Creamy Enchiladas Suizas Recipe Easy Homemade with Green Tomatillo Sauce

“You won’t believe where I first tasted a version of these creamy enchiladas suizas,” my friend Carlos chuckled the other day. It was a late Thursday afternoon at his place, and the smell of roasted tomatillos and melted cheese had me instantly hooked. Honestly, I wasn’t expecting much. You know that feeling when you’re just stopping by to grab a quick coffee and end up staying for dinner? That was me.

Turns out, Carlos’s abuela had passed down this recipe, scribbled on a crumpled index card tucked inside an old cookbook. He told me how one time, while trying to replicate a fancy enchilada from a restaurant downtown, he accidentally swapped out half the red sauce for a batch of homemade green tomatillo salsa. Instead of a disaster, he ended up with a creamy, tangy, and fresh masterpiece that blew everyone away.

I remember watching him assemble the enchiladas, laughing because he forgot to oil the pan first and had to gently coax the tortillas apart later. That little slip made the dish feel more real, like cooking with friends rather than a perfect Instagram post. This recipe stuck with me because it’s comfort food that’s lively and bright—perfect for those evenings when you want something cozy but not heavy. Maybe you’ve been there: craving something rich and satisfying but also fresh and a little unexpected. That’s exactly what these creamy enchiladas suizas with green tomatillo sauce deliver every single time.

Why You’ll Love This Creamy Enchiladas Suizas Recipe

From my kitchen to yours, this recipe has been tested and tasted until it just feels right. It’s not your typical enchilada—this one has a light yet luscious creaminess and a vibrant punch from the tomatillo sauce that keeps it fresh and exciting. Here’s why it’s become a favorite around my table:

• Quick & Easy: Ready in about 45 minutes, making it perfect for busy weeknights when time is short but cravings are high.
• Simple Ingredients: You probably already have most of these in your pantry. No need for exotic or hard-to-find items.
• Perfect for Gatherings: Whether it’s a casual dinner or a cozy weekend meal, these enchiladas impress without stress.
• Crowd-Pleaser: Kids and adults alike can’t get enough of the creamy cheese and tangy green sauce combo.
• Unbelievably Delicious: The balance of the smooth, cheesy filling with the bright, slightly tart tomatillo sauce is something you’ll want to make again and again.

What sets this apart? The trick is blending the tomatillo sauce until it’s smooth but still vibrant, then layering with a creamy cheese sauce that melts into every bite. Plus, the slight char on the tortillas adds a subtle smoky note that rounds everything out perfectly. Honestly, it’s these little details that make this recipe more than just “another enchilada”—it’s a dish that tells a story, one spoonful at a time.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and a few fresh picks make all the difference.

• For the Green Tomatillo Sauce:
  • 12 fresh tomatillos, husked and rinsed (look for firm, bright green ones)
  • 2 jalapeños, stemmed and seeded for mild heat (add seeds if you like it spicy)
  • 1 small white onion, quartered
  • 3 garlic cloves, peeled
  • 1/2 cup fresh cilantro leaves, packed
  • 1 teaspoon ground cumin
  • 1 teaspoon salt (adjust to taste)
  • 1/2 cup water or vegetable broth (for blending)
• For the Creamy Cheese Sauce:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (can swap with cornstarch for gluten-free)
  • 2 cups whole milk, warmed (or use dairy-free milk if preferred)
  • 1 cup Mexican crema or sour cream
  • 1 1/2 cups shredded Monterey Jack cheese (I prefer Sargento for melting)
  • 1/2 cup crumbled queso fresco
  • Salt and pepper to taste
• For the Enchiladas:
  • 12 corn tortillas (warmed to make them pliable)
  • 2 cups cooked, shredded chicken breast (optional; can use sautéed mushrooms for a vegetarian version)
  • 1/2 cup chopped white onion
  • 1/4 cup chopped fresh cilantro for garnish

Remember, fresh tomatillos are key to that vibrant green sauce. If you can’t find them fresh, jarred tomatillo salsa can work in a pinch, but it won’t have quite the same brightness. Also, if you want to keep it vegetarian, swapping chicken for roasted veggies or beans works beautifully.

Equipment Needed

• Large skillet or sauté pan – for roasting and cooking the sauce and filling
• Blender or food processor – essential for a smooth, vibrant tomatillo sauce
• Medium saucepan – to prepare the creamy cheese sauce
• Baking dish (9×13 inches) – for assembling and baking the enchiladas
• Mixing bowls – for combining ingredients and prepping fillings
• Measuring cups and spoons – for precise measurements (I like stainless steel ones that last forever)
• Rubber spatula and wooden spoon – for stirring sauces without scratching pans

If you don’t have a blender, a food processor or even an immersion blender can work for the sauce. For the baking dish, any oven-safe dish with similar dimensions will do. I once used a cast iron skillet in a pinch, which gave the edges a nice crisp! Just be sure to grease it well.

Preparation Method

1. Prepare the Green Tomatillo Sauce (15 minutes): Place the tomatillos, jalapeños, onion, and garlic in a dry skillet over medium-high heat. Roast them for about 7-10 minutes, turning occasionally, until they are softened and have some charred spots. Let cool slightly.
2. Blend the Sauce: Transfer the roasted vegetables to a blender. Add cilantro, cumin, salt, and water or broth. Blend until smooth but still bright green and slightly chunky. Taste and adjust seasoning. Set aside.
3. Make the Creamy Cheese Sauce (10 minutes): In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes to make a roux (it should smell nutty but not brown). Slowly whisk in the warm milk, stirring constantly to avoid lumps. Cook until thickened, about 5 minutes.
4. Add Cream and Cheese: Remove from heat and stir in the Mexican crema or sour cream. Then fold in the Monterey Jack cheese and queso fresco until melted and smooth. Season with salt and pepper. If the sauce gets too thick, add a splash of milk to loosen.
5. Prepare the Filling: In a skillet, sauté the chopped onion until translucent. Add shredded chicken (or mushrooms) and stir to combine. Heat through, seasoning lightly with salt and pepper.
6. Warm Tortillas: To prevent cracking, warm tortillas on a dry skillet or microwave wrapped in a damp towel until pliable.
7. Assemble Enchiladas: Preheat oven to 375°F (190°C). Spread a thin layer of green tomatillo sauce at the bottom of your baking dish. Dip each tortilla briefly in the sauce to coat, then fill with a spoonful of the chicken filling. Roll up and place seam-side down in the dish. Repeat until dish is full.
8. Top and Bake: Pour the creamy cheese sauce evenly over the rolled enchiladas. Sprinkle extra cheese on top if you like a bubbly crust. Bake uncovered for 20-25 minutes, until sauce is bubbly and golden around the edges.
9. Garnish and Serve: Remove from oven and let rest for 5 minutes. Sprinkle with fresh cilantro and serve with lime wedges on the side.

If the sauce starts to separate or seem grainy, a quick whisk over low heat usually smooths it out. Also, don’t overfill the tortillas—they’re delicate and can tear easily. I’ve learned that the hard way more than once!

Cooking Tips & Techniques

Getting these creamy enchiladas suizas just right takes a little attention but no rocket science. Here are some tips I’ve picked up over many attempts:

• Roasting Tomatillos: Don’t skip the roasting step. It brings out deeper, sweeter flavors and softens the tartness. A few charred spots add a smoky note that balances the creaminess.
• Cheese Sauce Consistency: The trick is warming the milk before adding to the roux—it helps prevent lumps. Stir constantly and don’t rush the thickening process.
• Tortilla Handling: Warm tortillas properly to avoid cracking. If they break, don’t toss them! Patch with a little sauce or fold gently; it all tastes the same in the end.
• Layering Flavors: A little salt in each component (sauce, filling, cheese sauce) ensures the final dish isn’t bland. Taste as you go.
• Timing: You can prep the sauce and filling ahead of time, then assemble and bake when ready. This is great for busy days or when guests arrive early.
• Multitasking: Roast tomatillos and prep filling simultaneously to save time. A blender with a tamper makes the sauce blending quick and easy.

Once, I accidentally added cold milk to the roux, and it clumped badly. Lesson learned: patience is key here! Also, don’t skimp on the fresh cilantro garnish—it adds a pop of color and freshness that brightens the creamy dish.

Variations & Adaptations

This recipe is flexible and welcomes a few creative twists based on what you have or your dietary needs:

• Vegetarian: Swap chicken for roasted poblano peppers, zucchini, or sautéed mushrooms. Black beans also make a hearty filling.
• Spicier Version: Include some serrano peppers in the tomatillo sauce or sprinkle red pepper flakes over the top before baking.
• Gluten-Free: Use cornstarch instead of flour in the cheese sauce and ensure your corn tortillas are certified gluten-free.
• Dairy-Free: Replace the milk and cheeses with coconut milk and vegan cheese alternatives. Add a spoonful of cashew cream for richness.
• Seasonal Twist: In summer, add fresh corn kernels to the filling for a sweet crunch. In winter, try swapping tomatillos with green bell peppers and a handful of spinach.
• Personal Favorite: I once added a splash of lime juice to the cheese sauce for a subtle tang that balanced the richness beautifully. Give it a try if you like a little zing!

Serving & Storage Suggestions

This dish is best served hot out of the oven, with the cheese sauce still gooey and the tomatillo sauce vibrant. I like to plate it with a wedge of lime and a simple side salad of crisp greens tossed in a light vinaigrette.

Pairing it with Mexican rice or refried beans rounds out the meal nicely. A cold cerveza or a tangy margarita complements the flavors perfectly if you’re feeling festive.

To store leftovers, cover tightly and refrigerate for up to 3 days. Reheat gently in the oven at 350°F (175°C) for 10-15 minutes to keep the sauce creamy and the tortillas tender. Avoid microwaving if you can; it tends to make the tortillas chewy.

These enchiladas actually taste better the next day, once the flavors have had time to mingle. If freezing, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Nutritional Information & Benefits

Each serving of these creamy enchiladas suizas provides a satisfying balance of protein, calcium, and vitamins thanks to the chicken, cheeses, and fresh tomatillos. Tomatillos are rich in antioxidants and vitamin C, which support immune health. The dish is moderate in calories—depending on portion size—and offers a comforting meal without feeling overly heavy.

Using fresh ingredients and controlling the amount of cheese and cream helps keep it lighter than many traditional versions. Plus, with options to swap in dairy-free or gluten-free ingredients, it’s flexible for a variety of dietary needs. Just a heads-up: this recipe does contain dairy and corn, so those with allergies should make suitable substitutions.

From my perspective, it’s a recipe that hits the sweet spot between indulgence and nourishment, making it a wholesome choice when you want something special but grounded.

Conclusion

These creamy enchiladas suizas with vibrant green tomatillo sauce are one of those recipes that feel like a warm hug on a plate. They balance richness and freshness in a way that makes you want to slow down and savor every bite. Whether you’re cooking for family, friends, or just yourself, this dish is easy enough to whip up on a weeknight but special enough to impress.

Feel free to tweak the filling or spice level to make it your own. I love how forgiving this recipe is—it welcomes creativity and personal touches. Honestly, I keep coming back to it because it’s both comforting and exciting, a combo that’s hard to beat.

Give it a try and let me know what you think! Share your twists or questions in the comments—I’m always eager to hear how you make this recipe your own. Happy cooking!

FAQs About Creamy Enchiladas Suizas with Green Tomatillo Sauce

Can I make the tomatillo sauce ahead of time?

Absolutely! The sauce can be made up to 2 days in advance and stored in the fridge. Just give it a quick stir before using.

What’s the best way to warm tortillas without breaking them?

Wrap tortillas in a damp paper towel and microwave for 30 seconds, or warm them individually on a dry skillet for about 15 seconds per side until pliable.

Can I freeze the assembled enchiladas before baking?

Yes, you can freeze them at this stage. Cover tightly with foil and freeze for up to 2 months. Bake from frozen, adding extra baking time.

What cheese works best if I can’t find Monterey Jack?

As a substitute, mild mozzarella or a mild white cheddar can work well, but Monterey Jack melts the best for this recipe.

How can I make this recipe vegan?

Replace the dairy milk and cheeses with plant-based alternatives like almond or oat milk and vegan cheese. Use tofu or veggies for the filling instead of chicken.

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