Enchiladas Suizas
This cheesy, creamy dish originated at a Sanborns cafe in Mexico City in 1950. Its name, "Swiss enchiladas," alludes to its copious use of dairy.
Ingredients
- 3 cups shredded chicken (like Costco Rotisserie)
- 2 lbs seedless tomatillos (green tomato)
- 2 serrano chiles seeded
- 2 poblano chiles peeled, seeded and toasted over heat
- 1 cup of Mexican crema or sour cream
- 1 cup shredded Oaxaca cheese (or mozzarella)
- 1 cup of boiling water
- 3 cloves of garlic chopped
- 8 tortillas
- Oil
- Chopped cilantro to taste
- Salt to taste
- Black pepper to taste
Instructions
- On a baking sheet, place the tomatoes and serrano peppers and bake for 10 minutes, until well charred on both sides (without overcooking).
- Let cool and peel to remove the skin.
- Blend the cream, garlic, cilantro, poblanos and boiling water, season with salt and pepper. Until it has the consistency it is like a puree and set aside.
- In a frying pan over medium-high heat, heat oil and fry the tortillas one by one. As they are ready, transfer them to a plate and fill each one with chicken.
- In a tray, place a little sauce on the bottom. Then on top of them, the enchiladas with the edges facing down (this way they don't open), in a row.
- Cover with the rest of the sauce and top with the cheese.
- Bake at 375°F for approximately 25 minutes or until the sauce begins to bubble and the cheese melts.
- Take the Sanborns-type Swiss enchiladas out of the oven and let them cool a little, serve with more sauce and a splash of cream.
Video
Notes
Expert Tips for Making Enchiladas: A Basic Guide:
With a variety of flavors and variations, mastering the art of making enchiladas can elevate your culinary skills to a masterpiece.
- Choose the right tortillas: Choose soft corn tortillas that can be rolled easily without breaking. Warm them slightly before assembling to improve their flexibility.
- Create a tasty filling: From traditional shredded chicken to seasoned beans, the options are endless. Experiment with different ingredients to create a flavor that suits your palate.
- Master the sauce: The sauce you choose can make or break your enchiladas. Whether you prefer bright red sauces or spicy green ones, be sure to achieve a balanced flavor.
- Roll with precision: Enchiladas require skill, so place the filling on one end of the tortilla and then carefully fold it, ensuring a snug fit. Place the fold side down in the baking dish to prevent unrolling.
- Layer: Place a thin layer of sauce on the bottom of the baking dish before arranging the rolled enchiladas. Drizzle more sauce over the top to evenly distribute the flavor.
- Take advantage of the cheese: choose a cheese that enhances the flavor of the enchiladas, opt for varieties such as queso fresco, cotija or a melted cheese like Monterey Jack. Sprinkle it on top before baking for a rich, creamy finish.
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