enchiladas suizas recipe
The Best enchiladas suizas recipe
Enchiladas Suizas
A creamy, tangy Mexican dish featuring rolled tortillas stuffed with cheese and meat, smothered in a rich tomato-based sauce, and topped with a velvety white sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 10 large flour tortillas (8-inch)
- 1 cup warm water
- 1 tsp salt
- 1 lb ground beef or chicken
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Oaxaca cheese
- ½ cup sour cream
- 1 tsp cumin
- 1 tsp chili powder
- 2 cups tomato sauce
- 1 tsp dried oregano
- ½ tsp ground black pepper
- ½ tsp salt
- 2 cups milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- ½ tsp salt
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). In a mixing bowl, combine warm water and salt. Add tortillas one at a time, let them soften for 30 seconds, then roll them out slightly if needed. -
2
In a skillet, cook ground beef or chicken over medium heat until browned. Drain excess fat if necessary. Add diced onion and minced garlic, sauté for 2 minutes. Stir in cumin and chili powder, cook for 1 minute. Remove from heat and let cool. -
3
In a large bowl, combine cooked meat mixture, shredded cheeses, and sour cream. Mix well. -
4
In a small bowl, mix tomato sauce, oregano, black pepper, and salt. Pour into a baking dish. -
5
Fill each tortilla with the meat-cheese mixture, roll tightly, and place seam-side down in the baking dish. Pour remaining tomato sauce over the enchiladas. -
6
In a saucepan, heat milk and heavy cream until warm. Stir in shredded cheddar cheese, garlic powder, and salt until smooth. Pour over enchiladas. -
7
Bake covered with foil for 20 minutes, then uncover and bake for another 10 minutes until bubbly and golden.
🔧Equipment
- Mixing bowls
- Skillet
- Oven
- Rolling pin
- Baking dish (9×13-inch)
- Knife and cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a pinch of cayenne pepper or hot sauce to the filling.
- You can substitute chicken for beef or use a combination of both.
- Ensure all ingredients are at room temperature for even cooking.
Watch Video Of How Enchiladas Suizas Works
❓ Frequently Asked Questions About Enchiladas Suizas
What is the difference between enchiladas suizas and traditional enchiladas?
Enchiladas suizas are a variation of traditional Mexican enchiladas, but they use a creamy, cheesy sauce instead of the usual red or green chipotle sauce. The name comes from “suiza,” which means Swiss in Spanish, reflecting the creamy, rich texture reminiscent of Swiss cheese or cream-based dishes.
Why does my enchiladas suizas turn out too runny or watery?
A runny or watery enchiladas suizas often happens because the cheese melts too quickly or the filling isn’t cooked properly. To fix this, ensure you use enough corn tortillas (they absorb moisture) and pre-cook the filling to remove excess liquid. Adding a bit more cheese or a cornstarch slurry can also help thicken the sauce. Additionally, baking instead of frying can prevent excess moisture.
Can I make enchiladas suizas with chicken, beef, or vegetarian options?
Yes! Traditionally, enchiladas suizas use shredded chicken, but you can easily adapt them to other proteins like shredded beef (carnitas-style), pork, or even vegetarian alternatives like black beans, lentils, or a creamy mushroom filling. For extra richness, you can add cheese to the filling or sauce.
How can I make enchiladas suizas extra creamy and rich without using heavy cream?
If you want a lighter but still creamy version, blend avocado, Greek yogurt, or sour cream with a bit of milk or broth for a smooth texture. Adding a splash of coconut milk (full-fat for richness) or a spoonful of mashed white beans can also enhance creaminess without heavy cream. A touch of nutritional yeast adds a cheesy flavor without calories.
What’s the best way to reheat enchiladas suizas to keep them from getting soggy?
To avoid sogginess, reheat enchiladas suizas in an oven (375°F/190°C) wrapped in foil for 10–15 minutes to melt the cheese evenly. Alternatively, reheat in a skillet over medium-low heat, stirring occasionally to prevent burning. Avoid microwaving directly, as it can make the cheese watery. For extra crispiness, broil for a few minutes at the end.
