There’s a warm hush in my kitchen when I make these Swiss Enchiladas — the tomatillos simmering, the poblanos crackling under the broiler, and the whole house smelling like Sunday supper. It takes me right back to a porch swing and a plate passed across the table. These are the kind of enchiladas that feel like a family hug.
Why make this recipe
This recipe is a gentle bridge between Mexican brightness and Southern comfort — tangy tomatillo sauce, smoky roasted poblanos, tender shredded chicken, and ooey-gooey cheese. It’s perfect for a weeknight dinner that still feels special, or for feeding a small crowd when you want everyone gathered around one warm dish.
How to make Swiss Enchiladas
Ingredients:
- 2 poblano chiles
- 1 teaspoon vegetable oil, plus more for frying
- 1½ pounds tomatillos, husks removed
- 2 serrano or jalapeño chiles (seeds removed for less heat, optional)
- 1 small white onion, halved and peeled
- 1 cup fresh cilantro, roughly chopped (plus more for garnish)
- 1 cup Mexican crema or sour cream
- 2 garlic cloves, roughly chopped
- Pinch of ground cumin
- 1 tablespoon kosher salt, plus more to taste
- 3 cups cooked chicken or turkey, shredded
- 2 cups shredded queso Oaxaca or mozzarella
- 8 (6-inch) corn tortillas
Directions:
- Roast the Poblanos — Preheat the oven to 425°F (220°C). Rub the poblanos lightly with the teaspoon of oil and set them on a sheet pan. Broil, turning occasionally, until the skins are blackened and blistered on all sides. Transfer them to a bowl and cover for 15 minutes so they steam. Peel off the charred skin, remove the seeds, and roughly chop the flesh.
- Prepare the Green Sauce — Rinse the tomatillos to remove their sticky coating. In a saucepan, combine the tomatillos, the serrano or jalapeño chiles, half of the onion, and 1 cup of water. Simmer over medium heat until the tomatillos soften and turn a brighter green. Drain and transfer to a blender. Add the roasted poblanos, cilantro, crema, garlic, cumin, and kosher salt. Blend until completely smooth and creamy. Taste and adjust seasoning.
- Prepare the Filling — Heat a thin layer of vegetable oil in a skillet over medium heat. Lightly fry each tortilla for a few seconds per side — you’re only softening them so they don’t crack when rolled. Drain the tortillas on paper towels. Finely mince the remaining half of the onion. In a bowl, combine the shredded chicken or turkey, minced onion, and 1 cup of the green sauce. Stir until well mixed.
- Assemble the Enchiladas — Spread a thin layer of the green sauce across the bottom of a baking dish to keep the enchiladas from sticking. Divide the chicken mixture evenly among the tortillas, roll each one tightly, and place seam-side down in the dish. Pour the remaining sauce evenly over the top and sprinkle with the shredded queso Oaxaca or mozzarella.
- Bake — Bake for about 20 minutes, or until the cheese has fully melted and the sauce is bubbling around the edges.
- Serve warm — Garnish with extra chopped cilantro if you like, and spoon a little crema over each plate for a tender, bright finish.
How to serve Swiss Enchiladas
Serve them right out of the oven with a simple side of fluffy white rice, refried beans, or a crisp green salad. A little extra crema or a squeeze of lime on top makes them sing. These taste even better with family gathered around, passing plates and stories.
How to store Swiss Enchiladas
- Refrigerator: Cool to room temperature, cover tightly, and store for up to 3–4 days.
- Freezer: Assemble (without baking), cover tightly with plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking.
- Reheating: Warm in a 350°F oven for 15–20 minutes or until heated through; cover with foil to prevent the cheese from over-browning.
Tips to make Swiss Enchiladas
- Don’t skip charring the poblanos — that smoky note is what gives the sauce its soul.
- Fry the tortillas just long enough to make them pliable; too much oil will make them heavy.
- Use warm shredded chicken for easier mixing with the sauce. Rotisserie chicken works beautifully.
- If you like it tangier, add an extra tablespoon of crema or a squeeze of lime to the blended sauce.
- To make the sauce smoother, peel the tomatillos a little more after simmering — their skins can be a touch fibrous.
Variations
- Vegetarian: Swap chicken for roasted vegetables or black beans and add extra cheese.
- Spicier: Keep the serrano seeds or add a chopped chipotle in adobo to the sauce.
- Cheesy Bake: Add a layer of cheese under the enchiladas before rolling for an extra melty center.
- Lightened Up: Use Greek yogurt instead of crema and a reduced-fat cheese.
FAQs
Q: Can I use green bell peppers instead of poblanos?
A: You can, but bell peppers lack the mild smokiness of poblanos. If you use them, consider charring to add flavor, though the sauce will be a bit sweeter and less smoky.
Q: Can I make the sauce ahead of time?
A: Yes — the green sauce keeps in the fridge for 3–4 days and freezes well for up to 2 months. Making it ahead saves time and lets flavors mellow.
Q: Do I have to fry the tortillas first?
A: It helps prevent them from tearing and keeps the enchiladas from getting soggy. If you prefer not to fry, warm them in a skillet or microwave until pliable.
Q: What’s a good substitute for queso Oaxaca?
A: Mozzarella or Monterey Jack are great melters and will give you that gooey, comforting texture.
Q: Can I use store-bought rotisserie chicken?
A: Absolutely — it’s a wonderful shortcut and gives great flavor with minimal fuss.
Conclusion
If you’d like another take or want to compare notes with a classic version, this Enchiladas Suizas | Mexican Food Recipes, Quick and Easy page is a lovely reference for technique and tomatillo sauce tips. For a home-cook’s spin and serving ideas, take a look at the Enchiladas Suizas – Stellanspice post.
There’s nothing fancy required to make a meal that feels like love — just a warm oven, simple ingredients, and someone to share it with. Pull up a chair and pass the platter.
Swiss Enchiladas
Ingredients
Method
- Preheat the oven to 425°F (220°C). Rub the poblanos lightly with the teaspoon of oil and set them on a sheet pan.
- Broil, turning occasionally, until the skins are blackened and blistered on all sides.
- Transfer them to a bowl and cover for 15 minutes to steam. Peel off the charred skin, remove the seeds, and roughly chop the flesh.
- Rinse the tomatillos to remove their sticky coating.
- In a saucepan, combine the tomatillos, serrano or jalapeño chiles, half of the onion, and 1 cup of water.
- Simmer over medium heat until the tomatillos soften and turn a brighter green.
- Drain and transfer to a blender. Add the roasted poblanos, cilantro, crema, garlic, cumin, and kosher salt.
- Blend until completely smooth and creamy. Taste and adjust seasoning.
- Heat a thin layer of vegetable oil in a skillet over medium heat.
- Lightly fry each tortilla for a few seconds per side to soften them.
- Drain the tortillas on paper towels. Finely mince the remaining half of the onion.
- In a bowl, combine the shredded chicken or turkey, minced onion, and 1 cup of the green sauce. Stir until well mixed.
- Spread a thin layer of the green sauce across the bottom of a baking dish.
- Divide the chicken mixture evenly among the tortillas, roll each one tightly, and place seam-side down in the dish.
- Pour the remaining sauce evenly over the top and sprinkle with the shredded queso Oaxaca or mozzarella.
- Bake for about 20 minutes, or until the cheese has fully melted and the sauce is bubbling around the edges.
- Garnish with extra chopped cilantro and spoon a little crema over each plate.