Creamy Chicken Enchiladas Suizas with Tomatillo Sauce

Why You’ll Love This Recipe

• Classic enchiladas suizas: tangy tomatillo-serrano sauce mellowed with silky crema, baked under a blanket of melty cheese.
• Flexible and weeknight-friendly: use rotisserie chicken or quick-poach your own in minutes.
• Balanced flavor: bright, gently spicy, and ultra-creamy without feeling heavy.
• Great for gatherings: assemble ahead, then bake when guests arrive.

Grocery List

• Produce: 1.5 lb tomatillos, 2–3 serrano chiles, 2 small white onions, 3 garlic cloves, 1 large bunch cilantro, 1 lime
• Dairy: 1 cup Mexican crema or sour cream, 2 cups shredded Oaxaca or Monterey Jack, optional Cotija for garnish
• Pantry: 12 corn tortillas, neutral oil, low-sodium chicken stock, kosher salt, sugar, ground cumin (optional)
• Protein: 1.25 lb boneless skinless chicken breasts or thighs (or 1 rotisserie chicken)

Full Ingredients

Chicken Filling

• 1.25 lb boneless skinless chicken breasts or thighs (or 3 cups shredded rotisserie chicken)
• 1/2 small white onion (for poaching, optional)
• 1 bay leaf (optional)
• 1 tsp kosher salt (for poaching)

Creamy Tomatillo–Serrano Sauce

• 1.5 lb tomatillos, husked and rinsed
• 2 serrano chiles (seeded for mild, keep seeds for more heat)
• 1/2 small white onion
• 3 garlic cloves, peeled
• 1 cup Mexican crema or sour cream
• 1 cup lightly packed cilantro leaves and tender stems
• 1/2–3/4 cup low-sodium chicken stock (as needed to thin)
• 1 tbsp neutral oil (to fry the sauce)
• 1–1.5 tsp kosher salt, to taste
• 1 tbsp fresh lime juice
• 1/2 tsp sugar (optional, to balance acidity)

Assembly & Bake

• 12 corn tortillas (5–6 inch)
• 1/4 cup neutral oil (to soften tortillas)
• 2 cups shredded Oaxaca or Monterey Jack cheese (about 8 oz)

Toppings

• 1/2 small white onion, very thinly sliced
• 1/3 cup cilantro leaves
• Extra crema, for drizzling (2–3 tbsp)
• Lime wedges, for serving

Step-by-Step Instructions

Step 1: Poach or Prep the Chicken

If not using rotisserie chicken, place chicken, 1/2 onion, bay leaf, and 1 tsp salt in a medium pot. Add cold water to cover by 1 inch and bring to a gentle simmer over medium heat. Reduce heat to maintain a bare simmer and cook 12–15 minutes, or until the thickest part reaches 165°F. Transfer to a plate, rest 5 minutes, then shred into bite-size pieces. Reserve 1/2 cup of the poaching liquid if you like, to thin the sauce.

Step 2: Simmer the Tomatillos and Chiles

In a saucepan, add tomatillos, serrano chiles, 1/2 onion, and garlic. Cover with water and bring to a boil over medium-high heat. Reduce to a lively simmer and cook 8–10 minutes, until tomatillos turn olive green and are just tender. Drain well (reserve 3/4 cup cooking liquid in case you need thinning).

Step 3: Blend the Creamy Green Sauce

Transfer the drained tomatillos, chiles, onion, and garlic to a blender. Add cilantro, crema, 1/2 tsp salt, and 1 tbsp lime juice. Blend until very smooth and creamy, 30–60 seconds. Add 1/2 cup chicken stock (or reserved cooking liquid) to reach a pourable but spoon-coating consistency; add up to an additional 1/4 cup if needed.

Step 4: Fry and Season the Sauce

Heat 1 tbsp oil in a wide skillet over medium heat. Carefully pour in the blended sauce (it may sputter) and simmer 5–7 minutes, stirring occasionally, until slightly thickened and glossy. Taste and season with more salt as needed and a pinch (about 1/2 tsp) sugar if the tomatillos are very tart. The sauce should taste bright, creamy, and balanced.

Step 5: Soften the Tortillas

Heat oven to 400°F. In a clean skillet, warm 1/4 cup oil over medium heat. Working one at a time, fry tortillas 10–15 seconds per side until pliable but not crisp. Drain on paper towels. This quick fry prevents tearing and helps tortillas absorb the sauce. Alternative: brush tortillas lightly with oil and warm on a hot dry skillet or in a 300°F oven for 5 minutes.

Step 6: Fill, Roll, and Arrange

Spread 1/2 cup of the warm sauce over the bottom of a 9×13-inch baking dish. Working assembly-line style, dip each tortilla into the sauce (a quick dunk), place about 1/4 cup shredded chicken along the center, roll snugly, and arrange seam-side down in the dish. Repeat with all tortillas.

Step 7: Smother, Bake, and Finish

Pour the remaining sauce evenly over the enchiladas and sprinkle with the shredded Oaxaca or Monterey Jack. Bake at 400°F for 12–15 minutes, until the cheese is fully melted and the sauce is bubbling at the edges. For golden spots, broil 1–2 minutes, watching closely. Rest 5 minutes. Top with thinly sliced white onion, cilantro leaves, and a drizzle of crema. Serve with lime wedges.

Pro Tips

• Balance the sauce: tomatillos vary in acidity. A pinch of sugar and a squeeze of lime fine-tune the flavor.
• Control the heat: seed the serranos for mild; use 3 chiles or keep some seeds for a spicier sauce.
• Prevent tearing: warm or lightly fry tortillas so they roll without cracking.
• Cheese choice matters: Oaxaca gives beautiful stretch; Monterey Jack melts silky-smooth; a little Cotija on top adds salty pop.
• Thickness check: the sauce should lightly coat a spoon; thin with a splash of stock if it looks pasty after simmering.

Variations

• Vegetarian Suizas: swap chicken for 2 cups sautéed mushrooms and spinach or 2 cups cooked black beans; season with cumin and garlic.
• Turkey Suizas: perfect for leftovers; use shredded turkey in place of chicken.
• Lighter Dairy: use 1/2 cup crema plus 1/2 cup plain Greek yogurt for a tangier, lighter sauce.

Storage & Make-Ahead

Make the sauce up to 3 days ahead; refrigerate in an airtight container (it will thicken—thin with stock when reheating). Shred chicken up to 3 days ahead. Assemble enchiladas through rolling, cover, and refrigerate up to 24 hours; bake from cold at 400°F, adding 5–10 minutes. Leftovers keep 3 days refrigerated; reheat covered at 325°F for 15–20 minutes or microwave in 60–90 second bursts. Freeze unbaked, sauce and cheese included, up to 2 months; thaw overnight and bake as directed, adding 10–15 minutes.

Nutrition (per serving)

Approximate for 2 enchiladas: 560 calories; 33 g protein; 44 g carbohydrates; 28 g fat; 4 g fiber; 980 mg sodium. Nutrition will vary based on tortilla size, cheese choice, and salt level.