Published: · Updated: by Mely Martínez
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In Mexico, we have a popular saying: “these are not enchiladas”.
It is often used when you want to tell someone that something isn’t as easy as, say, making enchiladas. I guess it refers to the fact that corn tortillas, salsa, and cheese are common staples for the Mexican home cook, and that you can quickly prepare this meal by dipping the tortillas into the sauce and topping them with crumbled cheese.
Quick Enchiladas Suizas
However, for those who don’t always have a ready-made salsa at home, it might not be that easy. That’s why I’m making this recipe using some leftover rotisserie chicken and Herdez Tomatillo Verde Cooking Salsa. Having two of the main ingredients already prepared, this delicious meal will be easier to cook, and in less time. The best part is the end result; I promise that you will love them!
If you are a frequent reader of this blog, you are familiar with the fact that I like to use fresh ingredients in my cooking, yet I’ve decided to try the Herdez cooking salsas for three reasons: first, because my sisters and aunts back in México are all home cooks and speak highly of the quality, convenience, and versatility of Herdez’s salsas; second, because of the natural ingredients found in Herdez’s products, and third, because Herdez is a company that is dedicated to keeping the national culinary tradition of Mexican culture.
How to make Enchiladas Suizas
JUMP TO FULL INSTRUCTIONS
DIRECTIONS:
- Place 1 cup of deHerdez “Mexican Cooking Salsa Verde, Mexican Cream, cilantro and garlic clove in a blender, process until you have a smooth sauce. Mix with the rest of the Herdez salsa verde and set aside.(Please check the ingredients list below)
- Heat a skillet over medium heat; warm one tablespoon of oil and warm the tortillas one at a time to soften, giving it just a few seconds per side. Add the rest of the oil as needed. Besides softening them for easy rolling, another reason is that we do this is to keep the tortillas from breaking. Transfer onto a plate covered with paper towels to drain any excess oil. Preheat your oven to 350°F.
- Season the chicken with salt and pepper. You can also add garlic powder if you like.
- Spread ⅓ of the sauce in a greased 9" X 12” baking dish. Or individual oven-proof plates, if you prefer.
- Fill the center of each tortilla with the chicken and roll it up.
- Arrange the enchiladas in 1 layer, seam side down.
- Cover with the rest of sauce; sprinkle with cheese. Bake 25-30 minutes or until cheese starts to brown. Serve immediately and garnish with onion slices.
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More recipes:
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Tabasco Style Enchiladas with a Picadillo filling.
📖 Recipe
Quick Enchiladas Suizas
Mely Martínez
Enchiladas Suizas, Having two of the main ingredients already prepared, this delicious meal will be easier to cook, and in less time. The best part is the end result; I promise that you will love them! a delicious and elegant dish that’s perfect for a nice dinner.
4.87 from 103 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Antojitos
Cuisine Mexican
Servings 4 - 6
Calories 643 kcal
Ingredients
- 3 cups of HERDEZ Salsa Verde cooking sauces or your homemade salsa
- ¾ cup Mexican cream or sour cream
- ½ cup chopped cilantro
- 1 garlic clove chopped
- 2 cups shredded rotisserie chicken meat
- 1 ½ cup shredded Oaxaca or Fresh Mozzarella Cheese
- 12 corn tortillas
- ½ medium onion thinly sliced
- 2 tablespoons vegetable oil for frying
- Salt & Pepper to taste
Instructions
Place 1 cup of de Herdez “Mexican Cooking Salsa Verde, Mexican Cream, cilantro and garlic clove in a blender, process until you have a smooth sauce. Mix with the rest of the Herdez salsa verde and set aside.
Heat a skillet over medium heat; warm one tablespoon of oil and warm the tortillas one at a time to soften, giving it just a few seconds per side. Add the rest of the oil as needed. Besides softening them for easy rolling, another reason is that we do this is to keep the tortillas from breaking. Transfer onto a plate covered with paper towels to drain any excess oil. Preheat your oven to 350°F.
Season the chicken with salt and pepper. You can also add garlic powder if you like.
Spread ⅓ of the sauce in a greased 9″ X 12” baking dish. Or individual oven-proof plates, if you prefer.
Fill the center of each tortilla with the chicken and roll it up.
Arrange the enchiladas in 1 layer, seam side down.
Cover with the rest of sauce; sprinkle with cheese. Bake 25-30 minutes or until cheese starts to brown. Serve immediately and garnish with onion slices.
Notes
- If you want to make this dish spicy, add 1 or 2 chopped jalapeño peppers to the blender in step 1.
- For those of you, that want to make your own Salsa Verde, follow the recipe HERE and double the amount, since you will need about 4 cups of salsa.
Nutrition
Calories: 643kcalCarbohydrates: 49gProtein: 32gFat: 34gSaturated Fat: 18gCholesterol: 108mgSodium: 1606mgPotassium: 773mgFiber: 5gSugar: 14gVitamin A: 1776IUVitamin C: 9mgCalcium: 334mgIron: 2mg
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
shale
I prefer the sauce to be more creamy so next time I would use 2 cups Mexican cream and 2 cups salsa verde. I added one jalapeno to give the sauce a bit more kick and it was good. I suggest moistening the chicken with some broth before stuffing. My family enjoyed it!Reply
Mely Martínez
Hello Shale,
Thank you for sharing your feedback and adjustments! I'm glad to hear that your family enjoyed the dish! If you have any other tips or variations, feel free to share them. Happy cooking!Mely
Reply
Georgina
My family agree these are the best enchiladas they have ever tasted. I totally love them also. I have made them for three families with serious sickness (cancer and Alzheimers), my bible study group and pot lucks at our club house. Never any leftovers. Thank you for posting this recipe.Reply
John Lennertz
Easy, tasty and the family loves it.Reply
Sam
Just wanted to say that I make this about once a month and my family absolutely loves it, so thank you!Reply
Mely Martínez
Hello Sam,
Thank you for trying the Enchiladas recipe.Reply
Ashley
Made this for dinner tonight, and it’s a hit! The only addition I made was throwing an avocado into the sauce to make it a bit creamier. We loved every bite. Thank you for a great weeknight recipe!Reply
Vickie
Could you make this with shrimp?
Reply
Mely Martínez
Hello Vicky,
Absolutely! You can add shrimp instead of chicken as stuffing for the enchiladas.Reply
Cody
Made this dish tonight. It's fantastic, thank you for sharing! I'll be back for your other recipes 😋I substituted Honduran Cream/Crema for Mexican Cream, as the latter was unfortunately sold out at my grocery.
It's slightly thinner than the Mexican version, but can easily be thickened with a pinch of corn starch.
Reply
MaryAnn Little
I made this the other night and it was delicious! Definately will make againReply
Nicolee
We made this today but only half the recipe since there is just 2 of us and it was delicious!!! We used the regular Herdez mild salsa verde and mozzarella cheese since that is all we had. It was very good and we will make it again soon!Reply
Randi
Where do I get the Herdez cooking sauces?? I searched all over the internet, all my grocery stores...only finding the usual salsas and other products but no actual COOKING sauce lol. I live in Arizona so not too far from Mexico 😉 Should be able to find it somewhere but not even Amazon has it. Not even the actual HERDEZ WEBSITE LOL.
Regardless can not wait to try this recipe and all your other wonderful ideas. I have a huge family of ALL men to feed so THANK YOU.Reply
Mely Martínez
Hello Randi,
You can use the other salsas, even if they don't say cooking salsa, like the one on this recipe.Reply
Jack
The sauce was awesome. I wonder if there is more to be done to spice up the chicken.Reply
Mely Martínez
Hello Jack,
Usually, the checking is only seasoned with salt and pepper. However, you can mix some of the salsa with the shredded chicken if you want it with more flavor.Reply
Shannon
I did just that, I added a bit to my rotisserie chicken, mojo rotisserie chicken, plus a bit of white onion and then had to use the herdez salsa verde and sour cream because I refuse to go to wal-mart for cream, lol. It was just like I reminded from when I was little and we lived in El Paso and would go into Juarez every weekend. My dad worked for an American manufacturer that opened the first American company in Juarez in the late 60’s so we went often and man this was one of our family favorites for sure! Took me right he to being 3-6! Thank you so much!
Stephanie
Hi! Is Herdez Salsa Verde Cooking Sauce essentially the same as Herdez Salsa Verde? As someone mentioned, the actual “cooking sauce” is hard to find or perhaps discontinued, but the regular salsa verde is available. I know I can make it homemade but looking for some shortcuts 🙂
Reply
Mely Martínez
Hello, Stephanie,
Yes, it is the same thing. However, you can also make your own, I added the link to the salsa verde recipe here in the blog.Reply
Debra Wood
Are tia rosa tortillas ok for this or will they be too soggy?Reply
Mely Martínez
Hello Debra,
I'm not familiar with that brand of corn tortillas. Try them and let us know if it worked for you.Reply
Debra Wood
I kid you not, I come to your website at least once a week & drool on my phone looking at this recipe. I have a friend who makes the tortillas, Iean from buying the kernals of corn, processing them, cooking, grinding, mixing with maiz flour, then running through the tortilla machine. She calls them "flying plates.😁 They are the size of small dinner plates & so delicious (they add a secret ingredient to keep them soft for more days). I can't wait to get the other ingredients to make these. So glad to leave live in Mexico!!! ❤️❤️. Love all your posts & you're always so helpful to me when I have questions with preparing Mexican food. God bless you all.
Reply
Debra Wood
I meant "clear" through the process of making the tortillas, not the word "lean".
Reply
Eleanor Egan
It was delicious! I used sour cream with the salsa verde, garlic and cilantro. For the filling I used leftover roast chicken from Sunday's dinner. The only cheese I had available was Swiss, and it worked out great.
Reply
Laurie Rasor
Have A Good DayReply
Brenda
We have a very high end Mexican restaurant in town that serves these. I did some research and came upon your recipe. I made them last night and my husband told me there were better than hers which is a huge compliment.Reply
Mely Martínez
Hello Brenda,
That is so nice to know, that your husband liked your Enchiladas Suizas.Reply
Nicolee
I made year today and they were excellent!!! I used Monterey Jack cheese and they really did turn out yummy!! Thank you for a great recipe!!Mely Martínez
Hello Nicolee,
Thank you for coming back and leaving a comment about the Ebxhilas recipe. It's nice to know you like them.
Lilian
My mom taught me as a hot tip that since the tortillas that I buy here are thinner, you have to fry them until golden brown so that they are structurally sound to be rolled, covered in sauce and baked. Otherwise, serving them is a nightmare (they collapse, fall apart, and there is no way to serve these delicious enchiladas in once piece for your instagram pic. Let the fried tortillas cool, fill them with chicken, and if they crunch when you are rolling them, they will be fine after baking. I also baked them for just 20 minutes today, and combined with these frying tips, made for very easy to plate and delicious enchiladas. You and your moms and husbands will be VERY pleased.Reply
Linda Vensel
Thank you so much for a fantastic recipe. My husband said, "These are make for guests!" And that is his highest praise ever.Reply
Mely Martínez
Hello Linda,
That is a nice compliment! Thanks for coming back to share it! 🙂Reply
C
Help couldn’t find cooking sauce so I used tomatillo sauce good it so spicy couldn’t eat much any way to cool them down
Reply
Mely Martínez
Hello, You can use the tomatillo sauce here in the blog. To cool it down add more cream.
Reply
Dixie Bryant
So easy and delicious! I had made crockpot chili verde with pork loin and Herdez Chili Verde Salsa. This was the perfect second dish with the leftovers. I used plain Greek yogurt instead of the cream and it turned out fine, which I had on hand and it turned out fine. Thank you for this delicious dish I will definitely recommend and try again with the original recipe ingredients.Reply
Mely Martínez
Hello Dixie,
I,m so glad to know you like it and that you were able to adjust to your liking. Enjoy your Enchiladas!Reply
Steve Schaffer
We made this dish months ago for a casual family gathering and everyone loved it. We want to make it again but Herdez seems to have discontinued its Tomatillo Verde Cooking Salsa. I cannot find it locally and it is not listed on their website. Any other recommendations for a substitute? While we do a lot of cooking, we have very little experience with Mexican recipes and are afraid to substitute without some guidance.
Reply
Mely Martínez
Hello Steve,
Here is the link to our homemade Salsa Verde. This recipe renders about 2 cups.Reply
Tina Billingsley
I made this dish last night, and it was delicious! I used Pepper Jack cheese because that is what I had on hand and we love the extra flavor it gives dishes. My granddaughter was here, so I left out the jalapeño, but I’m anxious to try it again with that addition. I’m glad I found your page. We’re always looking for more Mexican dishes to try!Reply
Mely Martínez
Hello Tina Billingsley,
I bet those enchiladas tasted great wit the Pepper Jack Cheese. Thank you for your kind comment.
Reply
Reyna Ayala
Can these be made red by using the red sauce from the red enchiladas ? And just cheese inside. Or is that a separate recipe for red suizas
Mely Martínez
Hello Rayna,
You can make them, without using the cream in the sauce.
Sue
Hi, making today but want to assemble early. Will it get too soggy?
Reply
Mely Martínez
Hello Sue,
That will depend of the quality of the corn tortillas. You need a sturdy tortilla. when you buy tortillas, if they are store-bought, choose the ones that don't have crumbled pieces around the edges.Reply
Sandra Furnari
Can I make a big batch and freeze a portion? Or will the tortillas get soggy?
Reply
Mely Martínez
Hello Sandra,
That will depend on the tortillas, so many store-bought tortillas crumble really easy.
Reply
Davina
Your website Is my go to for Mexican food. I have made these Suizas and they were a big hit. I am making the pork verde, calabacitas and salsa for tomorrow. I always tell everyone about your website
Reply
Mely Martínez
Hello Davina,
Thank you for visiting, trying the recipes, and recommending the website. I'm sure you are an amazing cook!Reply
tracie
Hi, your recipe looks fantastic! Can I substitute the Herdez Enchilada Sauce Green Chili for the Mexican Cooking Salsa Verde?
Reply
Mely Martínez
Hello Tracie,
Yes, you can also make your own salsa verde. You can find the recipe here in the blog. Happy cooking!Reply
Virginia M
Enchiladas Suizas is one of my favorite dishes to order at restaurants. I loved your comment at the beginning that these would be “easy.” So, I tried them. I used sour cream, Oaxacan cheese, and Herdez salsa verde. I must say, since I made this dish tonight...MY Enchiladas Suizas are the best in town! This definitely a keeper for me! Thanks for the great recipe.Reply
Sometimeskate
What do we do with the half an onion?
Reply
mmartinez
Hello sometimeskate,
The onions are to garnish the enchiladas as it is indicated in Step 7.Reply
janice sanz
Nowhere in the recipe does it say what to do with the crema or sour cream. Where does that come in?
Reply
mmartinez
Hello Janice,
Step number one, it says to add the cream. You mix everything in the blender. Enjoy your enchiladas!Reply
Allison D
My store only carries the red Herdez cooking sauce. 😒 I ended up buying the regular Herdez salsa verde. Will it work, with this recipe?
Reply
mmartinez
Hello Allison,
Yes, that will work, too. You can also make your own salsa, search for the recipe here in the blog.Reply
Mari
I don't have sour cream on hand, can I use cream cheese instead? I know its a way different texture.
Reply
mmartinez
Hello Mari,
Yes, you can use the cream cheese as a substitute on the enchiladas suizas.Reply
Ileana
Hello ..thank you for the recipe !! I will make them this Sunday ..
Muchas Gracias !Reply
mmartinez
Have fun cooking!
Reply
Deann
firstly, I must say I am not a big fan of processed fooods. Since tomatillo not currently not in season. What the heck! It's not bad, but I did find this dish was rather sour. I will make the homemade sauce next time.Reply
Irma estrada
Love all your recipes
Reply
Rebecca S Ontiveros
Hi Mely,
I am so glad I found Mexico in my Kitchen. I will make this delicious dish tonight.
Thank you,
BeckyReply
mmartinez
Hi Rebecca,
I hope your family likes it! Happy cooking!
Reply
Anonymous
Just made this tonight. I added chicken broth and oil to the chicken to make sure it wouldn't dry out. I thought the sauce was too sour, not like the ones at the restaurant. . I like it more rich and less tangy. And it was medium spicy, not mild as the jar says.
Reply
Anonymous
Made these last night. Big hit with family! Delicious and easy.
Reply
Tifferella
This looks so yummy! I think I will be making this for Sunday dinner. I made the chicken thigh recipe with the red Herdez sauce and it was so goooood!!
Reply
mmartinez
Hello Tifferella,
I am so glad you tried the recipe for the baked Chicken Thighs. The salsa verde is also great!Saludos!
Reply
Velva
Your enchiladas look really good! With the quick cooking sauces makes it even more easy to prare for a weeknight meal.Thanks for sharing.
Velva
Reply
Wayne
Do you receive any benefits from Herdez products for using their name?
Reply
mmartinez
Hello Wayne, I am a partner with Herdez Traditions for the month of April. As I mention above, it is a company that truly looks to preserve the National Culinary Tradition with authentic Mexican products. I hope you try the recipe.
Saludos!
Reply
Claudia
Do you cover this with tinfoil when you make it
Reply
Mely Martínez
Yes, you cover them with foil at the beginning and remove it almost at the end of the cooking time.
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