Enchiladas suizas, "Swiss-style" enchiladas, get their name from the generous use of dairy: a green tomatillo sauce enriched with cream and a blanket of melted cheese. The dish is widely associated with Mexico City, and today versions of it are served across Mexico and the United States. It is a good choice when you want something rich but bright, and a nice change from red-sauced enchiladas.
Ingredients (serves 4–6)
Green sauce
- 1 1/2 pounds (about 700 g) tomatillos, husked and rinsed
- 2 serrano or 1–2 jalapeño chiles, stems removed (seed for less heat)
- 1/2 white onion, cut into chunks
- 2 garlic cloves
- 1 small handful fresh cilantro
- 1 cup chicken stock
- 3/4 cup Mexican crema, sour cream or heavy cream
- 1 tablespoon oil; salt to taste
Enchiladas
- 3 cups shredded cooked chicken
- 12 corn tortillas
- 2 cups shredded melting cheese (Monterey Jack, Oaxaca or mozzarella)
- Sliced onion, cilantro and extra crema to serve
Method
- Cook the tomatillos. Simmer the tomatillos, chiles, onion and garlic in water for 8–10 minutes, until the tomatillos turn olive green and soften. Alternatively, roast them under a hot broiler until blistered for a smokier flavor.
- Blend. Drain and blend with the cilantro and stock until smooth.
- Fry the sauce. Heat the oil in a wide pan over medium-high heat, pour in the sauce carefully (it will spatter) and simmer for 5–8 minutes until slightly thickened. Lower the heat and stir in the cream. Season with salt. Do not boil hard once the cream is added.
- Heat the oven to 375°F (190°C).
- Warm the tortillas so they are pliable: briefly in hot oil, on a hot comal, or wrapped in a damp towel in the microwave.
- Assemble. Spread some sauce in a baking dish. Dip each tortilla lightly in the sauce, fill with chicken, roll and place seam side down.
- Top and bake. Pour over the remaining sauce, cover with cheese and bake for 15–20 minutes until bubbling and lightly golden. Make sure the dish is hot all the way through.
- Serve with sliced onion, cilantro and a drizzle of crema.
Cooking the chicken
Poach 1 1/2 pounds of boneless chicken in salted water or stock with onion and garlic until it reaches 165°F (74°C) in the thickest part, then cool slightly and shred. A store-bought rotisserie chicken also works well and saves time.
Tips
- Balance the tang. Tomatillos can be quite tart. If the sauce tastes sharp, a pinch of sugar or a little more cream rounds it out.
- Control the heat. Taste the blended sauce before adding the cream and adjust with more or fewer chiles next time.
- Choose a good melting cheese. Our cheese guide explains which cheeses melt smoothly and which are better crumbled on top.
- Compare sauces. Our article on red, green and mole sauces shows how green sauce fits into the wider family.
Make ahead and storage
The green sauce can be made up to 2 days ahead and kept covered in the fridge; add the cream when reheating. Assembled, unbaked enchiladas can sit in the fridge for a few hours before baking, though the tortillas soften over time. Leftovers keep for 3–4 days refrigerated; reheat until steaming hot.
What to serve alongside
Because the sauce is creamy and tangy, enchiladas suizas pair well with simple, fresh sides. Try Mexican rice, black or pinto beans, a crisp cabbage and lime slaw, or sliced radishes and cucumber with a squeeze of lime. A bowl of pickled jalapeños and carrots on the table adds welcome sharpness. For drinks, see our guide to pairing Mexican food with the right beverages.
Vegetarian version
Replace the chicken with a mix of roasted poblano strips, sweet corn and sautéed zucchini or mushrooms, and use vegetable stock in the sauce. Shredded cheese can go inside as well as on top.
Big Red Enchilada is an independent recipe site, not a restaurant. Recipes are for home cooks; adjust seasoning to taste and follow safe food-handling practices.
Updated October 17, 2026.