Enchiladas Suizas (Swiss-Style Chicken Enchiladas)
Chicken-filled corn tortillas rolled in green tomatillo sauce and cream, blanketed in melted cheese.
Made with Lime crema (Mexican soured cream sauce) and Green enchilada sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelEasy
- Costabout £3.06 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). Mix your ready made green enchilada sauce (see the base recipe) with 100 ml of the lime crema in a pan and warm gently without boiling.
- 2
Fry the onion in 1 tablespoon of oil for 6 minutes until soft. Mix with the shredded chicken and 4 tablespoons of the warm sauce.
6 min - 3
Soften the tortillas one at a time in a dry frying pan for 20 seconds each side, or microwave them wrapped in a damp tea towel for 1 minute, so they roll without cracking.
0 min 40 s - 4
Spread a ladleful of sauce over the base of a baking dish. Fill each tortilla with chicken, roll up and place seam down in the dish.
- 5
Pour the rest of the sauce over the top and scatter with cheese. Bake for 20 minutes until bubbling and golden at the edges.
20 min - 6
Rest for 5 minutes. Drizzle with the remaining 50 ml of crema and finish with coriander.
Tips
- Warm the tortillas properly. Cold corn tortillas crack when rolled.
- Keep the sauce below boiling after adding the crema, or the dairy may split.
- Use cooked chicken thighs for juicier filling; poach or roast them first and shred while warm.
Storing and freezing
Keeps 3 days in the fridge, covered. Reheat in a hot oven until bubbling and steaming hot throughout. Freeze unbaked for up to 2 months and bake from thawed.
Questions
Why are they called enchiladas suizas?
The name refers to the Swiss dairy that inspired the creamy, cheesy topping. They are a Mexico City classic from the early 1900s, usually with green sauce.
Can I use flour tortillas?
Yes, and they roll without cracking, but the dish will no longer be gluten free. Use 8 small flour tortillas for the same filling.
Can I make them ahead?
Yes. Assemble up to the cheese, cover and chill for 24 hours, then bake for 25 minutes. Add the final crema after baking.
More made with lime crema (mexican soured cream sauce)
Chilaquiles de Birria (Birria Chilaquiles with Fried Eggs)
GFNFHPElotes Asados al Limón (Grilled Corn on the Cob with Lime Crema)
EFNFAlitas de Pollo Sazonadas al Horno con Crema de Lima (Taco-Spiced Baked Chicken Wings)
GFEFNFPapas Sazonadas al Horno con Crema de Lima (Taco-Spiced Roast Potato Wedges)
GFEFNFSee every dish made with lime crema (mexican soured cream sauce)
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.