Red Enchiladas Suizas
Red Enchiladas Suizas are a comforting Mexican classic, blending soft corn tortillas filled with shredded chicken and cheese, all smothered in a rich, creamy tomato sauce and baked until bubbly and golden.
The name Suizas (Swiss) refers to the creamy dairy-based sauce — a European twist on traditional enchiladas that’s beloved across Mexican kitchens.
Why You’ll Love This Recipe
Bold and Creamy Flavor: The tangy tomato base and smooth crema make every bite luscious and satisfying.
Comfort Food with a Twist: Combines rustic Mexican ingredients with a silky, cheesy finish.
Great for Gatherings: It’s a crowd-pleaser and easy to make in batches.
Customizable: You can tailor the filling, cheese, or spice level to your preference.
Key Ingredients
Corn Tortillas – The traditional base for rolling your enchiladas.
Shredded Chicken – A great way to use leftovers or rotisserie chicken.
Melty Cheese – Oaxaca, Chihuahua, or mozzarella make for gooey perfection.
Tomatoes & Guajillo Pepper – Build a deep, savory base for the sauce.
Mexican Crema or Sour Cream – Adds richness and tang to the sauce.
Garlic, Onion, and Bouillon – Bring flavor and depth to the creamy tomato sauce.
Red Enchiladas Suizas
Ingredients
8 corn tortillas
2 cups shredded chicken
1 cup melty cheese (Oaxaca, Chihuahua, mozzarella, etc)
oil for frying (as needed)
For the creamy sauce:
1 lb tomatoes
1 guajillo pepper (optional, sub with your preferred pepper)
1 small onion
1 Tablespoon chicken bouillon
1 cup Mexican crema (or sour cream)
1 Tablespoon butter
1 clove garlic (peeled)
salt & pepper (to taste)
Instructions:
In a saucepan, combine the tomatoes and guajillo pepper. Cover with water and bring to a boil. Simmer until the tomatoes are soft. Let cool slightly, then remove the tomato skins and the pepper stem.
Transfer the cooked tomatoes, guajillo pepper, garlic, chicken bouillon, and 1 cup of water to a blender. Blend until smooth and creamy.
In a skillet, melt the butter over medium heat. Pour in the blended tomato mixture and cook for about 3 minutes, stirring occasionally, until slightly thickened.
Stir in the crema (or sour cream), season with salt and pepper, and continue cooking until the sauce thickens enough to coat the back of a spoon. Turn off the heat.
Preheat your oven to 350°F (175°C). Pour half of the creamy tomato sauce into the bottom of a baking dish and spread evenly.
In a small frying pan, heat 1/4 cup of oil. Lightly fry the corn tortillas one at a time for a few seconds per side until they’re soft and flexible. Drain on paper towels to remove excess oil.
Place a tortilla on a flat surface, spoon some shredded chicken and cheese onto one side, then roll it up tightly. Place it seam-side down in the baking dish. Repeat with all tortillas.
Once all enchiladas are rolled and placed, pour the remaining creamy sauce over the top. Sprinkle the rest of the cheese evenly.
Bake for about 20 minutes, or until the cheese is melted, golden, and bubbling.
Garnish with chopped cilantro or parsley and serve hot.
Tips and Shortcuts
Use Rotisserie Chicken for a quick and flavorful shortcut.
No Guajillo? Sub with another mild dried chili, or skip if you want a milder sauce.
Soften Tortillas Without Frying: Wrap them in a damp paper towel and microwave for 30–45 seconds.
Double the Sauce: It’s so good — make extra to freeze or pour over other dishes!
Nutrition Information
(Per serving, based on 4 servings)
Calories: ~410 | Protein: 23g | Fat: 24g | Carbs: 28g | Saturated Fat: 10g | Fiber: 4g | Sodium: 650mg
Kitchen Equipment Needed
Saucepan (for boiling tomatoes)
Blender
Frying pan or skillet
Baking dish
Spatula or tongs
Oven
Paper towels
Recipe Swaps and Variations
Vegetarian Option: Replace chicken with sautéed mushrooms, black beans, or roasted veggies.
Cheese Variety: Use Monterey Jack, pepper jack, or even goat cheese for a twist.
Spicy Kick: Add chipotle in adobo or chili flakes to the sauce for more heat.
Add Greens: Mix spinach or kale into the chicken filling for extra nutrients.
How to Store Leftovers
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Assemble and freeze before baking. Thaw overnight in the fridge, then bake as instructed.
Reheat: Warm in a 350°F oven or microwave with a splash of cream or broth to loosen the sauce.
Food and Drink Pairings
Sides: Serve with Mexican rice, refried beans, or a simple green salad.
Toppings: Add sliced avocado, pickled onions, or a drizzle of extra crema.
Drinks:
Horchata or agua fresca (tamarind, hibiscus)
A cold Mexican lager or light white wine (like Sauvignon Blanc)
Sparkling water with lime for a non-alcoholic pairing
Frequently Asked Questions:
What does “Suizas” mean in enchiladas?
“Suizas” means “Swiss” in Spanish, referring to the creamy sauce influenced by European (Swiss) dairy traditions.
Can I make this dish ahead of time?
Yes! Assemble the enchiladas up to a day in advance, cover, and refrigerate until ready to bake.
Is this recipe spicy?
It’s mild as written. For more heat, add extra chili peppers or hot sauce to the sauce.
Can I use flour tortillas instead of corn?
You can, but the texture will be softer and less traditional. Corn tortillas hold up better when baked.
Is it gluten-free?
Yes — as long as your chicken bouillon and tortillas are certified gluten-free.
Why do I need to fry the tortillas?
Light frying softens the tortillas, making them easier to roll and less likely to tear.
Can I skip blending the sauce?
For a smooth sauce, blending is key. If you don’t have a blender, mash everything well and strain for a similar result.
What if my sauce is too thin?
Simmer it a few more minutes to reduce, or stir in a spoonful of cream cheese or a cornstarch slurry to thicken.
How do I keep enchiladas from getting soggy?
Lightly fry tortillas and don’t over-saturate with sauce before baking.
Can I bake the tortillas instead of frying?
Yes. Brush them lightly with oil and warm them in the oven until soft and pliable.