Entree: Mexico – Mexico City (Central Mexico) – Enchiladas Suizas (Swiss-style Enchiladas)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 35 min

Cook 35 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 boneless skinless chicken breasts, approx. 1.5 lb (680 g)
- 4 cups (960 ml) low-sodium chicken broth, divided
- 1 lb (450 g) tomatillos, husked and rinsed
- 1 medium white onion, halved (about 6 oz (170 g))
- 3 cloves garlic
- 1 jalapeno, stemmed and seeded (or 1 serrano for more heat)
- 1 cup (240 ml) (packed) fresh cilantro leaves (about 1 1/16 oz (30 g))
- 3 tbsp (45 ml) vegetable oil, divided
- 1/2 cup (120 ml) Mexican crema or sour cream
- 1/2 cup (120 ml) heavy cream (optional; use instead of or with crema for extra silkiness)
- 8 oz (225 g) queso Oaxaca or 8 oz (225 g) Monterey Jack, shredded
- 1/2 cup (45 g) queso fresco, crumbled (for garnish)
- 12 corn tortillas (6-inch (15.2 cm)), about 12 oz (340 g) total
- 1/2 tsp (3 g) ground cumin
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 lime, cut into wedges (for serving)
- 1/4 cup (60 ml) neutral oil or additional vegetable oil for lightly frying/softening tortillas
- Optional: thinly sliced white onion and extra cilantro for garnish

Show original ingredient measurements

- 3 boneless skinless chicken breasts, approx. 1.5 lb (680 g)
- 4 cups (960 ml) low-sodium chicken broth, divided
- 1 lb (450 g) tomatillos, husked and rinsed
- 1 medium white onion, halved (about 6 oz / 170 g)
- 3 cloves garlic
- 1 jalapeno, stemmed and seeded (or 1 serrano for more heat)
- 1 cup (packed) fresh cilantro leaves (about 30 g)
- 3 tbsp (45 ml) vegetable oil, divided
- 1/2 cup (120 ml) Mexican crema or sour cream
- 1/2 cup (120 ml) heavy cream (optional; use instead of or with crema for extra silkiness)
- 8 oz (225 g) queso Oaxaca or 8 oz (225 g) Monterey Jack, shredded
- 1/2 cup (45 g) queso fresco, crumbled (for garnish)
- 12 corn tortillas (6-inch), about 12 oz (340 g) total
- 1/2 tsp (3 g) ground cumin
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 lime, cut into wedges (for serving)
- 1/4 cup (60 ml) neutral oil or additional vegetable oil for lightly frying/softening tortillas
- Optional: thinly sliced white onion and extra cilantro for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
Corn tortillas filled with tender shredded chicken, bathed in a creamy tomatillo (green tomato) sauce, and finished with melted Oaxaca cheese and Mexican crema for a rich, tangy main course. This Mexico City classic is bright from tomatillos and silky from dairy.

Regional Notes:
This Mexico City version uses a tomatillo-based salsa made creamy with Mexican crema or heavy cream and topped with melting Oaxaca or Chihuahua cheese, rather than a purely red chile or mole sauce found elsewhere. The emphasis on a lightly roasted tomatillo-salsa crema and stringy melting cheese defines the "suizas" (Swiss-style) adaptation popular in Central Mexico.

1. Poach the chicken: place chicken breasts in a medium pot with 3 cups (720 ml) of the chicken broth, bring to a simmer, cover, and poach gently for 12-15 minutes until cooked through. Remove chicken to a bowl, reserve the poaching liquid, and shred when cool enough to handle.
2. Prepare tomatillos: while chicken cooks, roast the tomatillos, onion halves, garlic cloves (unpeeled), and jalapeno on a hot dry skillet or griddle over medium-high heat, turning occasionally, until charred in spots and softened, about 8-10 minutes. Alternatively, broil on a baking sheet 4-6 inches (10.2 to 15.2 cm) from heat until blistered.
3. Make salsa verde crema: peel the roasted garlic and transfer the tomatillos, peeled garlic, roasted onion (use half the onion now; reserve the other half for filling if you like), jalapeno, cilantro, 1 cup (240 ml) of reserved poaching liquid or additional chicken broth, cumin, and 1/2 tsp (3 g) salt to a blender. Blend until mostly smooth. Pour the hot salsa into a saucepan and simmer 4-5 minutes to meld, then stir in the Mexican crema and heavy cream (if using). Taste and adjust salt and pepper. Keep warm.
4. Prepare tortillas: heat 1/4 cup (60 ml) oil in a skillet over medium-high heat. Quickly fry each tortilla 10-15 seconds per side until pliable but not crispy, draining on paper towels. Lightly dip each fried tortilla into the warm tomatillo-crema sauce before filling to help them hold and to build flavor.
5. Assemble enchiladas: in a bowl combine the shredded chicken, the remaining reserved cooked onion (finely chopped, if using), a few tablespoons of the warm tomatillo-crema sauce, and a pinch of salt and pepper. Spoon about 2-3 tbsp (30-45 ml) of the chicken mixture onto each tortilla, roll snugly, and place seam-side down in a 9x13-inch (23x33 cm) baking dish lightly brushed with sauce or oil.
6. Sauce and cheese: pour the remaining tomatillo-crema sauce evenly over the rolled enchiladas, then top with shredded queso Oaxaca (or Monterey Jack) and crumble queso fresco over the top.
7. Bake: preheat oven to 375°F (190°C). Bake the enchiladas for 12-15 minutes until the cheese is melted and sauce is bubbling. If you prefer browned cheese, finish 1-2 minutes under the broiler—watch carefully.
8. Finish and serve: garnish with extra cilantro, thinly sliced white onion if desired, and lime wedges. Serve hot with a side of refried beans or a simple cabbage slaw for a complete meal.
9. Make-ahead tip: assemble in the baking dish, cover tightly, and refrigerate up to 24 hours; add 5-10 minutes to baking time if cold.

Short Description:
Corn tortillas filled with tender shredded chicken, bathed in a creamy tomatillo (green tomato) sauce, and finished with melted Oaxaca cheese and Mexican crema for a rich, tangy main course. This Mexico City classic is bright from tomatillos and silky from dairy.

Regional Notes:
This Mexico City version uses a tomatillo-based salsa made creamy with Mexican crema or heavy cream and topped with melting Oaxaca or Chihuahua cheese, rather than a purely red chile or mole sauce found elsewhere. The emphasis on a lightly roasted tomatillo-salsa crema and stringy melting cheese defines the "suizas" (Swiss-style) adaptation popular in Central Mexico.

1. Poach the chicken: place chicken breasts in a medium pot with 3 cups (720 ml) of the chicken broth, bring to a simmer, cover, and poach gently for 12-15 minutes until cooked through. Remove chicken to a bowl, reserve the poaching liquid, and shred when cool enough to handle.
2. Prepare tomatillos: while chicken cooks, roast the tomatillos, onion halves, garlic cloves (unpeeled), and jalapeno on a hot dry skillet or griddle over medium-high heat, turning occasionally, until charred in spots and softened, about 8-10 minutes. Alternatively, broil on a baking sheet 4-6 inches from heat until blistered.
3. Make salsa verde crema: peel the roasted garlic and transfer the tomatillos, peeled garlic, roasted onion (use half the onion now; reserve the other half for filling if you like), jalapeno, cilantro, 1 cup (240 ml) of reserved poaching liquid or additional chicken broth, cumin, and 1/2 tsp (3 g) salt to a blender. Blend until mostly smooth. Pour the hot salsa into a saucepan and simmer 4-5 minutes to meld, then stir in the Mexican crema and heavy cream (if using). Taste and adjust salt and pepper. Keep warm.
4. Prepare tortillas: heat 1/4 cup (60 ml) oil in a skillet over medium-high heat. Quickly fry each tortilla 10-15 seconds per side until pliable but not crispy, draining on paper towels. Lightly dip each fried tortilla into the warm tomatillo-crema sauce before filling to help them hold and to build flavor.
5. Assemble enchiladas: in a bowl combine the shredded chicken, the remaining reserved cooked onion (finely chopped, if using), a few tablespoons of the warm tomatillo-crema sauce, and a pinch of salt and pepper. Spoon about 2-3 tbsp (30-45 ml) of the chicken mixture onto each tortilla, roll snugly, and place seam-side down in a 9x13-inch (23x33 cm) baking dish lightly brushed with sauce or oil.
6. Sauce and cheese: pour the remaining tomatillo-crema sauce evenly over the rolled enchiladas, then top with shredded queso Oaxaca (or Monterey Jack) and crumble queso fresco over the top.
7. Bake: preheat oven to 375°F (190°C). Bake the enchiladas for 12-15 minutes until the cheese is melted and sauce is bubbling. If you prefer browned cheese, finish 1-2 minutes under the broiler—watch carefully.
8. Finish and serve: garnish with extra cilantro, thinly sliced white onion if desired, and lime wedges. Serve hot with a side of refried beans or a simple cabbage slaw for a complete meal.
9. Make-ahead tip: assemble in the baking dish, cover tightly, and refrigerate up to 24 hours; add 5-10 minutes to baking time if cold.