Enchiladas Suizas are the creamiest, most delicious enchiladas you’ll probably ever have. We load the enchiladas with a combination of shredded cheese, tender chicken, diced green chilies, and a squeeze of lime juice to make all the flavors in the enchilada sauce pop. We dress these enchiladas with a cheesy, creamy tomatillo sauce that is so good you’ll want to slurp it through a straw. If any of it ends up making it over the enchiladas, you’ll be so glad it did, because that combination of shredded chicken, warm tortillas, and that creamy, tangy sauce is nothing short of dynamite.
Enchiladas Suizas Ingredients
Butter: We’ll use a knob of butter to saute the onions and then make a roux with flour for the creamy tomatillo sauce.Flour: Flour helps thicken our creamy verde sauce.Onions: Finely chopped onions get sautéed in a knob of butter as the base of the tomatillo cream sauce.Chicken Stock: I suggest using low sodium chicken stock for this recipe. Between the store-bought salsa verde and the chicken stock, I find the sauce can easily become too salty if you don’t cut back where ever you can!Salsa Verde: You can use my homemade salsa verde recipe (and make it in advance too) or use store-bought salsa verde to make these enchiladas quickly.Sour Cream: adds tang and creaminess to the creamy tomatillo sauce.Flavorings: You’ll need a dash of garlic powder for the sauce, a handful of chopped cilantro, and a fresh squeeze of lime juice for the shredded chicken filling.Diced Green Chilies: We’ll add the diced green chilies to the shredded chicken along with a dollop of the sauce and some lime juice so the acid cuts through some of the richness of the cream sauce.Shredded Cheese: Traditionally, shredded Oaxaca cheese is used. I know it can be difficult to find depending on where you are, so I’ve tested the recipe with Monterey Jack cheese and well. I suggest buying a block of cheese and shredding it yourself, see below for full explanation as to why. Tortillas: You can use either flour or corn tortillas for this recipe. If you use corn, I suggest softening the tortillas first by lightly frying them in oil, cooling, then rolling the enchiladas. I find they fall apart if you skip that step.
How to make Enchiladas Suizas
Do you have to buy block cheese? How do you shred it?
Pre-shredded cheese is coated in potato starch (and other ingredients) and will leave your sauce a bit grainy, shredding from a block will definitely yield better results. If you have a food processor, shredding cheese is super easy with the shredding attachment. Just feed pieces of the block through the top until the cheese is shredded. You can also use a manual box grater.
How do you cook chicken if you don’t have a rotisserie chicken on hand?
I usually season 1 ½ pound of chicken with a big dash of garlic powder, onion powder, and a few cracks of black pepper. Then, sear this in an instant pot with a drizzle of oil for 30 seconds. Add ½ cup of chicken stock and cook pressure cook for 10-12 minutes (depending on the size.) Do a natural pressure release for 5 minutes. Shred the chicken once it’s cool enough to handle! You won’t need all of it for this recipe, and you can store leftovers in the freezer for next time. Or I have a homemade rotisserie chicken recipe that you can prep and shred (don’t toss the bones, they make a mean chicken stock!)
Will the sour cream curdle in the sauce?
If the sour cream is cold from the fridge, it might! I suggest whisking the sour cream in a bowl, adding a tablespoon of the warm liquid from the saucepan to the bowl while you whisk. And then repeating this process 2-3 more times. Then, add the sour cream to the saucepan. This is called tempering and it should prevent the sauce from curdling.
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sour cream: If the sour cream is cold from the fridge I suggest whisking it in a bowl, adding a tablespoon of the warm liquid from the saucepan to the bowl while you whisk. Repeat this process 3 more times. Then, add sour cream to the saucepan. This is called tempering, it should prevent the sauce from curdling.cheese: I highly recommend shredding your own cheese for this recipe. The consistency of the sauce will bet grainy if 1ou use pre-shredded cheese.corn tortillas: If you want to use corn tortillas, you’ll need to soften them by frying them in a little oil before rolling. They may fall apart if you skip this step.
