Enchiladas Suizas
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Servings: 4 servings (12 enchiladas)
Country of Origin
Mexico (Mexico City)
Description
Enchiladas Suizas ("Swiss Enchiladas") were invented at Sanborns department store restaurant in Mexico City. They feature corn tortillas stuffed with shredded chicken, covered in a creamy green tomatillo sauce enriched with heavy cream or Swiss-style cheese, topped with melted Gruyère or Monterey Jack, and baked until bubbling.
Presentation & How It's Eaten
Served piping hot in individual oven-proof baking dishes straight from the oven, with golden melted cheese bubbling across the top. Eaten with a fork and knife.
Ingredients
12 corn tortillas
3 cups cooked shredded chicken breast
500g (1 lb) fresh tomatillos, husked and washed
2 serrano or jalapeño chilies
1/2 white onion
2 cloves garlic
1/2 cup fresh cilantro leaves
1/2 cup heavy cream or Mexican crema
2 cups shredded Monterey Jack, Swiss, or Manchego cheese
2 tbsp vegetable oil
Salt, to taste
Step-by-Step Directions
Boil Tomatillos: In a saucepan, cover tomatillos and serrano chilies with water. Boil for 8–10 minutes until tomatillos turn dull green and soft. Drain.
Blend Creamy Sauce: Transfer boiled tomatillos, chilies, onion, garlic, cilantro, heavy cream, and 1 tsp salt to a blender. Blend until creamy and smooth.
Simmer Sauce: Heat 1 tbsp oil in a skillet, pour in sauce, and simmer for 5 minutes. Adjust salt.
Soften Tortillas: Briefly flash-fry each corn tortilla in a warm pan with a splash of oil for 5 seconds per side until pliable.
Assemble: Fill warm tortillas with shredded chicken, roll tightly, and arrange seam-side down in a baking dish.
Sauce and Bake: Pour creamy green tomatillo sauce evenly over enchiladas. Top generously with 2 cups of shredded cheese.
Bake: Bake at 190°C (375°F) for 15 minutes until cheese is completely melted and bubbling along edges. Serve warm.
Optional
Broiler Finish: Pop baking dish under oven broiler during last 2 minutes for a toasted golden-brown cheese crust.
Cooking Tips
Don't Over-boil Tomatillos: Remove tomatillos from boiling water as soon as skin changes color; over-boiling causes excess tartness.
Nutrition Facts
(Estimated per serving, based on a 4-serving breakdown of 3 enchiladas each)
Calories: ~540 kcal
Total Fat: 28g
Saturated Fat: 13g
Cholesterol: 95mg
Sodium: 650mg
Total Carbohydrates: 38g
Dietary Fiber: 5g
Sugars: 4g
Protein: 35g
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