Homemade Enchiladas Suizas
Homemade Enchiladas Suizas are a rich, creamy, and deeply flavorful Mexican-inspired dish made with tender shredded chicken, roasted poblano and jalapeño peppers, tangy tomatillos, corn tortillas, sour cream, cream cheese, and plenty of melted Oaxaca cheese.
The sauce is what makes this dish especially memorable. Roasted peppers bring smokiness, tomatillos add bright acidity, and the sour cream and cream cheese soften the heat while creating a smooth, velvety texture.
Wrapped in lightly fried corn tortillas and baked under a layer of melted cheese, these enchiladas are comforting, hearty, and elegant enough for a weekend dinner or special family meal.
Why People Will Love Homemade Enchiladas Suizas Recipe
The chicken is tender, juicy, and full of flavor from simmering in seasoned broth.
Roasted poblano peppers give the sauce a deep smoky character.
Jalapeños add gentle heat without overwhelming the dish.
Tomatillos bring brightness and a pleasant tangy flavor.
Sour cream creates the classic creamy character of Enchiladas Suizas.
Cream cheese makes the sauce extra smooth and rich.
Oaxaca cheese melts beautifully and gives the enchiladas a soft, stretchy topping.
Lightly frying the tortillas improves their flavor and helps them hold together.
The contrast between creamy sauce, tender chicken, and melted cheese is deeply satisfying.
Fresh radishes add crunch and freshness.
Cilantro brightens the rich sauce and cheese.
The recipe can easily be adjusted to be milder or spicier.
It is a wonderful way to turn simple chicken and tortillas into a restaurant-style meal.
The dish can be assembled ahead of time and baked shortly before serving.
Key Ingredients
Chicken Thighs:
Boneless, skinless chicken thighs stay tender during the longer simmering process and shred easily once cooked. They also provide richer flavor than very lean chicken breast.
Poblano Peppers:
Roasted poblanos form the smoky backbone of the sauce. They are generally mild but have much more depth than ordinary green bell peppers.
Jalapeño Peppers:
Jalapeños provide heat and fresh chile flavor. Roasting softens their sharpness and brings out a slightly sweeter character.
Tomatillos:
Tomatillos contribute acidity, freshness, and the distinctive green-sauce flavor that balances the dairy ingredients.
Sour Cream:
Sour cream adds tanginess and helps create the smooth, creamy sauce associated with Enchiladas Suizas.
Cream Cheese:
Cream cheese adds richness, body, and a velvety texture to the sauce.
Oaxaca Cheese:
Oaxaca cheese melts exceptionally well and gives the dish a soft, stretchy topping. Monterey Jack is an excellent substitute.
Yellow Corn Tortillas:
Corn tortillas provide the traditional foundation of the enchiladas and contribute a lightly toasted corn flavor after frying.
Onion and Garlic:
Onion flavors the chicken as it simmers, while garlic adds savory depth to the finished sauce.
Radishes and Cilantro:
These optional garnishes bring freshness, crunch, and color that balance the rich cheese and creamy sauce.
Expert Tips
Roast the poblanos until the skins are thoroughly blistered for the best smoky flavor.
Steam roasted poblanos briefly after cooking to make peeling easier.
Remove the seeds and membranes from the peppers if you prefer a milder sauce.
Do not rinse roasted poblanos under running water if possible, because this can wash away some of their flavor.
Simmer the chicken gently rather than boiling aggressively so the meat stays tender.
Cook the tomatillos in the chicken broth to give them extra flavor.
Blend the sauce until completely smooth for a creamy restaurant-style texture.
Taste the sauce before adding additional salt because the chicken stock and cheese may already be salty.
Fry the tortillas only until they soften and begin to brown slightly.
Do not fry the tortillas until crisp, or they will become difficult to roll.
Drain the fried tortillas briefly on paper towels to remove excess oil.
Avoid overfilling the tortillas because they may split during rolling.
Place the rolled tortillas seam-side down so they stay closed during baking.
Cover the enchiladas evenly with sauce to prevent exposed tortilla edges from drying out.
Bake only until the cheese is melted and the filling is hot, since the chicken is already fully cooked.
Homemade Enchiladas Suizas
Ingredients:
Enchilada Filling
2 lb. boneless, skinless chicken thighs
1/2 large yellow onion
6 cups chicken stock
1 tsp. kosher salt
Enchilada Sauce
4 poblano peppers – roasted, seeded, and peeled (see above)
3 jalapeno peppers – roasted and seeded (see above)
3 cloves garlic – whole, unpeeled
6 oz. tomatillos – husks and stems removed
1/2 cup sour cream
1/2 cup cream cheese
1 tsp. kosher salt
Assembly
8 oz. Oaxaca cheese – shredded (you can substitute Monterrey Jack)
12 yellow corn tortillas
2 medium radishes – thinly sliced (optional)
2 tbsp. cilantro – chopped (optional)
Instructions:
Roast the poblanos and jalapenos. Peel the poblanos, then seed and stem them and the jalapnos (see above for detailed directions).
Add 2 pounds of chicken, 1/2 of a yellow onion, 3 cloves of garlic, 1 tsp. of kosher salt, and 6 cups of chicken stock to a pot. If the chicken isn’t covered by the stock, add enough water to make up the difference.
Bring to a boil. Reduce to a simmer and cook for 40 minutes. Add the tomatillos an cook an additional 20 minutes.
Preheat your oven to 375 degrees with the rack in the center position.
Remove the tomatillos and garlic from the pot with a slotted spoon. Squeeze the garlic cloves out of their skins, then place them and the tomatillos in a blender jar.
Add all of the roasted peppers, the sour cream, the cream cheese, and 1 tsp. of kosher salt. Blend until smooth.
Test to see if the chicken is tender enough to shred. If not, continue cooking until tender. If so shred with two forks or shred in a stand mixer with the paddle attachment attached.
Remove the onion with a slotted spoon, and chop finely with a knife. Mix into the shredded chicken.
Add three tablespoons of oil into a frying pan and heat on medium-high. Fry the tortillas on each side until starting to brown, but not crispy. Drain on a paper-towel-lined plate.
Once the tortillas are cool enough to handle, add 1/4 to 1/3 cup of the shredded chicken to a tortilla, roll, and place seam side down in your baking pan. once the pan is full, pour the sauce over the top.
Top with the shredded Oaxaca cheese. Bake for ten minutes, until the cheese is completely melted.
Tip: if you end up with extra shredded chicken, just sprinkle it over the top of the enchiladas before adding the sauce.
Remove from the oven and top with the sliced radishes and chopped cilantro. Serve immediately.
Enjoy !!
Important Notes When Making Homemade Enchiladas Suizas
Poblano and jalapeño peppers can vary naturally in heat level.
Removing seeds reduces some heat, but much of a chile’s heat is concentrated in the inner membranes.
Chicken thighs are especially forgiving, but they should still be cooked only until tender enough to shred.
The cooking liquid can be saved and used for soups, rice, or thinning the enchilada sauce if needed.
Corn tortillas can crack if they are not softened before rolling.
Light frying helps make the tortillas flexible and gives them better flavor.
The sauce should be smooth and pourable rather than extremely thick.
If the sauce becomes too thick, blend in a small amount of reserved chicken broth.
Oaxaca and Monterey Jack cheeses can both contain significant sodium.
Add extra salt only after tasting the finished sauce.
The radishes should be added after baking so they remain crisp.
Cilantro is best added just before serving for maximum freshness.
These enchiladas are best served soon after baking while the cheese is hot and melted.
How to Enjoy Homemade Enchiladas Suizas After Cooking
Once the enchiladas come out of the oven, allow them to rest for about 3–5 minutes. This gives the sauce and melted cheese time to settle slightly and makes the enchiladas easier to serve without falling apart.
Transfer two or three enchiladas to each plate and spoon a little extra creamy green sauce over the top if available.
Finish each serving with thinly sliced radishes and chopped cilantro. The crisp radishes create a refreshing contrast with the soft tortillas, creamy sauce, and melted cheese.
A little extra sour cream, sliced avocado, queso fresco, fresh lime juice, or pickled onions can also be added for more flavor and texture.
Enchiladas Suizas pair beautifully with Mexican rice, cilantro-lime rice, refried beans, black beans, charro beans, corn salad, or a simple cabbage slaw.
For a lighter side, serve them with sliced avocado, tomato salad, or shredded lettuce dressed with lime.
For the best bite, cut through the melted cheese, creamy roasted-pepper sauce, corn tortilla, and shredded chicken together. The flavors should be smoky, tangy, creamy, savory, and gently spicy.
If you have leftovers, refrigerate them in an airtight container and reheat gently in the oven. Covering the pan with foil during reheating helps prevent the tortillas from drying out.
Nutrition Information
Approximate nutrition per serving, based on about 6 servings:
Calories: 610 kcal | Total Fat: 35 g | Saturated Fat: 15 g | Monounsaturated Fat: 11 g | Polyunsaturated Fat: 5 g | Cholesterol: 155 mg | Sodium: 1,050–1,450 mg depending on chicken stock, cheese, added salt, and frying oil | Total Carbohydrates: 34 g | Dietary Fiber: 5 g | Sugars: 6 g | Protein: 40 g
Additional estimate:
Calcium: 320–430 mg | Potassium: 850–1,050 mg | Iron: 3–4 mg | Vitamin A: 1,200–1,800 IU | Vitamin C: 30–50 mg
Frequently Asked Questions:
Can I use flour tortillas instead of corn tortillas for this recipe?
Yes, you can use flour tortillas, but keep in mind that corn tortillas are more traditional for enchiladas and offer a distinct flavor and texture.
If you prefer flour tortillas, you may skip the frying step as they tend to be more pliable.
How do I roast poblano and jalapeno peppers?
To roast the peppers, you can either use a gas stove, an oven broiler, or a grill.
Place the peppers directly on the flame or under the broiler, turning occasionally until the skin is charred and blistered on all sides.
Then place them in a bowl, cover with plastic wrap, and let them steam for 10-15 minutes. After steaming, the skin will peel off easily.
Can I use chicken breasts instead of thighs for the enchilada filling?
Yes, you can use boneless, skinless chicken breasts instead of thighs.
However, keep in mind that chicken breasts tend to be leaner and might be less tender than thighs when cooked.
Adjust the cooking time accordingly to avoid overcooking the breasts.
How can I make this recipe spicier or milder?
You can adjust the spiciness of the enchilada sauce by modifying the number of jalapeno peppers used or including the seeds for more heat.
For a milder sauce, remove all seeds and membranes from the jalapeno peppers or use fewer jalapenos.
How should I store and reheat leftover enchiladas?
Store any leftover enchiladas 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 bake at 350°F for 15-20 minutes or until heated through.
You can also reheat individual portions in the microwave, but the tortillas may become slightly softer.