Gluten Free Enchiladas Suizas

Total time1 hr 5 min

Prep time30 min

Cook time35 min

Enchiladas Suizas are the kind of dish that earns a permanent spot in your dinner rotation — tender poached chicken wrapped in soft corn tortillas, blanketed in a creamy roasted tomatillo sauce, and finished with bubbling Monterey Jack. The "suiza" (Swiss) name comes from that luscious cream-enriched green sauce, and it absolutely delivers on its promise. Because this recipe is built entirely on corn tortillas, fresh produce, and naturally wheat-free pantry staples, there's no substitution gymnastics required — it just works from the ground up. Charring the poblanos until blackened and letting them steam before peeling is the kind of step that pays off big, adding a smoky depth that makes the sauce taste like it came from a serious kitchen. The tomatillos are simmered until silky, blended smooth with the peppers, onion, and garlic, then finished with heavy cream for a sauce that's tangy, rich, and just a little smoky all at once. A drizzle of Mexican crema, a handful of fresh cilantro, and a squeeze of lime over the top right before serving pulls everything together beautifully. This recipe serves four and is the kind of weeknight bake that genuinely impresses without requiring a culinary degree.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

1 ½ lb bone-in, skin-on chicken breasts (about 2 breasts)
Perdue Perfect Portions Boneless Skinless All Natural Chicken Breasts Simple Truth Organic Thin Sliced Chicken Breasts Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth All Natural Boneless Skinless Fresh Chicken Breast Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb
See all
4 cups chicken broth
½ white onion, halved
3 garlic cloves, smashed
1 tsp salt

For the suiza sauce

1 ½ lb fresh tomatillos (about 12 medium), husked and rinsed
2 poblano peppers
½ white onion, roughly chopped
2 garlic cloves, peeled
1 cup heavy cream
½ cup chicken broth
1 tbsp neutral oil (such as avocado oil or canola oil)
1 tsp ground cumin
½ tsp salt, plus more to taste

For the enchiladas

12 corn tortillas (6-inch)
1 tbsp neutral oil (such as avocado oil or canola oil)
2 cups shredded monterey jack cheese

For serving

¼ cup mexican crema or sour cream, for serving
¼ cup fresh cilantro leaves, for serving (optional)
1 lime, cut into wedges, for serving (optional)

Instructions

1
Place the chicken breasts in a large saucepan with the 4 cups chicken broth, halved onion, smashed garlic, and 1 tsp salt. Bring to a boil over high heat, then reduce to a steady simmer and cook for 18–22 minutes, until an instant-read thermometer inserted into the thickest part of the breast reads 165°F (74°C). Transfer the chicken to a cutting board and let it rest for 5 minutes, then shred the meat with two forks, discarding the skin and bones. Discard the poaching liquid or reserve for another use.
2
While the chicken poaches, char the poblano peppers directly over a gas burner or under the broiler, turning with tongs every 2–3 minutes, until the skin is blackened and blistered on all sides, about 8–10 minutes total. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes. Peel off the charred skin, remove the stems and seeds, and roughly chop the flesh.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!