Enchiladas Suizas (Swiss Style Chicken Enchiladas)
Rolled corn tortillas filled with chicken, blanketed in a creamy green tomatillo sauce and melted Swiss style cheese.
Made with Salsa verde (cooked tomatillo salsa) and Corn tortillas from masa harina and Shredded chicken (pollo deshebrado). Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelMedium
- Costabout £3.15 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Lightly oil a large baking dish.
- 2
Pour your ready made salsa verde (see the base recipe) into a blender with the soured cream. Blend for 10 seconds until smooth and pale green. Pour into a pan and warm gently for 5 minutes; do not let it boil hard.
5 min - 3
Mix the shredded chicken with 4 tablespoons of the green cream sauce and a third of the grated cheese.
- 4
Heat the oil in a small frying pan. Dip each corn tortilla in for 5 to 8 seconds on each side until soft and pliable, then drain on kitchen paper.
- 5
Fill each tortilla with a line of chicken, roll up and place seam side down in the dish. Pour over the rest of the sauce so every enchilada is covered, then scatter over the remaining cheese and the onion rings.
- 6
Bake for 15 to 20 minutes until the cheese has melted and the sauce is bubbling at the edges. Check the chicken is steaming hot all the way through. Scatter with coriander and serve.
18 min
Tips
- A quick dip in hot oil stops the tortillas tearing and soaking up too much sauce. Skip it and they will split when you roll.
- Add the soured cream off the heat or warm it gently. Boiling a cream sauce can make it split.
- The Swiss name comes from the creamy, cheesy topping. Emmental or Gruyère both melt well here.
Storing and freezing
Cover and chill leftovers within 2 hours. Keep up to 3 days in the fridge. Reheat covered in the oven at 180°C (160°C fan, gas mark 4) until steaming hot all the way through.
Questions
What is the difference between enchiladas verdes and enchiladas suizas?
Enchiladas verdes use a plain green salsa. Enchiladas suizas add cream to the sauce and melted cheese on top, so they are richer and milder.
Can I use flour tortillas?
You can, but corn tortillas are more traditional and keep the dish gluten free. If you use flour tortillas, skip the oil dip and just warm them to roll without splitting.
Can I assemble them ahead?
Yes. Assemble without the sauce on top, chill for up to a day, then add the sauce and cheese just before baking, with 5 extra minutes in the oven.
More made with salsa verde (cooked tomatillo salsa)
Huevos Divorciados (Divorced Eggs)
DFNFVPollo en Salsa Verde (Chicken in Green Tomatillo Sauce)
DFEFNFChilaquiles Verdes con Pollo Asado (Green Chilaquiles with Grilled Chicken)
GFEFNFTacos de Coliflor Adobada (Adobo Cauliflower Tacos)
GFDFEFSee every dish made with salsa verde (cooked tomatillo salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.