Enchiladas Suizas

Name: How to Make Enchiladas Suizas
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Cuisine: Mexican
Ingredients: 4–5 tomatillos (or canned); 2 jalapeños, stems removed; 2 serrano peppers, stems removed; 1 large white onion, trimmed; 2 tbsp high-heat oil; 1 tbsp garlic (pureed or minced); 1 tsp cumin; 1 tsp Mexican oregano; Salt and pepper, to taste; 1/2 cup chicken stock; 1 cup fresh cilantro; 1/2 cup Mexican crema (or sour cream); Alternative Green Sauce: 505 green chile; 2–3 cups cooked pulled pork or shredded chicken; Corn tortillas; 2 cups shredded melting cheese; Oil (for pan); Crumbly cheese (cotija or queso fresco); Fresh cilantro; Lime wedges

Apr 30, 2026 • Erin McNaught

Enchiladas Suizas are a rich, comforting Mexican classic built around a vibrant green sauce and plenty of melted cheese. This version leans into bold flavor by blistering fresh jalapeños, serranos, and onions before blending them with tomatillos, toasted spices, and chicken stock for a deeply layered enchilada sauce. The addition of Mexican crema brings a silky finish that balances the heat and acidity.

Filled with tender leftover pork or chicken, these enchiladas are rolled, nestled into a cast iron dish, and baked until bubbly and lightly crisped on the edges. Cooking in a woodfired oven adds a subtle smokiness while delivering even heat for perfectly melted cheese and golden tortillas.

It’s a great way to repurpose leftovers into something crave-worthy, and the sauce itself is versatile enough to use across multiple meals. Finished with fresh cilantro, crumbly cheese, and a squeeze of lime, this dish hits all the right notes—bright, creamy, savory, and just a little bit spicy.

What You’ll Love About This Recipe

Roasted green sauce packed with bold, fresh flavor
Perfect use for leftover pork or chicken
Creamy, cheesy, and slightly spicy
Crispy edges with soft, saucy centers
Freezer-friendly for easy meals later

How to Make Enchiladas Suizas

Erin McNaught

Rated 5.0 stars by 1 users

Cuisine

Mexican

Servings

6

Prep Time

25 minutes

Cook Time

30 minutes

Calories

520

Creamy green enchiladas loaded with roasted flavor, melty cheese, and tender pork or chicken.

Print Recipe

Ingredients

Green Sauce

4–5 tomatillos (or canned)
2 jalapeños, stems removed
2 serrano peppers, stems removed
1 large white onion, trimmed
2 tbsp high-heat oil
1 tbsp garlic (pureed or minced)
1 tsp cumin
1 tsp Mexican oregano
Salt and pepper, to taste
1/2 cup chicken stock
1 cup fresh cilantro
1/2 cup Mexican crema (or sour cream)
Alternative Green Sauce: 505 green chile

Enchiladas

2–3 cups cooked pulled pork or shredded chicken
Corn tortillas
2 cups shredded melting cheese
Oil (for pan)

Garnish

Crumbly cheese (cotija or queso fresco)
Fresh cilantro
Lime wedges

View Cart (0) Checkout

Directions

Start by prepping your vegetables. Remove stems from the peppers and trim the onion, leaving it mostly intact. Keep the prep simple since everything will be blended later.
Heat a cast iron pan in a very hot oven. Add a little high-heat oil, then place the peppers and onion into the pan. Roast until blistered, flipping halfway through, about 6 minutes total. The goal is charred skins, not fully cooked vegetables.
While the vegetables roast, toast the garlic, cumin, and Mexican oregano in the same pan to open up their flavor. Remove and set aside.
Transfer the roasted onion to a blender along with tomatillos. Wrap the peppers briefly to steam, making them easier to peel. Once cooled slightly, peel off the blistered skins and remove seeds if you prefer a milder sauce. Add the peppers to the blender.
Deglaze the pan with chicken stock, scraping up the flavorful bits, then pour into the blender. Add cilantro, salt, and pepper. Blend until completely smooth, about 3 minutes.
Pour the sauce back into the pan and simmer for 7–10 minutes to reduce slightly. Stir in the Mexican crema at the end for a smooth, rich finish.
Mix some of the sauce into your cooked pork or chicken so the filling is well seasoned but not overly wet. Lightly oil a cast iron casserole dish, then fill tortillas with the meat and arrange them snugly in the dish.
Top with more sauce and plenty of shredded cheese. Cover loosely with foil and bake at 400°F for about 20–25 minutes, rotating halfway through, until heated through and bubbly.
Remove the foil toward the end if needed to lightly brown the cheese. Let rest briefly before serving. Finish with crumbly cheese, fresh cilantro, and a squeeze of lime.