Enchiladas Suizas or Chicken Enchiladas

There’s something incredibly comforting about a tray of warm, saucy enchiladas straight from the oven. These Enchiladas Suizas or Chicken Enchiladas take the bright, tangy flavor of tomatillos and pair it with tender shredded chicken and a silky crema Mexicana topping. The sauce is fresh, green, and vibrant thanks to tomatillos, serrano chiles, cilantro, onion, and garlic. I love how the slight heat from serranos balances the brightness of tomatillos and the cooling richness of crema—this is the kind of dinner that feels both homey and a little special.

Follow along for a straightforward, step-by-step guide that keeps things approachable while delivering maximum flavor. The ingredient list below is exact; measurements are important for the sauce to turn out just right. Read through the instructions once, then get cooking—these enchiladas come together quickly once your sauce and filling are ready.

Why you’ll love these Enchiladas Suizas or Chicken Enchiladas

• Fresh, tangy tomatillo sauce that’s bright and slightly tart.
• Layered flavors: charred tomatillos, garlicky depth, and herbal cilantro notes.
• Comforting baked assembly that feeds a family or leaves pleasing leftovers.
• Simple, pantry-friendly ingredients with an accessible technique.

Ingredients

• 1 pound (454 grams) tomatillos, husks removed, cored
• 1–2 serrano chiles, destemmed
• 1⁄2 medium white onion, peeled, coarsely chopped, and root end removed
• 3 cloves garlic, peeled
• 3⁄4 bunch cilantro
• Chicken broth as needed for thinning sauce
• 1 tablespoon (15 ml) vegetable oil
• 1 cup (237 ml) crema Mexicana
• Kosher salt to taste
• Optional additional ingredients you’ll want on hand for filling and assembly: shredded cooked chicken (quantity to suit; use your preferred amount), tortillas for rolling (corn or flour), shredded cheese for topping, and any garnishes like extra cilantro, lime wedges, or sliced avocado.

Prep and equipment

Before you begin, preheat your oven to 375°F (190°C) if you plan to bake the enchiladas immediately after assembly. You’ll also want a blender or food processor for the sauce, a skillet for charring and toasting, a baking dish for the finished enchiladas, and a saucepan or griddle if you decide to warm tortillas before rolling. Keep a spatula and a ladle handy for spreading sauce and filling.

Step-by-step instructions

1. Char and soften the tomatillos and chiles

Heat a skillet or griddle over medium-high heat. Add the tomatillos and serrano chiles directly to the hot surface. Cook, turning occasionally, until the tomatillos blister and develop some charred spots and the serranos soften and darken in places—about 6 to 8 minutes. This charring deepens the tomatillos’ flavor and mellows the serranos’ raw bite. Remove from heat and let cool slightly.

2. Prepare the aromatics

While the tomatillos cool, coarsely chop the 1⁄2 medium white onion (if you haven’t already) and set aside. Peel the 3 cloves of garlic so they’re ready to add to the blender. Rinse the 3⁄4 bunch of cilantro, shake or pat dry, and roughly chop the stems along with the leaves—the stems add bright flavor and are fine to blend.

3. Blend the sauce

Transfer the charred tomatillos and serrano chiles to a blender or food processor. Add the coarsely chopped 1⁄2 medium white onion, the 3 cloves garlic, and the 3⁄4 bunch cilantro. Blend on high until the mixture is smooth and uniformly green. If the sauce is too thick for your liking or difficult to blend, add chicken broth a tablespoon or two at a time until the sauce reaches a pourable, saucy consistency. Season with kosher salt to taste. Taste and adjust: if it needs brightness, a squeeze of lime helps, but keep in mind the crema will mellow the tang later.

4. Heat the sauce gently

Place a saucepan over medium heat and pour in the blended tomatillo sauce. Warm the sauce, stirring occasionally, until it’s hot and fragrant—about 3 to 5 minutes. If the sauce thickens more than you want, thin with small amounts of chicken broth. A gentle simmer helps the flavors meld and brings out the garlic and cilantro notes.

5. Finish the sauce with oil and crema

Remove the saucepan from the heat. Stir in the 1 tablespoon (15 ml) vegetable oil, which adds a silky mouthfeel and helps the crema incorporate smoothly. Next, stir in the 1 cup (237 ml) crema Mexicana until the sauce is creamy and evenly green. Taste and adjust salt as needed. The crema balances the tomatillo’s acidity and creates a luxurious finishing sauce for the enchiladas.

6. Prepare the chicken filling

If you’re using pre-cooked shredded chicken, warm it gently in a saucepan with a splash of the tomatillo sauce or chicken broth so it’s moist and easy to roll. If you need to cook chicken, poach or roast until fully cooked and shred with two forks. Toss the shredded chicken with a few spoonfuls of the tomatillo-crema sauce so the filling is flavorful but not overloaded—this helps the tortillas roll smoothly and prevents dryness.

7. Warm the tortillas

Lightly warm your tortillas to make them pliable and less likely to crack. You can warm them in a dry skillet for 20–30 seconds per side, wrap them in a damp towel and microwave for 20–30 seconds, or heat them on a griddle. Keep them covered until you’re ready to fill so they stay soft.

8. Assemble the enchiladas

Spoon a thin layer of the tomatillo-crema sauce into the bottom of a baking dish to prevent sticking and give the enchiladas extra sauce. Place a warmed tortilla on a plate or work surface, add a portion of the shredded chicken along the center, and roll snugly. Repeat with remaining tortillas and filling, arranging the rolled enchiladas seam-side down in the prepared baking dish so they sit snugly together.

9. Top and bake

Pour the remaining tomatillo-crema sauce evenly over the arranged enchiladas, letting it nestle into the seams and coat each roll. If desired, sprinkle shredded cheese over the top for a bubbly, golden finish. Place the baking dish in your preheated oven and bake until the sauce is bubbling and the cheese (if using) is melted and lightly browned—about 15 to 20 minutes. Remove from the oven and let sit for a few minutes before serving so the sauce sets slightly.

10. Serve and garnish

Serve the enchiladas hot, topped with extra crema, chopped cilantro, sliced avocado, or lime wedges if you like. A crisp side salad or simple rice completes the meal. Leftovers keep well and make excellent reheat-and-eat lunches.

Notes and tips for success

• Tomatillos should be firm and bright green. Remove all husk pieces and rinse well to remove the sticky residue before cooking.
• Adjust the serrano count to control heat. Use 1 serrano for mild heat and 2 for a spicier result.
• If the sauce seems thin after adding crema, simmer gently a few minutes to reduce and concentrate flavor. If it’s too thick, thin with chicken broth.
• Use crema Mexicana for a traditional taste and texture; sour cream can work in a pinch but will be tangier and less silky.
• Keep the sauce and filling breathing room—too much sauce inside the tortilla can make rolling messy.
• Make-ahead option: Prepare the sauce and shredded chicken a day in advance. Assemble and bake when ready, or fully assemble and refrigerate up to 24 hours before baking (add an extra 5–10 minutes to bake time if baking cold from the fridge).

Serving suggestions

These Enchiladas Suizas or Chicken Enchiladas are delicious with simple sides: a citrusy cabbage slaw, Mexican-style rice, or a handful of pickled onions for a pop of acidity. For drinks, a sparkling agua fresca or a cold cerveza (if you prefer) pairs nicely. Leftovers taste just as good—reheat in a 350°F (175°C) oven until warmed through, or microwave portions for a quicker option.

Frequently asked questions

Can I make this vegetarian? Yes—substitute the shredded chicken with roasted vegetables, mashed black beans, or crumbled, seasoned tofu. Adjust the sauce-skirting amounts so the filling remains easy to roll.

Can I freeze these enchiladas? Yes. Assemble in a freezer-safe dish, cover tightly, and freeze before baking. Bake from frozen at 375°F (190°C), adding about 20–30 minutes to the bake time, covering with foil for the first part of baking to prevent excessive browning.

How spicy are serrano chiles? Serranos pack a noticeable kick but are manageable—use one for gentle heat or two for more assertive spice. Remove seeds to reduce heat further, or replace with a milder chile if preferred.

Final thoughts

Fresh tomatillo sauce is what sets these Enchiladas Suizas or Chicken Enchiladas apart. The bright green sauce is vibrant and flavorful, and when enriched with crema Mexicana, it becomes lush and smooth—perfect for coating rolled tortillas filled with tender shredded chicken. This is a recipe that rewards a little prep and attention, delivering big flavor and plenty of comfort. Try it for a cozy weeknight dinner or a weekend gathering; either way, you’ll end up with a pan of saucy goodness that disappears fast.

Enjoy the simplicity and depth of this classic preparation—and when you make it, serve it warm, with good company and a few lime wedges on the side.