Chicken Avocado Suiza

Chicken Avocado Suiza is a delicious pan seared chicken breast topped with melted cheese,  creamy avocado and a fragrant roasted tomatillo sauce. This recipe was inspired by the flavors of one of my favorite Mexican comfort meals, chicken enchiladas Suizas. I love them so much that I’ve been known to eat them for breakfast while on vacation in the Yucatán. The enchiladas are a good meal anytime of the day but very filling.

I’ve been trying to lose a few pounds and wanted something lighter in calories and carbs but with similar flavors. I eliminated the tortillas, pan seared the chicken breasts and topped them with cheese, avocados and tomatillo sauce. I was pleased with the healthier result and thought I would share my recipe for Chicken Avocado Suiza.

Chicken With Avocado
Chicken With Avocado Chicken Avocado Suiza

Chicken Avocado Suiza

Recipe serves two, adjust accordingly

Preheat oven to 325 degrees

  • 2 boneless, skinless chicken breasts, pounded to even thickness
  • salt and pepper to taste
  • 1/4 tsp. cumin
  • 1/4 tsp. garlic powder
  • 2 to 3 Tbsp. olive oil, divided
  • juice of half a lime
  • flour for dusting (I use Wondra)
  • 1/4 c. white wine
  • 1/4 c. chicken stock
  • 1/2 c. tomatillo salsa* (Recipe found below)
  • 1/2 c. shredded cheese, swiss, Monterey jack or other good melting cheese
  • 1 avocado, peeled, pitted and sliced
  • chopped cilantro for garnish (optional)

*If you don’t want to take the time to make the salsa verde, there are some good jarred versions in the salsa or Mexican food section of your grocery store. Santa Clara or Rick Bayless roasted tomatillo sauces are both very good.

Season chicken with salt, pepper, cumin and garlic powder. Drizzle with 1 Tbsp. oil and lime juice, turn to coat the chicken and let marinate for thirty minutes. Pat breasts dry with paper towel and sprinkle each side with flour, dusting off any excess.

Heat 1 to 2 Tbsp. oil in a ovenproof sauté pan, add the chicken breasts and cook on medium high heat until golden, about 3 minutes per side, depending on thickness. Top each breast with shredded cheese and place in the oven for 3 or 4 minutes for the cheese to melt. Remove from the oven, place on a plate and keep warm.

Add the wine to the sauté pan and deglaze, scraping up any browned bits. Cook until starting to reduce, add chicken stock and salsa. Cook until reduced to a sauce like consistency. Taste for additional seasoning, if necessary. To serve, top the chicken breasts with sliced avocado, drizzle with tomatillo sauce, garnish with cilantro.

Roasted Salsa Verde
Roasted Salsa Verde

Roasted Tomatillo Salsa/Charred Salsa Verde

  • 4 tomatillos, papery skin removed, and halved
  • 1 onion, quartered
  • 2 Serrano chilies, halved and seeded
  • 2 large garlic cloves
  • a handful of cilantro, thick stems removed
  • 1/4 c. water
  • 1/2 tsp. salt and pepper
  • 1 Tbsp. olive oil

Place onions, chilies and garlic cloves on a foil lined baking sheet and place 4 inches under the broiler and cook until softened and starting to get a few black spots, about 5 minutes, stir and cook for another 3 to 5 minutes. When cooked, place in a food processor with the water and oil, blend until a salsa consistency. Season with salt and pepper.


If you visit Mexico, you will notice that almost every meal is accompanied by avocado in some form or the other. Instead of using it as a side, I decided to feature this healthy, creamy fruit as one of the main ingredients with the chicken. The dish I created was flavorful and much lighter in calories and carbs than enchiladas Suiza which are typically made of corn tortillas wrapped around a chicken filling, topped with salsa verde, and covered with swiss cheese and baked, then sprinkled with queso fresco. I served the chicken with a lettuce and tomato salad but if you are not watching calories like I am, you could also serve it with sour cream, rice and refried beans on the side.  This meal would be perfect for Cinco de Mayo at the beginning of May.


Posted by

I travel the back roads of the world, sharing great food and interesting places and enjoyable pastimes.

140 thoughts on “Chicken Avocado Suiza

    1. Hi Kay, Since the first of the year, we have spent half of our time living in a hotel in Florida, checking on the construction of our new home. Eating three meals a day in restaurants has been bad on the waistline. It is harder losing those unwanted pounds than it was putting them on so I’m trying hard…the reality is my will power is probably like yours. 🙂 Thank you for your nice compliment, I’m glad you like the looks of this dish.

  1. If this is what losing a few pounds looks like at your house, I’m moving in. 🙂 This looks fantastic to me!

    1. You are welcome anytime, you can help my pack for our move. 😀 Eliminating tortillas, a lot of cheese, rice and beans goes a long way in cutting down the calorie count but the flavor in this meal is still there. Thank you for your nice compliment, Maureen.

  2. That looks so good I am drooling, could have it for breakfast right now.
    I too need to shed a few pounds so this lighter version is just what I need, thanks for sharing.

    1. Thank you Norma, I believe this lighter version turned out well. I had all the flavors but certainly cut a lot of carbs and calories out of one of my favorite Mexican dishes.

  3. This looks really great. I have never heard of chicken suiza, but the flavor combination looks fantastic. Thanks so much for sharing, it looks like you have a lot of great recipes on your blog. Thank you!

  4. This is such a colorful dish that I am sure I wouldn’t even miss the extra calories. Avocados are so good for us too. Great dish Karen!

  5. I love everything about this recipe…healthy, fresh and nutritious, and not to mention how delicious it looks!

  6. Thank you for this recipe. I’ve been known to eat main course Mexican meals for breakfast. Why not start off the day of a big ‘ole! 🙂 Pinning this one to try soon. Thanks Karen.

    1. You gave me a chuckle with your comment…ole indeed. I’m glad that there are a couple of us that enjoy a main course for breakfast. I hope you will enjoy the recipe, thank you for the pin.

  7. Your roasted tomatillos look fantastic! I made salsa verde this week too – have been craving it with the advent of spring – but I think I prefer the look of yours 🙂 wonderful dish, Karen!

    1. Thank you Ksenia, for your lovely compliment. I’m happy to know that you like the dish and the roasted tomatillos salsa. I sure I would have enjoyed your salsa. 🙂

  8. What terrific diet food! 😉 Mexican food is so flavorful, isn’t it? And this looks particularly good! Really nice way to update a classic dish — and make it much more appealing, IMO. I could definitely eat this for breakfast! 😉 Good stuff — thanks.

    1. Hi John, I’m a believer that if you are going to try a lose a few pounds, the meals that you create have to be extra flavorful or you won’t be happy. If you aren’t happy that is when you cheat and then you are only prolonging the situation. I’m glad you like the chicken recipe, thank you.

    1. Thank you for your lovely compliment, Boleyn. Eliminating the carbs while trying to lose a few pounds works for my husband and I.

    1. Hi Mandy, I’m glad you like my idea of a healthier alternative to enchiladas Suiza, which I love. They have too many calories for a girl trying to shed a few pounds…the chicken dish made me happy. Thank you for your wish, hope your day was great as well.

  9. I love Enchiladas Suizas but I also have to lose a few pounds. It’s so difficult when you love food. The dish you created here is brilliant. I can taste all the different flavors. As soon as I get back from my vacation I will make it. Thank you and good luck with your packing .

    1. Hi Gerlinde, I think you and I share so many of the same food tastes and we both do “live to eat” and eat well. When that is the case, it is indeed hard to lose the few pounds that creep up on us over time. I’m glad you like the chicken recipe and hope you will enjoy the dish if you get a chance to make it. Thank you for the wish, two loaded moving pods were picked up from our home today and are on their way south. The first step towards to our new life in Florida.

  10. Karen this looks so delicious! I adore all the ingredients and love that it still feels and looks like comfort food but lightened up. Thank you so much for sharing! My family will love this one 🙂

    1. Hi Karista, I’m glad to know that you like the way I lightened up one of my favorite Mexican meals without giving up taste. Thank you for your nice compliment.

    1. Hi Lynda, Enchiladas Suizas are a dish that I first had in Cancun but I think lots of Mexican restaurants serve them. If you are not a fan of tortillas but enjoy the flavors present in Mexican food, I believe you would enjoy this dish. Thank you for your nice comment.

    1. I’m glad you like the sound of the chicken David, thank you. I’m with you about avocados, I use them often…they are delicious as well as healthy.

    1. Yes, it might not be your typical chicken dish but I’m happy to know that you like the recipe, Monique…thank you. Sometimes we need a little change. 🙂

  11. Karen,

    My eyes lit up when I saw this recipe…it sounds terrific and I have all the ingredients. I had started to formulate an idea over the weekend to try may hand at making Mexican won tons. Crazy sounding, I know. We had avocado egg rolls at The Cheesecake Factory and I thought I would make my version as a little snack for Saturday night. Never found the time so now I have your recipe for a great meal tonight!

    Have you ever tried low carb flour tortillas? Only 6 carbs and they fulfill my need for starch.


    Jane xx

    1. Hi Jane, I’m so happy that my timing was good with this post and that you have all the ingredients to prepare this dish. I hope you will enjoy it as much as we did. Mexican wontons sound good, I hope you get the time to experiment with them in the future. I haven’t tried the low carb tortillas, I’ll have to give them a try…thanks for the heads up. 🙂

    1. I’m happy you like the chicken avocado Suisa, Darryl. I never thought of not eating tortillas and bread quite that way before. Virtuous…I like that. 😀

  12. What a great recipe. We have cut out quite a bit of carbs too and eating tacos & burritos without tortillas have become a norm for us. (well, except for enchiladas… 🙂 I love your roasted tomatillo salsa!

    1. Thank you Seana, for your lovely compliment. I know we both love enchiladas, tacos and burritos and I’m glad that you agree that sometimes we need to leave out some of the carbs and tortillas is a good way of doing it. I liked your recipe for red enchilada sauce, by the way. 🙂

  13. Your dish looks better than any restaurant entrée. I always avoid Mexican food at home because I don’t really know how to cook it and I am anti-cilantro. Love the freshness. Instead of the cilantro I will use scallions. I think I can do this.

    1. I appreciate your kind words Madonna, thank you very much. I know a lot of people don’t like cilantro, I think scallions or parsley would both work to get the taste that you would like.

  14. Lovely – this from a gal who will happily eat cold curry atop hot grainy toast for breakfast 🙂 ! Altho’ as a nutritionist I firmly believe in good carbs, even for those ‘dieting’, I would very happily omit the tortillas in this! Just as I never have a ‘bun’ when I eat hamburgers [well don’t have deep-fried chips either !!] . . .

    1. You are one up on me Eha, I’ve not had curry for breakfast but there is always a first time. I’m with you about good carbs and I don’t cut them out completely…just try to eat them in moderation occasionally to get rid of the couple of pounds that keep making my waist want to disappear. 😀 Thank you for your nice comment.

    1. Hi Teresa, I’m looking forward to warm weather. I think this meal would be delicious with grilled chicken too. Thank you for your nice compliment, I’m glad you like the dish.

    1. Thank you Ladyfi, the salsa verde is delicious. It keeps well in the refrigerator so sometimes I make a larger amount…it is good on so many things.

  15. Oh Karen, this is my son’s (lawyer boy) favorite tex mex meal – I’ve never made it for him, but his birthday is the 5th (Cinco de Mayo – of course) and I will make it for him as a surprise! Thank so much!

    1. Kelli, I’m thrilled that this post was timely and that you think “lawyer boy” will enjoy this dish for his birthday. How fun that his birthday in on Cinco de Mayo and that he likes Mexican food. Wish him well for me. 😀

    1. Hi Diane, It is nice to know that you like the recipe and will be trying it, I hope the two of you will enjoy it as much as we did. Thank you and have a lovely week as well.

    1. Hi Gallivanta, I know what you mean. Tortillas filled with chicken, cheese and sauce are delicious…enchiladas Suiza and a real favorite of mine but this did the trick while I’m working on getting rid of a few pesky pounds. 🙂

    1. Hi Lorraine, I think our weather is similar as our spring has been cold so far. I agree with you about the avocados being good in both cold and warm preparations.

    1. Hi Nancy, I appreciate your nice thoughts about the construction of our new home in Florida and I will be wishing you all the best on your construction this summer. This is the first time we have had a home built that I couldn’t oversee the work on a daily basis. We are heading to Florida this week for the final walkthrough and the closing the following week. I’m glad that you like the recipe and you are right, we didn’t miss the tortillas either.

  16. Your salsa verde looks delicious! I can see that over eggs, on steak, roast pork … so many ways. You are right about skipping the rice and tortillas to lighten things up, we do that most of the time. And avocado brings such richness!

    1. Hi Judy, The salsa verde is delicious and what I like is that it keeps well in the refrigerator because you are right…it goes great on so many dishes. I’m glad you like the way I lightened up this dish. Thank you for your nice compliment.

  17. I find this is such a great flavour combination Karen. Before the wedding I also aim to shed a few pounds so thanks for the inspiration… this recipe will soon be on one of my plates.

    1. Thank you B, for your nice compliment. It seems that many of my foodie friends would like to lose a few pounds. The problem is that we ARE FOODIES and love food, each delicious morsel that we get a chance to eat. It is hard, really hard…good luck to each and every one of us on winning the battle to a little reduction. 😀

  18. Oh, this looks good! Love the tomatillos in the sauce as well. such unique flavor! I bet a Rick Bayless green sauce would be good – the ones I’ve tried have a terrible, citric acid flavor!

    1. Hi Mimi, I’m glad that you like the recipe. For anyone that doesn’t want to make the tomatillo salsa from scratch, I would definitely recommend Rick Bayless or Santa Clara. They are both very good and I have used both when my market doesn’t have fresh tomatillos which are very seasonal. I personally like Santa Clara a little more as it seems to have more flavor and heat…just my taste. 🙂

    1. Hi Lisa, This is a much lighter meal than enchiladas Suiza but it does have all the same flavors, I’m glad you like the looks of the dish. I agree with you about avocados. 🙂

    1. Thank you David, for the compliment…I’m glad that you like both recipes. To answer your question, tomatiillos are not just small green,unripe tomatoes. They are a different species that are also known as husk tomatoes, husk cherry, or Mexican tomato. In Spanish, they are called tomato verde, tomate de cáscara, or tomate de fresadilla. Unless you have a Mexican grocer in your area, you might not be able to find fresh tomatillos but you might find a roasted tomatillo salsa in a jar. I hope that helps. 🙂

    1. Hi Susan, I’m encourage that many of my readers are trying to do the same as I am in trying to avoid carbs when we can. It does seem to help when trying to lose a few pounds or maintain your weight. I’m happy that you like my lightened version of one of my favorite recipes…it had the same flavors and I didn’t miss the tortillas or the sides. Thank you for your nice compliment. 🙂

    1. Thank you Karen, I really appreciate the compliment coming from my Texas born friend. I hope you will enjoy the dish as much as my husband and I did.

  19. I love how you turned a very high carb dinner in to a low carb delicious recipe exploding with flavour. I must give that roasted salsa verde a try soon. I hope you are doing well. Take Care, BAM

    1. Thank you Bobbie, I’m glad you like how I changed one of my favorite meals into a dish without so many carbs. I think you would enjoy the salsa verde…it keeps well in the fridge and makes a tasty topping for many dishes. My husband and I have traveled down to Florida for the closing on our new home and are very busy but well. Sorry to have taken so long in answering everyone’s comments.

  20. There’s always time to make your own salsa! Great salsa verda and what a dish to serve it with. Love this!

  21. I’d love to have avocados adorn every dish but they’re so pricey here – often $4 – $5 for each avocado! I love how you altered this dish to make it lighter and better for you. And that roasted salsa verde looks amazing xx

    1. How Charlie, I’ve always noticed that food prices are higher in Australia but you are right, $4 to $5 dollars is very expensive for an avocado. Here they sell for $.99 to $l.29 never more. Thank you for your lovely compliment.

  22. Killer recipe my friend!! I absolutely love the lighter version and I most love it’s catered for 2!! The kids are here and there and everywhere as they get older, and I’m finding myself with more and more leftovers!! Shared on my FB

    1. Thank you for your kind words and for sharing the recipe on your FB page, that is very kind of you Didi. Yes, my recipes are usually geared to serving two but can easily be adjusted to serve more.

    1. Thank you Tanya, I’m glad you like the dish and that you are like a few of us that would enjoy a meal like this no matter the time of day. 🙂

    1. Thank you for the compliment, Jan. I’m happy that you like the chicken and salsa recipes. I’m with you, I could go for some chips and salsa right now too. 🙂

    1. Hi Pat, I’m glad that you want to give this dish a try, I hope you will enjoy it as much as my husband and I did. I’ve not been to Colorado but do know that there is a lot of good SW and Mexican food to be had there and that ingredients are easy to find.

    1. Thank you for your compliment and wish, Andrea. We are in Florida now and have a closing on our home this coming week. We have bought a few furnishings for our new home and have had two small shipping containers sent down but we won’t make our final move to Florida until our home in New England is sold.

  23. This looks amazing. As you know i’m obsessed with all things mexican and this dish is no exception. What I love the most is the sauces and cremas that go along with everything. Each one is unique and flavorful. Thanks for sharing!

    1. I appreciate your nice compliment, Amanda. I do know that you enjoy Mexican food and have been spending a lot of time in Mexico. I agree with you about all the wonderful and different sauces there are to try in Mexican cuisine.

  24. Oh um, I just thought I would let you know that… THIS LOOKS SO FRIGGING AMAZING! I AM GOING TO MAKE THIS… But I am going to try it with nutritional yeast because I cannot eat actual cheese! SWOON THOUGH – x 1000!

    1. Thank you for stopping by for a visit and your nice compliment, Gigi. I’m happy that you like the recipe and are going to adapt the dish since you can’t eat the cheese.

  25. We have a very old dish here called Swiss Milanese Chicken, where fried breaded chicken breasts are topped with melty cheese and parsley. Guess the name is the same everywhere! The idea of adding avocado and salsa is really amazing Karen, so much flavor!

    1. Hi Paula, I’m glad that you like the idea of adding avocado and salsa to this chicken dish…my husband and I enjoyed the flavor combination. Thank you for your nice compliment.

  26. This sounds great – light, but very flavorful. I love Mexican cuisine, but I just never make it at home. Maybe it is because there are many wonderful Mexican restaurants here in Los Angeles, or maybe it is just out of laziness! I am not certain which, but you’ve inspired me to give it a go in my own kitchen. Thanks! I hope all is well with you and yours.

    1. Hi Adri, I know that Los Angeles has wonderful Mexican restaurants and I wish I could say the same for New Hampshire. I happy to know that I have inspired you to try preparing Mexican food at home some day. Thank you for your wish, we are good but very busy with the upcoming closing on our home in Florida.

  27. Hi Larry, Enchilada Suiza is a fairly popular Mexican dish and I decided to adapt the ingredients into a lighter recipe…I’m glad you like the looks of it, thank you.

  28. Oh geez, does that ever look good Karen. The chicken looks perfectly done but the melted cheese & avocado on top is to die for. Love this one a lot although I’ve never tried this tomatillo sauce – willing to give it a go.

    1. I’m happy to know that you like the recipe Cecilia…I hope you will enjoy it. Sorry for being late in answering your comment, I find it in my spam file and pulled it out.

    1. Hi Kelli, Thank you for the hugs and kisses. This is the longest I’ve been away from my blog. I’ve been so busy…we had the closing on our new home in Florida and we are trying to get it ready to move into later in the year.

  29. The green in the pictures is so gorgeous, pure spring.
    The pasta looks fantastic with seasonal ingredients it’s a celebration of springtime. Pinned!

    1. Thank you Jason, We really enjoyed this dish. If you can’t find fresh tomatillos to make the salsa verde, there are some good ones you can buy and then perhaps doctor to your own taste.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s