Enchilada Suisa
Enchilada Suisa combines tender shredded chicken with a vibrant tomatillo and chile sauce, topped with creamy white sauce and melted cheese. This flavorful Mexican dish is perfect for those who enjoy tangy, spicy, and cheesy flavors in a comforting, oven-baked meal.
Ingredients
- 2 lb. tomatillos ⓘ
- 3 Serrano chiles ⓘ
- 1 Tbsp. chopped onion ⓘ
- 1 clove garlic ⓘ
- 1 Tbsp. chopped cilantro
- oil ⓘ
- dash of soda ⓘ
- dash of sugar ⓘ
- salt and pepper ⓘ
- 1 c. whipping cream ⓘ
- grated Jack or Cheddar cheese ⓘ
- 12 corn tortillas ⓘ
- hot sauce ⓘ
- 2 c. cooked chicken, shredded ⓘ
- 7 Tbsp. butter ⓘ
- 2 Tbsp. chopped onion ⓘ
- 1 clove garlic ⓘ
- 1/2 c. flour ⓘ
- 1/2 c. flour ⓘ
Instructions
- Remove papery husks from tomatillos and wash them along with the chiles.
- Cook the tomatillos and chiles in boiling water until tender, about 15 minutes.
- Remove stems and seeds from the chiles. Place the drained tomatillos and chiles in a blender.
- Add chopped onion, garlic, and cilantro to the blender and blend until pureed.
- In a saucepan, melt butter and add chopped onion and garlic, cooking until fragrant.
- Stir in flour and cook for 1-2 minutes to make a roux.
- Gradually add whipping cream, stirring constantly until the sauce thickens.
- Season the sauce with salt, pepper, a dash of soda, and a dash of sugar to taste.
- Warm the corn tortillas and fill them with shredded chicken.
- Roll the filled tortillas and place them in a baking dish.
- Pour the green sauce over the rolled tortillas.
- Top with grated Jack or Cheddar cheese and spoon some white sauce over the top.
- Bake in a preheated oven at 375°F (190°C) until bubbly and cheese is melted, about 20 minutes.
- Serve hot with hot sauce on the side.
Tips & Substitutions
For a smoother sauce, blend the tomatillos and chiles until fully puréed, ensuring there are no chunks. If you prefer a milder flavor, consider using fewer Serrano chiles or substituting them with jalapeños. Additionally, for a richer sauce, you can replace some of the whipping cream with sour cream or cream cheese. This recipe can also be adapted using leftover chicken from other dishes like Chicken Salsa Casserole.
Serving Suggestions
Serve Enchilada Suisa hot, garnished with fresh cilantro and a side of hot sauce for those who enjoy extra heat. This dish pairs beautifully with a simple green salad or Mexican rice. For a complete meal, consider adding sides like refried beans or corn on the cob. It also makes a fantastic main course for gatherings or family dinners, complementing other Mexican recipes.
Storage & Reheating
Leftover Enchilada Suisa can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a baking dish, cover with foil, and warm them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Enchilada Suisa contains roughly 1692 calories, with 10g protein, 58g carbohydrates, and 161g fat. It is an excellent source of vitamin C (30% of the Daily Value) and iron (21% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1515mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish vegetarian?
Yes, you can easily make Enchilada Suisa vegetarian by omitting the chicken and replacing it with sautéed vegetables such as bell peppers, zucchini, or mushrooms. For added protein, consider using black beans or lentils. Adjust the seasoning to enhance the flavor of the vegetables.
What can I use instead of tomatillos?
If tomatillos are not available, you can substitute them with green tomatoes or a mix of unripe tomatoes and green bell peppers. The flavor won't be exactly the same, but it will still create a delicious sauce. Consider adding a bit of lime juice to mimic the tartness of tomatillos.
Can I freeze Enchilada Suisa?
Yes, you can freeze Enchilada Suisa before baking. Assemble the enchiladas and cover them tightly with plastic wrap and foil. They can be frozen for up to 2 months. When ready to bake, thaw in the refrigerator overnight and then bake according to the recipe instructions. The sauce may separate slightly, but it will still taste great.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).