 8 minutes PER side but that may be due to my grill. My son said, "I love everything about this!" My husband said, "The fire roasted tomatillos and the different cheeses make it great!" This made about 12 enchiladas which filled the 8 x 12 pan.


This was delicious. Have to say that I am not an avocado fan but loved the creaminess in this dish. Would be a great quick weeknight dinner with left over rotisserie chicken. We just loved it. Thanks for the recipe. I did add a little more cheese on top and used Oaxaca cheese instead of the Swiss. Just because I had it in the house.


We enjoyed this a lot. It was delicious served with sour cream and chopped cilantro.