Enchiladas Suizas con Tomatillos Frescos

Prep Time
Cook Time
1h 20m
Ready In

"I love Mexican/Tex Mex food and this tasty Enchilada Suizas are made with chicken (or even leftover turkey), fresh tomatillos and served with a side of home-made tomatillo relish. It is Yum! My family devoured these in no time. Source: Our Latin Table"

Original recipe yields 10-12 servings


  • Serving Size: 1 (247.4 g)
  • Calories 478
  • Total Fat - 26.1 g
  • Saturated Fat - 13.2 g
  • Cholesterol - 90.6 mg
  • Sodium - 370.6 mg
  • Total Carbohydrate - 34.5 g
  • Dietary Fiber - 5.7 g
  • Sugars - 2.9 g
  • Protein - 28.6 g
  • Calcium - 328.8 mg
  • Iron - 1.7 mg
  • Vitamin C - 12.4 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 350-degrees F.

Step 2

To prepare the chicken breasts, place them in a large stockpot and cover with cold water by 1 inch and add chicken bouillon, if using. OR: eliminate this step and use rotisserie chicken or leftover turkey from your holiday table.

Step 3

Bring the water to a boil, reduce the heat to medium-low, and allow the chicken to simmer until the meat is cooked through, about 20-30 minutes. Using tongs, remove the chicken from the pot and allow it to cool enough to handle. Reserve 2 cups of chicken water and set aside. If using the rotisserie chicken or leftover turkey, have 2 cups of chicken stock ready.

Step 4

Using your fingers and a fork, pull the chicken or turkey meat from the bone, shred, and dice with a sharp knife; set aside.

Step 5

To prepare the tomatillo salsa (you can skip this tomatillo salsa and buy a good quality store-bought tomatillo salsa so save time), heat a cast-iron skillet over high-heat until hot; add the tomatillos.

Step 6

Cook until they are blistered on all sides. Remove from pan.

Step 7

Add 2 tablespoons vegetable oil to the pan and add green chilies and sliced garlic. Saute for 1 minute.

Step 8

In a food processor fitted with the metal blade or in a blender, mix the tomatillos with the garlic and green chilies, processing until smooth. Use a rubber spatula to scrape down the sides of the bowl.

Step 9

To make the green sauce, melt the butter in a large skillet over medium heat. Whisk in the flour until smooth.

Step 10

Add the reserved 2 cups chicken broth, stirring constantly until incorporated.

Step 11

Add 1 cup sour cream and 8 tablespoons of the tomatillo salsa, whisking until combined thoroughly. Season with salt and pepper to taste; set aside. Make sure to taste, being careful with the addition of salt for the reason that if you used chicken bouillion it already contains salt.

Step 12

To make the filling, combine the onion, 1 cup Monteray jack cheese, remaining 3/4 cup sour cream, shredded chicken or turkey, salt, and pepper in a large bowl and set aside.

Step 13

In the cast iron skillet used for the tomatillos, heat and 1/8" of vegetable oil over medium-high heat until hot.

Step 14

Using tongs, place each tortilla, one at a time, in the oil and allow it to fry until just softened, then turn over to second side, approximately 5 seconds a side.

Step 15

Remove from pan and layer tortillas with paper towels. Allow them to cool enough to handle.

Step 16

To assemble the enchiladas, spread half the green sauce over the bottom of a 10 x 15 x 3-inch casserole dish.

Step 17

Spread each tortilla with 2 tablespoons of the filling across the center. Roll up the tortillas and place them seam side down in the casserole dish.

Step 18

Cover the enchiladas with the remaining green sauce and sprinkle with remaining Monteray jack cheese.

Step 19

Bake for 30 minutes or until bubbling hot. Serve with Tomatillo Relish.


Step 20

In a non-reactive bowl, mix the tomatillo and jalapeno together.

Step 21

Add the onion, avocado, remaining tomatillo salsa, lime juice, salt, and pepper and mix to combine.

Step 22

Serve at room temperature. Relish can be made 1 day in advance. Makes about a 1/2 cup.

Tips & Variations

No special items needed.


Daily Inspiration

These enchiladas were fabulous! I scaled the recipe back and cheated with rotisserie chicken and green enchilada sauce. I made the cream sauce and added more of the green sauce than called for to this sauce along with the sour cream. I also added the green sauce to the filling as well. There were a lot of steps, but well worth the effort. I will be adding this recipe to my Best Of 2021 file. Served along side an avocado salad.

(27 Mar 2021)


We devoured almost the whole pan in one sitting! Love us some Mexican, and this was extra delicious, so 10 stars instead of 5!!! You deserve it!!!

review by:
(18 Mar 2021)


Though there looks to be lots of steps to this recipe, it is a fairly easy recipe and I really loved this! I didn't use bouillon as it is so salty. Instead, I used a packet of sodium free beef granules. Worked like a charm! The relish was delicious to accompany the enchiladas. I cut the recipe way down, so that I wouldn't have too many leftovers. I will make these again for sure! Thank you for another great recipe ForeverMama! Linda

(2 Nov 2018)


I'm giving this 5 stars for the flavor...it seemed like I was making a Thanksgiving dinner...what with all the steps and ingredients...it took forever to prep...I used the easy route by buying a rotisserie chicken...I had leftover tomatillo salsa...so I just added it to the chicken sour cream mixture...with that said we loved this...I did add a touch of chopped cilantro on top it just seemed to scream for it...made for FYC tag game...

review by:
(2 Apr 2018)