Spinach Enchiladas Suizas

Spinach Enchiladas Suizas Video (Scroll down for printable recipe)

Spinach enchiladas suizas is the enchilada order I place on days when I’m in a vegetarian state of mind, or in joints where I doubt the freshness and quality of the meat (why would a person eat in a place like that at all? Well, it’s never intentional, I swear.) Enchiladas suizas translates to “Swiss Enchiladas” and they are called that due to the high quantity of dairy and cheese used in the sauce. It’s nothing to be ashamed of, Switzerland. There are worse things to be known for than cheese and neutrality.

Using a spinach and mushroom filling in these enchiladas also allows a person to continue the delusion that eating a plate smothered in cream and cheese isn’t entirely a waste. There’s vegetables in it!

spinach enchiladas suizas

For more vegetarian recipes, check out my vegetarian cooking class and 28-day meal plan!

Spinach Enchiladas Suizas Recipe


Spinach Enchiladas Suizas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 4 reviews

  • Author: Hilah Johnson
  • Yield: 6 1x


  • Enchiladas:
  • 2 tablespoons butter or oil
  • 1 onion, diced (divided)
  • 10 ounces fresh spinach, washed well and chopped
  • 8 ounces sliced mushrooms
  • 1/2 teaspoon salt
  • 12 corn tortillas
  • 1 cup grated white cheese
  • Suiza sauce:
  • 12 ounces tomatillos
  • 1 poblano pepper
  • 3 cloves garlic, peeled
  • 1/4 cup packed cilantro leaves and stems
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 1 cup Mexican crema or sour cream


  1. Make the spinach enchilada filling:
  2. Heat butter in a large skillet over medium-high heat. Add HALF the onion and the mushrooms and stir briefly to coat. Cover the pan and cook 1-2 minutes or until mushrooms are browned and have released some liquid. Uncover and cook until mushrooms are dry. Stir in spinach, salt and cook until spinach is wilted. Set aside.
  3. Make the suiza sauce:
  4. Peel and rinse the tomatillos. Place in a pot with remaining half of diced onion, cover with water and put over high heat.
  5. Meanwhile, roast or broil the pepper on all sides until blackened. Let cool, then remove the stem (and seeds for mild sauce).
  6. Once tomatillos have turned a mossy green, transfer all to a blender with the onion, garlic, poblano, cilantro, salt, pepper, nutmeg. Carefully blend until smooth. Mix in crema.
  7. Soften tortillas in oil and roll 2-3 tablespoons of spinach mixture into each. Pack into a 9×13 pan.
  8. Pour sauce over all and sprinkle with cheese.
  9. Place under broiler for a minute until cheese melts. (The sauce and filling are already warm so you just need to melt the cheese on top.)

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

enchiladas suizas


  1. vin on December 30, 2015 at 9:24 pm

    Hilah!!! Bought your vegetarian cooking special; you know I could have spent $30 on a book and get a bunch of recipes but your package was just what I wanted. A full month’s vegetarian meal plan, shopping lists, recipes and videos to make it all easy.

    Frankly I bought this on a whim because you’re cute and funny as hell, but I am really surprised by the value of the product.

    Now I’m going to have my girlfriend start using your plan…and maybe I’ll drop that extra 20 pounds she keeps reminding me about.



    • Hilah on December 31, 2015 at 4:30 pm

      Yay!! Thank you, Vin! 🙂

    • Susan on August 15, 2019 at 9:51 am

      Can this be made ahead….

      • Hilah on August 19, 2019 at 10:05 am

        I haven’t tried to make it ahead of time, but if you do, just make sure the sauce covers the tortillas completely so they don’t dry out. Then cover the casserole and refrigerate, probably not longer than 4-6 hours though or the tortillas might get soggy. Hope that helps!

  2. Diane on January 6, 2016 at 3:07 pm

    That tomatillo sauce looks super easy and yummy! I’m a big fan of using Greek yogurt instead of sour cream; you’re probably right about the probiotics dying sad little deaths when they’re heated, but it still seems healthier and adds a nice tangy flavor.

    • Hilah on January 8, 2016 at 8:32 pm

      If you have leftover sauce it keeps for a couple weeks in the fridge, too. I bet it would be good over potatoes for breakfast, maybe?

  3. Denise on January 13, 2016 at 9:22 am

    I am enjoying your recipe as I type, I added some grilled chicken in my BH’s to make it a little more substantial for him as he works so hard through out the day.

    • Hilah on January 14, 2016 at 7:33 am

      Thanks, Denise! Glad you and BH enjoyed it 🙂

  4. FoodJunkie on March 1, 2016 at 2:47 pm

    I had a modified version of these for supper and they are quite good. Tomatillos are almost never available here so I used a jar of tomatillo salsa mixed with sour cream as an approximation. To up the fiber and protein I whipped up some refried beans and put those in the enchiladas as well. It was good but for these I think I will just have the beans on the side next time. I will try these again in August when the one market vendor who grows tomatillos has them available.

  5. Melissa on March 6, 2016 at 5:50 pm

    I added a whole hass Avacado to the tamatillo sauce and it was perfect! Try it next time, it makes it even more creamy!

  6. Melissa on March 6, 2016 at 5:51 pm


    • Hilah on March 7, 2016 at 8:45 am

      Yay! The avocado in the sauce sounds YUM!

  7. Rhonda on November 13, 2020 at 8:22 pm

    How many tomatillos does it take for 12 ounces?

    • Hilah on November 14, 2020 at 5:35 am

      Depends on their size. Say 6 medium?

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.