Enchiladas Suizas

Enchiladas Suizas


"This dish has a nice bite to it with lots of cheese. It is equally delicious with cooked pork or beef."

Ingredients 1 h 5 m {{adjustedServings}} servings 737 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 737 kcal
  • 37%
  • Fat:
  • 52.1 g
  • 80%
  • Carbs:
  • 42.3g
  • 14%
  • Protein:
  • 28.5 g
  • 57%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 977 mg
  • 39%

Based on a 2,000 calorie diet

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  • Prep

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  1. Prepare salsa verde: Melt butter in saucepan over medium heat. Saute the onion until soft. Stir in the flour. Add the broth, then add the chiles, garlic, salt, and cumin. Simmer about 15 minutes to blend flavors, then set aside. Preheat oven to 350 degrees F (175 degrees C.)
  2. In a heavy skillet, lightly fry tortillas in shallow oil, being careful not to make them too crisp to roll. Combine the cheeses and keep 1/2 cup aside for topping. Dip each tortilla in salsa verde (both sides.) Place 2 heaping tablespoons chicken and about 2 tablespoons cheese down the center of each; roll and place seam side down in a shallow dish.
  3. After all the rolled tortillas are in the dish, spoon additional salsa verde over them and then cover evenly with heavy cream. Sprinkle with remaining 1/2 cup cheese mixture, and with the green onions.
  4. Bake uncovered in preheated oven for 20 minutes. Serve immediately, garnished with the olives, cherry tomatoes, and with additional salsa on the side.
Tips & Tricks
Beef Enchiladas II

These saucy beef enchiladas are simple and quick to make.

Savory Halibut Enchiladas

See how to make deliciously different seafood enchiladas.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 389

  1. 516 Ratings


Here's how I made this recipe not so time consuming and it still tasted wonderful. Instead of frying the corn tortillas, just put them in the microwave until they are warm and soft. They roll up easy and save time and calories. EXCELLENT RECIPE.


My husband, who lived in Mexico for a couple of years and constantly craves good, authentic Mexican food, begs me to make this for him every week. Although the excellent rating speaks for itself, I just had to add our own additions to this fantastic recipe. First of all, we cook our meat in the slow cooker (usually chicken). Spray your crock pot with cooking spray, add your chicken breasts (can double and freeze left over meat), and then add your sauce on top. Now, my personal favorite added in the crock pot is a good BBQ sauce. Many popular Tex-Mex restaurants have their versions of “sweet-meat” enchiladas, but this tastes just as great in this recipe. My husband prefers just adding extra salsa verde from this recipe instead of the BBQ sauce. Cook your chicken for 3-4 hour on high or 6-8 hours on low. Remove chicken and shred with two forks. Return to crock pot and mix with juices. Use this meat with the recipe provided. We also doubled the sauce, reserving a portion for dipping in which I usually add more chilies for my husbands spicier taste. Also make sure to make your tortillas crispy enough because once you add all of the sauces, it can become mushy when cooking. We found that spooning the salsa into the tortillas is just as good as dipping and is so much easier and less messy. We also omitted the green onions and olives for personal preference. We just can't say how much we love this dish! Even my young kids ages 1, 4, and 7 love it! Thanks so much!!!


Unfortunately for others-based off their complaints/recommendations - I made this better for us!! This turned out awesome!! First, I used a can of green chiles but also chopped up a green bell pepper to make 1cup. I then added a GOOD dash of cumin, chili powder, more garlic and a couple drops of hot sauce to the mix. HMMMMM-that part alone was great!! Then, I used flour tortillas (skipped the oil part) and only dipped one side (the "interior") into the chili verde sauce. I was only able to get 8 tortillas from the batch -which is more than enough. Finally, I used apprx 1/2c half & half instead of heavy cream. Bake for 25 min and placed on a bed of shredded lettuce...GREAT!!! Tastes almost like ones I order at a local mexican restaurant!! If your not afraid to play around with some spices -this is sure to turn out great for you too!! Thank you Lisa!!!