Enchiladas Suizas are a Mexican classic featuring corn tortillas filled with seasoned shredded chicken and smothered in a creamy roasted tomatillo and Anaheim pepper green sauce. The homemade sauce made from charred fresh ingredients delivers authentic flavor that outperforms canned versions.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a large grill pan or on a baking sheet, combine the Anaheim peppers, tomatillos, garlic cloves, and onion. Drizzle with a little oil and season with salt and pepper.
Roast the vegetables on the stovetop or under a broiler, turning occasionally, until they are softened and charred in spots.
Once roasted, remove the stems and seeds from the peppers.
Transfer all the roasted vegetables to a blender. Add the chicken bouillon powder, salt, pepper, sour cream, heavy cream, water, and cilantro.
Blend on high until the sauce is completely smooth.
Season the chicken breasts generously on both sides with garlic powder, Mexican steak seasoning, paprika, salt, and pepper.
Heat a couple of tablespoons of oil in a large skillet over medium-high heat. Cook the chicken breasts until golden brown and cooked through, about 5-7 minutes per side.
Remove the chicken from the skillet and let it rest for a few minutes, then shred it using two forks or a food chopper.
Pour the blended green sauce into a pot and bring it to a gentle simmer over medium heat.
In a separate pan, heat about 1/2 inch of oil. Quickly fry each corn tortilla for about 10-15 seconds per side just to soften it. Drain on paper towels.
To assemble, fill each softened tortilla with a portion of the shredded chicken and a sprinkle of shredded cheese, then roll it up tightly.
Place the rolled enchiladas seam-side down in a large, deep pan or baking dish.
Pour the warm green sauce over the enchiladas, ensuring they are all covered.
Top generously with the remaining shredded cheese.
Cover the pan and let it simmer on low heat for 5-10 minutes, until the cheese is fully melted and the sauce is bubbly.
Serve hot, optionally with a side of Mexican rice.
Store assembled enchiladas covered in the refrigerator for up to 3 days; reheat covered in a 350°F oven for 20–25 minutes until heated through. The sauce can be frozen separately for up to 2 months.
blender or food processor (for sauce) · baking dish (9×13 inch) · roasting pan or baking sheet
Yes. Roast the tomatillos and peppers up to 2 days ahead, refrigerate, then blend with sour cream and cilantro just before assembling.
Enchiladas Suizas are defined by their creamy green sauce made from roasted tomatillos and peppers, combined with sour cream and heavy cream for richness.
Corn tortillas are traditional and hold up better to the creamy sauce, but flour tortillas work if you prefer a softer texture.
Bake until the sauce is bubbling around the edges and the cheese on top is melted and lightly golden, typically 25–30 minutes at 350°F.
Replace sour cream with dairy-free sour cream and heavy cream with full-fat coconut milk or oat cream for a plant-based version.
Mexican-Style Shrimp Cocktail With Tajín
5 min
Rajas Con Queso
30 min
Braised Pork with Tamale
285 min
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
Fresas con Crema (Strawberries and Cream)
5 min
Fresas Con Crema
10 min
Fresas Con Crema (Strawberries and Cream)
10 min
