Chilaquiles Suizos (Swiss-Style Chilaquiles)

Last Updated on January 18, 2023 by Catrina

My Mexican mother-in-law’s recipe for creamy, delicious “Swiss-style” chilaquiles or chilaquiles suizos! Crunchy tortillas are dunked in a tomatillo and cream-based sauce, then topped with more Mexican-style cream, diced onions, and shredded cheese for a simple Mexican breakfast!

Why are these called chilaquiles suizos?

My mother-in-law does not call these chilaquiles suizos. To her, these are just chilaquiles. But once I learned her technique for making these, the salsa reminded me so much of the salsa used for enchiladas suizas, that I decided to call this version “chilaquiles suizos.”

Enchiladas suizas are different from their enchilada verde cousins in that the salsa used in the “Swiss” or suiza version has cream. The salsa for these chilaquiles suizos are made in the same style: tomatillos are boiled with the other salsa ingredients and once cooked, are blended with cream to produce a smooth, creamy sauce.

Enchiladas suizas are typically filled with shredded chicken and topped with melted golden cheese. I have seen some chilaquiles suizos versions also call for shredded chicken and melted cheese. However, I stay true to my mother-in-law’s simple version and just top these with shredded cheese. But of course, feel free to add chicken or broil to melt the cheese if you wish!

How this recipe came to be

My mother-in-law is an amazing cook. And with 6 kids, she is also very practical. She makes delicious home-cooked food that is generally simple, easy, and filling.

She also knows how to spoil my husband (the youngest of the 6) with one of his favorite breakfasts: chilaquiles! Whenever we would come to visit from the US, this would be one of the first things my husband would ask his mother to make for him.

My mother-in-law has also been known to use this dish to keep her sons away from unworthy (in her opinion) girlfriends. She once learned that my husband’s former girlfriend had invited him over for breakfast. My mother-in-law was not very fond of this young lady and instead of passing the invitation on to my husband, she quickly made his favorite chilaquiles to keep him at home.

My husband finally left the house to visit his girlfriend and was surprised to find that she had also she made him chilaquiles. Unfortunately, my husband had filled up on his mom’s version and wasn’t able to enjoy the chilaquiles that his girlfriend had prepared for him! My mother-in-law certainly knows the quickest way to a man’s heart is through his stomach! When I finally made this version, my husband told me it reminded him of home!

Tips for chilaquiles suizos

These chilaquiles are simple to prepare and unpretentious to serve. Here are my tips for making these chilaquiles suizos.

The tortillas

As previously stated, my mother-in-law’s food is unfussy and simple. That sometimes means that her food is not pretty. But what her food lacks in eye-appeal, it makes up for in delicious flavor. My mother-in-law does not cut up her tortilla chips into beautiful wedge or square shapes. She fries her tortillas whole, then tears them by hand when she is ready to put them in the sauce.

Normally, the chips for chilaquiles are cut, fried, and then dunked in the sauce. When I make other chilaquiles, like chilaquiles with roasted salsa verde, I usually like to plate my chips and then put the sauce over top. This results in a crunchier bite. For this version, however, I stick to my mother-in-law’s method of tearing up whole, fried tortillas and soaking them in the sauce. Really, the method you choose to prepare your tortilla chips is based on your personal preference.

I would also note that stale or day old tortillas will use less oil when frying, so fresh tortillas are not necessary for this dish.

The salsa

This salsa is super easy to make. Add the tomatillos, onions, garlic, peppers, and epazote to a pot filled with water and boil until the tomatillos and chiles change color. The tomatillos and peppers will start out as a bright, vibrant green color and will soften and turn to a more dull green as they are cooked (see below photos). The quantities shown in the photos below are not correct for this recipe. So, please follow the quantities listed in the recipe and not the quantities shown in the photos! If you like your salsa spicier, increase the number of peppers to your liking!

Put the ingredients in a blender and let them cool slightly. Add the cream and salt to taste, then blend until smooth and creamy. I like to fry this salsa a bit in the leftover oil from the tortillas to enhance the flavor of the sauce.

The toppings

Chilaquiles are so versatile! You can top them with anything that you want! My husband often likes his topped or served with grilled steak. I prefer mine with a fried egg. Shredded cheese, Mexican cream, and diced onion are a must in our house. Shredded chicken is another popular option for chilaquiles and of course, we top ours with avocado if we have any handy!

I hope you like my mother-in-law’s version of chilaquiles suizos!