Enchiladas Suizas Recipe
Two corn tortillas stuffed with your choice of beef, chicken, or cheese, topped with chilli sauce, green sour cream, avocado. Served with rice and beans.
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Ingredients
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Enchilada filling
Chili (enchilada) sauce
Green sour cream (crema verde)
Assembly & garnish
Sides
Method
Enchilada filling
- 1
Prepare filling
Heat 1 tablespoon oil in a skillet over medium heat. Add 1/2 cup chopped onion and sauté until soft and translucent, about 4 minutes. Add 2 teaspoons minced garlic and cook 30 seconds. Add 2 cups shredded cooked chicken (or chosen protein/cheese) to the pan, season with 1 teaspoon salt and 1/2 teaspoon black pepper, and stir until warmed through, about 3–4 minutes. Remove from heat and set aside.
Chili (enchilada) sauce
- 2
Rehydrate chiles
Remove stems and seeds from 3 dried guajillo or ancho chiles. Place chiles in a bowl and cover with hot water; soak 10–15 minutes until pliable. Drain and reserve 1/4 cup soaking liquid.
- 3
Blend sauce
In a blender combine rehydrated chiles, 1/2 cup tomato (or 1/2 cup tomato puree), 1/4 cup quartered onion, 1 garlic clove, 1/4 cup reserved chile soaking liquid (or water), 1/2 tsp dried oregano, 1/4 tsp ground cumin and 3/4 tsp salt. Blend until smooth.
- 4
Cook sauce
Heat 1 tablespoon oil in a saucepan over medium heat. Carefully pour the blended sauce into the pan and simmer for 6–8 minutes, stirring occasionally. Add 3/4 cup chicken or vegetable broth to thin to a pourable consistency and simmer 4 more minutes. Taste and adjust salt. Keep warm.
Green sour cream (crema verde)
- 5
Blend crema
In a blender or food processor combine 1/2 cup crema or sour cream, 1/2 cup packed cilantro leaves, 1/2 jalapeño (seeded for milder heat), 1 tablespoon fresh lime juice and 1/4 teaspoon salt. Blend until smooth and bright green. Refrigerate until ready to use.
Assembly & baking
- 6
Prepare tortillas
Pour 1/4 cup vegetable oil into a large skillet and heat over medium-high until shimmering. Lightly fry each corn tortilla for about 10–15 seconds per side to soften and make pliable (do not brown deeply). Drain on paper towels. Keep tortillas wrapped in a clean towel to stay warm and pliable.
- 7
Fill tortillas
Preheat oven to 375°F (190°C). Spoon about 1/4 cup of the prepared filling down the center of each tortilla (adjust so you have two filled tortillas per serving). Sprinkle a little of the topping cheese (about 1–2 tablespoons) inside if using. Roll each tortilla tightly and place seam-side down in a baking dish large enough to hold them in a single layer.
- 8
Top and bake
Pour the warm chili sauce evenly over the rolled enchiladas, coating them fully. Spoon or drizzle the green sour cream over the sauced enchiladas (you can cover completely or make a decorative drizzle). Sprinkle remaining 1 cup shredded cheese over the top. Bake in the preheated oven for 12–15 minutes, until cheese is melted and sauce is bubbly. If desired, broil 1–2 minutes to brown the cheese lightly—watch carefully.
- 9
Garnish
Remove pan from oven and let rest 2 minutes. Top enchiladas with sliced avocado, chopped white onion, and cilantro leaves. Serve two enchiladas per plate with 1 cup cooked Mexican red rice and 1/2 cup warm refried beans on the side.