Swiss Enchiladas

Swiss Enchiladas


"My husband lived in Mexico for several years and loved Enchiladas Suizas (Swiss Enchiladas). I found this recipe, and he said that it tastes just like the ones his 'mamita' made him."

Ingredients 50 m {{adjustedServings}} servings 640 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 640 kcal
  • 32%
  • Fat:
  • 48.9 g
  • 75%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 23.1 g
  • 46%
  • Cholesterol:
  • 170 mg
  • 57%
  • Sodium:
  • 663 mg
  • 27%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a bowl, mix together chicken, chilies, and salsa.
  3. In a wide, shallow dish stir together salt and whipping cream.
  4. Heat oil in a large, heavy skillet over medium-high heat. Fry each tortilla for a few seconds, until it blisters, and immediately dip into cream and salt.
  5. Fill fried tortillas with chicken mixture. Roll and place flap side down in a baking dish. Pour remaining cream over tortillas, and sprinkle with cheese.
  6. Bake, uncovered, in a preheated oven until cheese has melted, about 15 to 20 minutes.
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Reviews 56

  1. 70 Ratings


It looks like I'm one of the few, if not the only one, who prepared this recipe as written. No add ins, no changes in amounts, no substitutions. And I DID use the full 2 cups of cream, which was just perfect. Having said that, I believe this is a good, 3-star recipe, which in my book means average--not bad, but not extraordinarily good either. This was surprisingly nondescript, both in color and flavor. Some might describe it as bland, hubby said it "needed something." Even using the entire can of green chilies would have given this a flavor punch, and you might want to kick it up with maybe cumin, jalapeno, or hot sauce. Nevertheless, this made for an enjoyable dinner.

Brooke Summer

This recipe is fabulous!!! I did change it a bit, and will probably change it more the next time I make it. I added 4oz cream cheese, nuked it to make it soft, then added the cream, salt and pepper. I also added spinach to the chicken mixture. Next time I will add additional veggies to the chicken mixture - this is a ton of calories, so I need to disguise some veggies for my family! Maybe some corn, bell pepper, and tomatoes. I used regular salsa (Kroger Premium Selection Restaurant Style - my FAVE!) and 2 4oz cans of green chiles, and used a rotisserie chicken bought at the grocery store, cut up. (I was not about to cook chicken when I had worked all day!) I used flour tortillas because I don't care for corn, and didn't fry them - I loved the texture of the flour tortillas, it was soft but where the cheese melted was crispy and bubbly! I also used 8oz of Jack cheese, who needs a little bit left over, it goes bad! ;) Overall this is fabulous, definitely the best enchiladas I've had! Thank you for sharing, it will definitely be used again!


Excellent! If you are looking for a more authentic enchilada suiza, and not some gloppy canned soup mess, try this recipe. My husband could not stop raving about them...said they were better than any he had in restaurants. I added the whole can of chili's,and also added about 1/2 pack of cream cheese to the mixture, just because I had it. Would be excellent with seafood too!