If you’re looking for a rich, creamy, and comforting Mexican-inspired dinner, these Skillet Swiss Chicken Enchiladas (Enchiladas Suizas) are sure to become a favorite. Tender corn tortillas are filled with juicy shredded chicken and melty Oaxaca cheese, then simmered in a luscious salsa verde cream sauce before being topped with even more gooey cheese. Best of all, everything comes together in one skillet for easy preparation and cleanup.
Enchiladas Suizas, which translates to “Swiss Enchiladas,” are known for their creamy, cheese-filled sauce that sets them apart from traditional enchiladas. The combination of roasted tomatillo salsa verde, Mexican crema, cream cheese, and Monterey Jack creates a velvety sauce that’s tangy, savory, and irresistibly smooth.
This one-skillet recipe is perfect for busy weeknights, family dinners, or casual entertaining. Using rotisserie chicken makes preparation even faster, while broiling the finished enchiladas creates a beautifully golden, bubbly cheese topping that’s impossible to resist.
Serve these cheesy enchiladas with Mexican rice, refried beans, or a crisp green salad for a complete meal. Garnish with fresh cilantro, creamy avocado, crumbled queso fresco, and a squeeze of lime for an authentic finishing touch.
Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 10 corn tortillas
- 2 tablespoons vegetable oil
- 2 cups salsa verde
- 1 cup Mexican crema or sour cream
- 4 ounces cream cheese, softened
- 2 cups shredded Monterey Jack cheese, divided
- 1 cup shredded Oaxaca cheese or mozzarella, divided
- 1/2 small white onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh cilantro
Optional Toppings
- Diced white onion
- Fresh cilantro
- Sliced avocado
- Crumbled queso fresco
- Lime wedges
- Pickled jalapeños
Instructions
- Heat the vegetable oil in a large oven-safe skillet over medium heat. Lightly fry each corn tortilla for about 10 seconds per side, just until soft and pliable. Transfer to a paper towel-lined plate.
- In the same skillet, sauté the diced onion for 2 to 3 minutes until softened. Add the minced garlic and cook for 30 seconds, until fragrant.
- Stir in the salsa verde, Mexican crema, cream cheese, garlic powder, cumin, salt, and black pepper. Whisk until the sauce is smooth and creamy.
- Add 1 cup of the Monterey Jack cheese and stir until completely melted into the sauce.
- Fill each tortilla with shredded chicken and a small handful of Oaxaca cheese. Roll tightly and place seam-side down in the skillet.
- Spoon the creamy salsa verde sauce evenly over the enchiladas.
- Sprinkle the remaining Monterey Jack and Oaxaca cheese over the top.
- Cover the skillet and cook over low heat for 8 to 10 minutes, or until the enchiladas are heated through and the cheese has melted. For a golden, bubbly topping, place the skillet under the broiler for 2 to 3 minutes.
- Garnish with fresh cilantro and serve immediately with your favorite toppings.
Variations
- Use shredded turkey instead of chicken for a delicious leftover makeover.
- Add sautéed spinach or roasted poblano peppers to the filling.
- Mix black beans or white beans with the chicken for extra protein and texture.
- Substitute pepper Jack cheese for a spicier version.
- Use homemade roasted tomatillo salsa verde for deeper, fresher flavor.
- Add sliced jalapeños to the filling for extra heat.
- Make it extra creamy by stirring a splash of heavy cream into the sauce.
Tips
- Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- Lightly frying the tortillas helps prevent them from tearing while rolling.
- Rotisserie chicken is a great shortcut that adds plenty of flavor.
- Keep the sauce at a gentle simmer to prevent the dairy from separating.
- Broil the enchiladas for just a few minutes to achieve a beautifully golden cheese topping.
- Let the enchiladas rest for 5 minutes before serving to allow the sauce to thicken slightly.
- Pair with Mexican rice, charro beans, or a simple avocado salad for a complete meal.
