Enchiladas Suizas Rojas

Enchiladas Suizas Rojas are a rich, comforting expression of Mexican cuisine with European influence—a dish where bold meets creamy in the most delicious way.

Rooted in tradition yet refined by a touch of indulgence, these enchiladas are filled with tender shredded chicken and melty cheese, then blanketed in a luxurious tomato-guajillo cream sauce. The name “Suizas,” meaning “Swiss,” refers to the generous use of dairy that gives this dish its signature velvety texture.

Baked until bubbly and golden, it’s a recipe that brings warmth, complexity, and soul to the table—perfect for gatherings or cozy nights in.

Why People Will Love This Enchiladas Suizas Rojas Recipe:

Creamy comfort with a bold twist: The rich tomato-guajillo cream sauce offers a deeply satisfying balance of tanginess, warmth, and velvety texture that feels both familiar and indulgent.

Melt-in-your-mouth textures: From the soft corn tortillas to the juicy shredded chicken and gooey melted cheese, every bite delivers a comforting contrast of softness and creaminess.

Homemade flavor that feels elevated: While the ingredients are humble and accessible, the layered cooking method—boiling, blending, and baking—results in a dish that tastes like something special made with care.

A cross-cultural classic: This recipe beautifully blends Mexican tradition with Swiss-influenced creaminess, making it a unique fusion that stands out from more common enchilada styles.

Highly customizable: Whether you want to spice it up, swap in a vegetarian filling, or try different cheeses, the recipe adapts easily to personal taste while retaining its signature soul.

Perfect for gatherings or meal prep: It’s easy to make ahead, scale up for a crowd, or enjoy as comforting leftovers—making it as practical as it is delicious.

Key Ingredients:

Corn Tortillas: The essential base of this dish, corn tortillas bring a subtle earthiness and soft bite that cradles the filling and absorbs the creamy sauce without becoming soggy. Their simplicity allows the sauce and cheese to shine.

Shredded Chicken: Tender and mild, shredded chicken acts as the hearty core of the enchiladas. It soaks up the flavors around it—especially the smoky tomato sauce—while adding satisfying protein and texture.

Melting Cheese (Oaxaca, Chihuahua, Mozzarella): These cheeses melt beautifully into the filling and over the top, creating that signature stretchy, gooey layer that ties everything together with richness and creaminess.

Tomatoes: Fresh tomatoes form the heart of the sauce, providing natural acidity, sweetness, and body. When blended and simmered, they build the foundation for a robust, flavorful red base.

Guajillo Chile: A mild dried chile that adds complexity rather than heat. Its subtle smokiness and touch of fruitiness elevate the sauce and give it depth without overpowering.

Mexican Crema (or Sour Cream): This is what gives Suizas enchiladas their name. The crema adds silkiness, tang, and a luxurious creaminess that transforms the tomato sauce into something irresistibly smooth.

Onion and Garlic: These aromatics round out the sauce with sweetness and pungency, deepening its savory profile and enhancing the tomatoes’ natural flavor.

Chicken Bouillon: A key seasoning element that delivers concentrated umami and salt, giving the sauce a full-bodied, savory richness that ties all the components together.

Expert Tips:

Lightly toast the dried chile before boiling: If using the guajillo pepper, toast it in a dry pan for 30 seconds per side before simmering. This intensifies its flavor and releases aromatic oils, enhancing the depth of the sauce.

Roast instead of boil for a deeper sauce: For added complexity, roast the tomatoes, garlic, and onion instead of boiling them. The caramelization creates a smokier, sweeter, and more concentrated flavor base.

Strain the sauce for a silky finish: After blending, pass the tomato-chile mixture through a fine mesh sieve to remove skins and seeds. This creates a velvety smooth sauce that clings beautifully to the tortillas.

Warm the crema before adding: To prevent curdling when adding crema to the hot sauce, let it come to room temperature or warm it slightly. Stir it in gently off the heat to maintain a smooth consistency.

Preheat your baking dish: Pour a bit of sauce into a warm dish before placing the rolled enchiladas inside. This keeps the bottom layer from becoming soggy and allows the enchiladas to heat evenly.

Use a cheese blend for best melt and flavor: Combining Oaxaca (for stretch), Chihuahua or Monterey Jack (for flavor), and a touch of sharp cheddar (for edge) can create a more dynamic cheese topping.

Layer sauce strategically: Coating the bottom of the dish with sauce and saving enough to generously cover the enchiladas before baking ensures every bite is saucy, creamy, and well-balanced.

Let them rest before serving: After baking, allow the enchiladas to sit for 5–10 minutes. This helps the sauce settle and the cheese set slightly, making them easier to serve without falling apart.

Garnish with contrast: Finish with a bright touch—fresh cilantro, parsley, thinly sliced red onion, or even pickled jalapeños—to cut through the richness and add a fresh pop of color and flavor.

Enchiladas Suizas Rojas

Ingredients:

For the Enchiladas:

8 corn tortillas (soft and pliable for rolling)

2 cups cooked chicken, finely shredded

1 cup shredded melting cheese (such as Oaxaca, Chihuahua, mozzarella, or any mild, gooey cheese)

Neutral cooking oil, for lightly pan-frying the tortillas

For the Creamy Tomato Sauce:

1 pound ripe tomatoes, cored

1 dried guajillo chile (optional – substitute with your favorite dried pepper)

1 small yellow or white onion, peeled and quartered

1 tablespoon chicken bouillon powder or paste

1 cup Mexican crema (or substitute sour cream)

1 tablespoon unsalted butter

1 clove fresh garlic, peeled

Sea salt and freshly ground black pepper, to taste

Instructions:

Prepare the tomato base:

In a small pot, add the tomatoes and guajillo pepper.

Cover with water and simmer until the tomatoes are fully softened.

Let cool slightly, then peel the tomatoes and remove their stems.

Blend the sauce:

Transfer the tomatoes, chile, garlic, onion, chicken bouillon, and 1 cup of water to a blender.

Blend until smooth.

Cook the sauce:

In a skillet, melt the butter over medium heat.

Pour in the blended mixture and simmer for about 3 minutes, or until slightly thickened.

Stir in the crema, season with salt and pepper, and cook until the sauce is creamy and coats the back of a spoon.

Remove from heat.

Prep the tortillas:

Preheat your oven to 350°F (175°C).

In a skillet, heat a bit of oil and briefly fry each tortilla on both sides just until softened—do not allow them to crisp.

Set them on paper towels to drain excess oil.

Ragù alla Bolognese (Pappardelle Bolognese)

Butter Pecan Praline Poke Cake

Seafood Pasta

Assemble the enchiladas:

Place a tortilla on a plate, fill with a portion of shredded chicken and cheese, then roll it tightly.

Arrange seam-side down in a baking dish with half of the sauce already spread on the bottom.

Repeat with remaining tortillas.

Finish and bake:

Pour the remaining creamy sauce over the rolled enchiladas and sprinkle the top with the rest of the cheese.

Bake for 20 minutes or until hot and bubbly.

Garnish and serve:

Top with chopped parsley or cilantro and serve immediately while hot and creamy.

Notes:

Don’t over-fry the tortillas: You want them just soft enough to roll easily. If they crisp up, they’ll crack when you try to fill and roll them.

Make-ahead friendly: Assemble the enchiladas without the sauce, cover tightly, and refrigerate for up to 24 hours. Add the sauce and cheese just before baking.

Easy to scale: Doubling this recipe is simple—just double each ingredient and use a larger baking dish.

For added depth: Try roasting the tomatoes, garlic, and onion before blending for a smokier, more complex flavor.

Sauce can be made in advance: Store the creamy tomato sauce in the fridge for up to 3 days, making weeknight prep even quicker.

Important Notes When Making Enchiladas Suizas Rojas:

Tortilla preparation is critical: Corn tortillas must be softened before rolling—either by lightly frying or warming on a griddle—to prevent tearing. Skipping this step often results in broken enchiladas or uneven texture after baking.

Avoid overfilling the tortillas: While it’s tempting to load them with chicken and cheese, too much filling will make rolling difficult and can cause them to unravel or bake unevenly. A modest amount ensures structure and allows the sauce to permeate every bite.

The sauce is the soul of the dish: Balance is key—if the tomatoes are too acidic, the crema will help mellow them. Always taste and adjust with salt, pepper, or even a small pinch of sugar to round out the flavor if needed.

Let the sauce thicken naturally: Simmer the tomato mixture until it slightly reduces before adding the crema. This ensures the final sauce will coat the enchiladas properly and won’t pool in the dish or become too runny during baking.

Cheese behavior matters: Use cheese that melts smoothly. Some packaged cheeses contain anti-caking agents that prevent melting. For best results, grate your cheese fresh from a block.

Layering impacts final texture: Always begin with a layer of sauce on the bottom of the baking dish—this prevents sticking and adds moisture underneath. Save enough sauce to fully blanket the rolled enchiladas so they don’t dry out in the oven.

Resting time enhances serving and flavor: Let the enchiladas rest briefly after baking. This helps the cheese set slightly, allows the flavors to meld, and makes them easier to slice and plate without falling apart.

Garnish thoughtfully: A sprinkle of fresh herbs or finely chopped onions adds freshness and contrast to the richness of the dish—don’t skip the garnish; it brings balance and visual appeal.

How To Enjoy Enchiladas Suizas Rojas After Cooking

Let It Rest Briefly Before Serving

Once out of the oven, allow the enchiladas to sit for 5–10 minutes. This resting period helps the sauce settle and thicken slightly, making it easier to plate and more cohesive in flavor and texture.

Serve While Hot and Bubbly

Enchiladas Suizas Rojas are best enjoyed warm when the cheese is still melty and the sauce is silky. Use a wide spatula to gently lift and serve each portion without breaking the rolls.

Add Fresh Garnishes for Contrast

Just before serving, add a handful of chopped cilantro or parsley to brighten the rich flavors. You can also top with thinly sliced radishes, crumbled cotija cheese, or a drizzle of crema for extra color, texture, and acidity.

Pair Thoughtfully

Side Ideas:

Light green salad with lime vinaigrette
Mexican rice or arroz verde
Refried black or pinto beans
Grilled vegetables or corn on the cob

Drink Pairings:

A crisp lager or light Mexican beer
Refreshing agua fresca (like hibiscus or cucumber-lime)
A zesty white wine such as Sauvignon Blanc or Albariño

Enjoy Mindfully—One Bite at a Time

Take a moment to savor the layers: the slight tang from the crema, the softness of the tortilla, the smoky warmth from the guajillo chile, and the juicy chicken inside. It’s a dish built on contrasts, so eat slowly and enjoy the journey of flavor and texture.

Store and Reheat Properly (If Any Left!)

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven, covered with foil, for 15–20 minutes to preserve texture. Avoid microwaving, which can make tortillas rubbery and the sauce separate.

Nutrition Information

For Enchiladas Suizas Rojas, estimated per serving (assuming 4 servings total, or 2 enchiladas per person), and presented in the format you requested:

Frequently Asked Questions:

What makes these enchiladas “Suizas”?

“Suizas” means “Swiss” in Spanish, referring to the creamy, dairy-rich sauce that distinguishes this style of enchiladas. The addition of Mexican crema (or sour cream) in the tomato-based sauce is inspired by Swiss culinary influences, creating a smooth, velvety texture.

Can I make this dish less rich or lower in fat?

Yes, you can lighten the dish by using low-fat sour cream or Greek yogurt instead of full-fat crema, reducing the cheese, and skipping the tortilla frying step—just warm them on a dry skillet instead. These adjustments maintain flavor while cutting down on richness.

What protein can I use instead of chicken?

Shredded turkey, pulled pork, or sautéed mushrooms are great alternatives. For a vegetarian version, try a mix of black beans and roasted vegetables like zucchini or bell peppers.

Can I make the sauce ahead of time?

Absolutely. The creamy tomato-guajillo sauce can be made up to 3 days in advance and stored in the refrigerator. Warm it slightly before assembling the enchiladas to ensure a smooth pour and even baking.

How do I keep the tortillas from cracking when rolling?

To keep the tortillas pliable, briefly fry them in oil or warm them in a hot skillet before filling. This softens the corn and prevents splitting during assembly and baking.

Why should I fry the tortillas before filling them?

Lightly frying corn tortillas prevents them from cracking when rolled and helps them hold up during baking. It also adds flavor and creates a barrier that keeps them from becoming too soggy once the sauce is added.

Do I have to peel the tomatoes after boiling?

Yes, peeling the tomatoes after boiling is important for a smooth, velvety sauce. Skipping this step can leave tough skins in the blended mixture, which affects both texture and appearance.

My sauce turned out too thick—how can I fix it?

If your sauce thickens too much while simmering, simply stir in a splash of water or chicken broth until it reaches the desired consistency. It should coat the back of a spoon but still pour easily.

How do I keep the enchiladas from sticking to the baking dish?

Spread a generous layer of the creamy tomato sauce on the bottom of the baking dish before placing the rolled enchiladas. This prevents sticking and adds moisture and flavor from the bottom up.

Can I assemble the enchiladas ahead of time?

Yes, you can roll and arrange the enchiladas in the baking dish up to a day in advance. For best results, store them covered in the fridge without the sauce. Add the sauce and cheese just before baking to preserve texture.