Enchiladas Suizas

Bring the rich flavors of Mexico to your table with this irresistible Enchiladas Suizas recipe. Tender shredded chicken, green chilies, melty cheese, and creamy green enchilada sauce come together inside warm tortillas—baked to golden perfection in a cast iron skillet from the Signature Series by Victoria.

Cooking in cast iron transforms this classic dish into a gourmet experience. The even heat distribution and timeless design of our premium cookware ensure that every bite is perfectly melty, crisped around the edges, and full of bold, comforting flavor.

Whether you're planning a cozy dinner or hosting a special gathering, these enchiladas are sure to impress.

Total time: 45 minutes

Prep Time: 20 minutes
Cook Time: 25 minutes

Ingredients:

• 2 cups cooked and shredded chicken

• 1 medium yellow onion, diced

• 2 cloves garlic, finely minced

• 4 oz diced green chilies

• ¼ cup fresh cilantro, finely chopped

• 1 tbsp neutral oil (like canola or avocado)

• 6 large or 10 small flour or corn tortillas

• 8 oz mozzarella cheese, shredded

• 8 oz queso fresco or Oaxaca cheese, shredded

• 1½ cups green enchilada sauce

• ½ cup Mexican crema or sour cream

• Cotija cheese, crumbled (for garnish)

• Extra cilantro, chopped (for garnish)

Instructions:

Prepare the Sauce:

• In a bowl, whisk together the green enchilada sauce and Mexican crema or sour cream. Set aside.

Make the Filling:

• Heat 1 tbsp of neutral oil in a skillet over medium heat.

• Sauté the diced onion until softened.

• Add garlic and green chilies; cook for 1–2 minutes more, stirring constantly.

• Add the shredded chicken and chopped cilantro. Stir to combine.

• Remove from heat and set aside.

Assemble the Enchiladas:

• Preheat your oven to 350°F (175°C).

• Spread ½ cup of the sauce mixture on the bottom of your Signature Series cast iron skillet.

• Fill each tortilla with the chicken mixture, some shredded cheese, and a spoonful of sauce.

• Roll tightly and place seam-side down in the skillet.

• Repeat until all tortillas and filling are used.

• Pour the remaining sauce over the top and sprinkle with the rest of the cheese.

Bake and Serve:

• Bake uncovered for 20–25 minutes, until bubbly and golden.

• Garnish with crumbled cotija cheese and fresh cilantro.

• Serve hot—straight from the skillet to the table.

Cast Iron Tip:

For a crispier finish, preheat your skillet in the oven for 5 minutes before assembling the enchiladas.