Enchiladas Suizas

Course: Main Course
Cuisine: Mexican
Keyword: cinco de mayo, enchilada, enchiladas, enchiladas suizas, mexican food
Author: Matt Farr


For the Salsa Verde:

  • 7 fresh tomatillos
  • 1 medium white onion
  • 4 cloves fresh garlic
  • 2 fresh jalapenos
  • 1 bunch fresh cilantro

For the Suiza sauce:

  • 1/2 cup heavy cream
  • 1 cup chicken stock
  • 2 Tbsp butter

For the enchiladas:

  • White corn tortillas
  • 1 whole chicken
  • 1 poblano pepper
  • Reload High Caliber seasoning
  • shredded Chihuahua cheese (or any melty white cheese you like)
  • Cholula (optional)
  • sour cream (optional)


Step 1: Prepare the chicken

  • Set your grill or smoker up for indirect cooking and preheat to 350 degrees.
  • Spatchcock the chicken, then season liberally with Reload High Caliber inside and out.
  • Smoke the chicken until the thickest part of the thigh reads 165 degrees with a probe thermometer.
  • Pull the chicken into bite-sized pieces.

Step 2: Make the Roasted Salsa Verde

  • Remove the papery outer layer from the tomatillos, half jalapenos lengthwise (and de-seed if you're a wimp), quarter the white onion, and peel the garlic.
  • Toss the prepped veggies in cooking oil and spread evenly on a sheet pan.
  • Roast under your oven's broiler for 5-10 minutes, tossing and flipping every few minutes until the ingredients begin to blister evenly. Keep an eye on the garlic-if it begins to burn, remove it from the pan early.
  • Add all the roasted ingredients to a food processor or blender and pulse a few times to break the veggies up.
  • Add a handful of fresh cilantro to the blender along with 1/2 teaspoon of salt, then pulse until the mixture has the consistency of chunky salsa.
  • Taste for seasoning and add salt as needed. Pulsing to mix it in.
  • Pour 1/4 of your salsa verde into a bowl-you'll use this later. Leave 3/4 of the salsa verde in the blender for the next step.

Step 3: Prepare the Suiza Sauce

  • Continue to blend the remaining 3/4 of the salsa verde using the "liquify" setting on your blender/food processor until smooth.
  • Pour into a medium saucepan over medium heat.
  • Add the heavy cream and chicken stock and stir until the mixture has combined and heated through and begins to reduce. Stir in the butter and remove from heat.
  • Taste for seasoning and add salt if needed.

Step 4: Prepare the enchiladas

  • Optionally, roast the poblano pepper and remove the black outer skin.
  • Dice up the poblano and add to a large skillet over medium-high heat with some cooking oil.
  • Add shredded chicken to the skillet and stir to combine and heat through.
  • Season with Reload High Caliber to taste, then remove from heat.
    Reload High Caliber seasoning
  • Spoon some suiza sauce into a casserole dish to cover the bottom.
  • Dip each corn tortilla in the suiza sauce, then fill with the chicken/poblano mixture and shredded cheese. Roll into an enchilada and add to the casserole dish seam side down. Repeat until the dish is full.
  • Spoon or pour remaining suiza sauce around the enchiladas, top with shredded cheese, and shake on some Reload High Caliber to top it off.
  • Bake at 380 degrees (or add back to the smoker for some extra flavor) until the cheese is melty and begins to brown and the suiza sauce is bubbly.
  • Optionally, combine sour cream and hot sauce with some water to create a drizzly, creamy sauce for topping.
  • Plate and serve rippin' hot. Matt likes to pour some of the reserved chunky salsa verde over the top.
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