Chicken Enchiladas Suizas
Published Oct 20, 2025
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We have made our fair share of enchiladas over here. In fact we have made our fair share of Mexican food over here. But we had never made Chicken Enchiladas Suizas before and let me tell you, this may be one of our favorites so far. This classic Mexican dish combines tender shredded chicken, gooey Monterey Jack cheese, and a tangy Hatch green chili sauce enriched with sour cream. The result? A bubbling, golden pan of enchiladas that are every bit as satisfying as they are family-friendly.
Table of Contents
Even better, this recipe is gluten-free, egg-free, nut-free, soy-free, and refined sugar-free, so more people around your table can enjoy it.
Why You’ll Love This Recipe
These enchiladas suizas are the ultimate balance of creamy and tangy, with just the right amount of heat. Here’s why they’ll become a staple in your kitchen:
- Classic Mexican flavor – Green chilis, cumin, and lime create a bold, fresh sauce.
- Creamy sauce – Sour cream (or Mexican crema) gives the suiza sauce its signature richness.
- Hearty & filling – Shredded chicken and melted cheese make this a crowd-pleaser.
- Gluten-free – Made with corn tortillas, so they’re naturally gluten-free.
- Family-friendly – Mild enough for kids but flavorful enough for adults.
Looking for more Mexican inspiration? Check out our Salsa Macha Breakfast Tostadas for another fun twist on Mexican-inspired food! P.S. The sasla macha is good on almost everything!!!
What You’ll Need
Here’s what goes into these gluten-free chicken enchiladas suizas:
- Hatch green chilis – the star of the sauce
- Gluten-free chicken broth – keeps the sauce silky
- Marukan Genuine Brewed Rice Vinegar – adds a bright tang
- Fresh lime juice – boosts freshness
- Sour cream or Mexican crema – for creaminess
- Shredded chicken – cooked and seasoned
- Monterey Jack cheese – melty and mild
- Gluten-free corn tortillas – pliable and perfect for rolling
Love enchiladas? Don’t miss our Black Bean Salsa Burgers for a plant-based take on Tex-Mex flavors.
Tips & Variations
- Adjust the heat – Hatch chilis vary in spice level. Use mild or hot depending on your preference.
- Pickled jalapeños – A quick homemade version made with Marukan Genuine Brewed Rice Vinegar, adds zingy crunch (and keeps for weeks).
- Cheese options – Try queso fresco or pepper jack for variety.
- Make it veggie – Substitute the chicken with roasted vegetables or beans for a vegetarian enchilada.
If you’re a fan of Tex-Mex, you’ll also love our Hatch Chile Guacamole—perfect as a starter to serve alongside these enchiladas.
Frequently Asked Questions
What does “suizas” mean?
It means “Swiss” in Spanish and refers to the creamy, cheesy sauce that tops these enchiladas—an influence from Swiss immigrants in Mexico.
Can I make these ahead of time?
Yes! Assemble the enchiladas up to 1 day in advance, cover, and refrigerate. Bake just before serving.
What goes well with enchiladas suizas?
A simple side of Mexican rice or a crisp salad balances out the richness perfectly.
These Chicken Enchiladas Suizas are creamy, cheesy, and packed with authentic flavor—everything you want in a comforting Mexican dish. Whether you’re cooking for a weeknight dinner or entertaining friends, this gluten-free enchilada recipe will be a guaranteed hit.
Chicken Enchiladas Suizas
Ingredients
Quick Pickled Jalapeños
- ½ cup Marukan Genuine Brewed Rice Vinegar
- ½ cup water
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 3 -4 jalapeños, thinly sliced
Enchiladas
- 1 tablespoon olive oil
- ½ cup yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 (4-ounce) cans diced Hatch green chilis, drained
- 2 cups gluten-free chicken broth
- 3 tablespoons Marukan Genuine Brewed Rice Vinegar
- 1 tablespoon lime juice, freshly squeezed
- ½ teaspoon cumin
- ½ teaspoon kosher or fine sea salt
- 1 tablespoon cornstarch, mixed with 2 tablespoons water
- ½ cup sour cream or Mexican crema, plus more for serving
- 2 cups cooked chicken, shredded
- 2 cups shredded Monterey Jack cheese, divided
- 12 gluten-free corn tortillas
Optional Garnishes:
- Pickled Jalapeños
- Chopped fresh cilantro
- Crumble queso fresco
- Very thinly sliced red onion
Instructions
For Pickled Jalapeños
- Combine vinegar, water, sugar, and salt in a small saucepan and bring to a simmer. Stir until everything is dissolved.
- Place the jalapeños in a clean glass jar. Pour the brine over, completely submerging the jalapeños. Let cool, cover, and refrigerate for up to 2 months.
For Enchiladas
- Preheat oven to 375°F.
- Heat olive oil in a medium saucepan over medium heat. Add chopped onion and sauté for 5 minutes until soft and translucent. Toss in minced garlic and cook for 1 minute until fragrant.
- Stir in drained Hatch chilis, chicken broth, Marukan rice vinegar, lime juice, cumin, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally. Add the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and whisk until the sauce thickens, about 2 minutes. Remove from heat, blend until smooth, and stir in the sour cream.
- In a large bowl, mix shredded chicken with ½ cup of the Hatch green chili Suiza sauce, ½ cup shredded Monterey Jack cheese, salt, and pepper. Stir until everything’s well combined.
- Heat a skillet over medium heat. Lightly warm each corn tortilla for 10–15 seconds per side to make them soft and pliable. Stack them under a clean towel to keep warm.
- Spread about ½ cup of the Suiza sauce on the bottom of a 9×13-inch baking dish. Place about ¼ cup of the chicken filling in the center of each tortilla, roll tightly, and place seam-side down in the dish. Repeat with remaining tortillas.
- Pour the remaining Suiza sauce over the enchiladas, spreading it evenly to coat. Sprinkle the remaining Monterey Jack cheese on top. Bake for 20–25 minutes until the cheese is melted, bubbly, and slightly golden.
- Garnish as desired and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
