Chicken Enchiladas Suizas

About this Recipe

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By: Rachel

I may have been on a first date, but it was the chicken enchiladas suizas that truly won me over. This isn’t just a love story—it’s also a recipe for one unforgettable dish, and why you’ll want to try this easy enchiladas suizas recipe at home.

A First Date—and the Enchiladas That Stole the Show

On our first date, my husband and I dined at Gracia, Chester Gerl’s wonderful Seattle restaurant specializing in traditional Mexican cuisine. Chef Gerl imports non-GMO heirloom corn from Oaxaca, where it is nixtamalized in-house.

The Magic of Fresh Masa and Nixtamalization

Nixtamalization is the process of cooking corn in an alkaline solution that softens the corn and develops its flavor and aroma. This is while also imparting the corn with calcium and activating the natural amino acids and vitamins found within. Aztecs and Mayans achieved this by boiling kernels with limestone or ash. Nowadays, water with pickling lime is typically used. Chef Gerl’s onsite nixtamalization produces fresh masa—the basis for Gracia’s memorable homemade tortillas, tamales, tostadas, and more.

That unmistakable flavor of fresh masa is what sets truly exceptional dishes apart. Especially something as rich and layered as chicken enchiladas suizas. The earthy, toasty corn notes create the perfect canvas for creamy salsa, melted cheese, and tender chicken.

If you’ve ever eaten a homemade corn tortilla made from fresh masa, you know it’s an unforgettable experience. Your entire mouth explodes with the flavor of corn—a depth that’s hard to describe. I can only compare it to the difference between hot, homemade mashed potatoes and dehydrated flakes. Between a strong cup of coffee from freshly ground beans and a cup of instant. Once you’ve tasted the real thing, you just know.

What Makes Gracia’s Chicken Enchiladas Suizas Unforgettable

So when I first tasted the Enchiladas Suizas at Gracia, you will not blame me for forgetting that I had just met the love of my life. All of my attention was focused on the plate before me. The lovingly handmade corn tortillas; the fork-tender, sumptuous chicken; the luscious and creamy tomatillo salsa; the beguilingly stretchy Chihuahua cheese; the crunchy, briny pickled red onions. 

I had no time for love. Fguring out the secret behind these enchiladas was a serious and far more pressing matter. By now, my husband is used to playing second fiddle to the dishes with which I become temporarily obsessed. Besides, he was just as focused on his halibut tacos—fried to golden-brown, crispy perfection. And then nestled in a fresh tortilla stuffed with crunchy red cabbage, chipotle crema, jalapeños, and piquant lime.

An Enchiladas Suizas Recipe That Is Worth Recreating

The story goes that Enchiladas Suizas (Swiss enchiladas, named for their generous use of dairy) originated in 1950 at Mexico City’s Sanborn Café. This rich, decadent dish is worth experiencing both at home and out. I encourage you to try your hand at making this chicken enchiladas suizas recipe at home. I also suggest that you try it at a restaurant like Gracia, which makes tortillas daily using fresh masa.

Tips for Making This Easy Enchiladas Suizas Recipe at Home

This recipe may have multiple steps, but don’t let them intimidate you. You can save time by using store-bought tortillas or shredded leftover rotisserie chicken. Your local Latin American market may sell excellent salsa verde. Don’t worry—this dish will be delicious whether you take the weekend to make everything from scratch or take a few shortcuts for an easy midweek dinner.

And if you loved these suizas, perhaps you’ll want to try the birria enchiladas recipe next. They’re deeply savory, cheesy, and just as irresistible!

Enchiladas Suizas

This creamy, satisfying, classic Mexican dish is love at first bite.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 15 minutes mins

Slow-Cooker Time 6 hours hrs

Meal Type Main Dish

Good For Mexican, Slow Cooker

Yield 6 servings

Equipment

• Chef's Knife
• Cutting board
• Tortilla Press if making your own tortillas
• Slow Cooker or braise the chicken in your oven at a low temperature)
• High-Powered Blender or a food processor
• Food Processor or a blender
• Kitchen scale or measuring cups and spoons
• Measuring cups and spoons or kitchen scale

Ingredients

  

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Shredded chicken

• 2-3 pounds (1-1 ⅓ kilo) skin-on, bone-in chicken breasts or thighs
• 3 cups (700mL) water
• 1 quartered white onion
• 3 cloves garlic smashed
• 1 halved jalapeño pepper
• 1 teaspoon kosher salt

Pickled onions

• 1 thinly-sliced red onion
• 1 cup (235mL) hot water
• ¼ cup (60mL) white vinegar
• 1 teaspoon kosher salt
• ½ teaspoon white sugar

Creamy salsa verde

• 2 pounds (1 kilo) tomatillos husked and rinsed in hot water
• 1 small quartered white onion
• ½ fresh jalapeño pepper
• 2 cloves smashed garlic
• ¼ cup (4g) chopped cilantro
• ½ cup (120g) Mexican crema 
• 1 teaspoon kosher salt

Corn tortillas

• 2 cups (180g) masa harina (I like Masienda brand)
• 1 ¼ cups (395mL) warm water
• 1 pinch kosher salt

For the enchiladas

• 12 corn tortillas
• Vegetable oil for softening the tortillas (unless using fresh tortillas)
• 2 cups (250g) Chihuahua cheese shredded
• ¼ cup (35g) Cotija cheese crumbled
• 1 cup (75g) shredded iceberg lettuce
• ½ cup (120g) Mexican crema

Step by Step Instructions

 

Shredded Chicken

• Add all ingredients to a slow-cooker, and cook on low (4 hours for breasts or 8 hours for thighs) or until fork-tender.
• Allow the chicken to cool and shred, discarding the skin, bones, and vegetables.

  Use immediately, or store the chicken in some of the simmering liquid to prevent it from drying out. The remaining braising liquid may be refrigerated or frozen and used for another purpose.
  

Pickled Onions

• Place the sliced onion in a glass container, and sprinkle with salt and sugar. Add the vinegar, and pour the hot water over the onions. If desired, add whole garlic cloves and/or peppercorns. Serve after 30 minutes, or store in an airtight container in the refrigerator for up to a week.
  

Creamy Salsa Verde

Step 1

• In a medium saucepan, boil the tomatillos, onion, jalapeno, and garlic. Simmer for 15-20 minutes until cooked (the bright green of the tomatillos will have dulled throughout).

Step 2

• Transfer into a food processor or blender. Add the cilantro, and purée to a smooth consistency. Add the crema and ¼ teaspoon salt, and blend until smooth. Taste, and add more salt if needed. Pour into a bowl, and set aside.
  
• 

Corn Tortillas

Step 1

• Add the masa harina to a large bowl, and slowly add in the water while stirring with a wooden spoon. Knead until smooth (the dough should neither fall apart nor stick to your hand), adding more masa harina or water if necessary to achieve the correct consistency.

  Form into small balls, and press between two sheets of parchment in a tortilla press.
  

Step 2

• Cook on a hot griddle or cast-iron pan for 40-60 seconds per side, and set aside in a tortilla warmer or wrapped in a clean tea towel until ready to use. (They do not keep well, so do not cook more than a few hours ahead of time.)
  

To make the enchiladas:

• Preheat your oven to 425°F (220°C), and coat the bottom of a heavy medium-size casserole dish with a layer of creamy salsa verde.
• Soften store-bought tortillas by brushing them lightly with vegetable oil and heating them in a very hot cast-iron skillet for about 30 seconds on each side. Let each tortilla rest until cool enough to handle.
• Fill each tortilla with about 2 tablespoons each shredded chicken and Chihuahua cheese. Roll each tightly, placing it seam-side down in the casserole dish.
  
• When all of the tortillas have been filled, pour the salsa verde over the enchiladas, and distribute the remaining Chihuahua cheese over the top.

  Bake for about 15 minutes, until the sauce is bubbling at the side and the cheese is browned in spots. If your cheese is not browning, just pop it under the broiler for 2-3 minutes, watching carefully to ensure it does not burn.
  
• Remove the enchiladas from the oven and drizzle with the crema. Sprinkle the Cotija cheese, iceberg lettuce, and pickled onions over the top. Serve immediately.