Suiza Enchilada Sauce


This Suiza Enchilada Sauce will transform your favorite Mexican entree. Top off your dinner with this zesty sauce featuring tomatoes, cilantro, and hot peppers.

Suiza Enchilada Sauce
Prep Time:
10 mins
Cook Time:
14 mins
Total Time:
24 mins

If you love enchiladas suizas, part of that love surely comes from the creamy suiza sauce used. Most suiza sauces contain tomatillos, peppers, cream, and seasonings and/or herbs. This recipe has all that and an additional less common ingredient—canned fire-roasted tomatoes. The addition of those tomatoes (and its sauce) lends a small amount of smoky flavor to the overall sauce and is the reason it's not as pure white as the sauce used on most enchiladas suizas. Use the sauce on your favorite enchilada recipe, pour it over nachos, or add to any dish that could benefit from a creamy, tangy sauce.


  • 2 large tomatillos, husked

  • ½ medium onion, cut into thin wedges

  • 2 fresh jalapeño chile peppers

  • 2 cloves garlic

  • 1 14.5-ounce can fire-roasted tomatoes, undrained

  • ¾ cup fresh cilantro sprigs, packed

  • 1 cup Mexican crema or sour cream

  • 1 tablespoon all-purpose flour

  • ½ teaspoon salt

  • ¾ cup cheese (your choice), shredded


  1. Preheat broiler. On a large baking sheet, place tomatillos, onion, chile peppers, and garlic. Broil 3 inches from the heat for about 14 minutes or until peppers are tender and pepper skins have black spots and blisters, turning once during broiling.

  2. Cool slightly. With gloved hands, use a paring knife to peel as much skin from the peppers as possible; halve and seed peppers. Core tomatillos.

    Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

  3. In a blender, combine roasted vegetables, canned tomatoes, and cilantro. Cover and blend until smooth.

  4. Add Mexican crema or sour cream, all-purpose flour, and salt. Cover and blend briefly until smooth.

  5. To use in an enchilada recipe, spread about ½ cup of the sauce in a 3-quart rectangular baking dish. Add the filled enchiladas and top with the remaining sauce. Sprinkle with desired cheese and bake, uncovered, as directed in your recipe. Makes enough sauce for 8 servings.

Frequently Asked Questions

  • What is Mexican crema?

    Mexican crema or crema Mexicana as it may be called on the package, is a creamy and slightly tangy sauce similar in flavor to sour cream. Mexican crema is a little thicker than sour cream and creates a more authentic dish, but sour cream is a great substitution if you can't find Mexican crema in your grocery store.

  • Why is the suiza sauce spread on the bottom of the empty pan?

    The small amount of sauce in the bottom of the baking pan keeps tortillas from sticking to the pan and getting tough on the bottom during baking.

  • What are tomatillos?

    Tomatillos are a fruit similar to tomatoes. They look like small green tomatoes except they are wrapped in a papery husk. The flavor of tomatillos is more tangy and lemony than tomatoes, tomatillos are also firmer, which helps them withstand the time under the broiler in this recipe. You can find them in the produce department of most supermarkets.

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