Enchiladas Suizas, or “Swiss enchiladas,” are a creamy, cheesy Mexican dish with roots in Swiss culinary influence, likely due to the rich, dairy-based sauce reminiscent of Alpine cuisine. This dish features corn tortillas filled with shredded chicken, rolled, and smothered in a velvety tomatillo-cream sauce, then topped with melted cheese. The combination of tangy green salsa, luscious cream, and savory chicken makes it a comforting yet vibrant meal, perfect for gatherings or a cozy dinner.
Ingredients (Serves 4-6)
For the Filling:
- 2 lbs (900g) boneless, skinless chicken breasts or thighs
- 1 small white onion, halved
- 2 garlic cloves
- 1 tsp salt
- 1 bay leaf
For the Tomatillo-Cream Sauce:
- 1.5 lbs (680g) fresh tomatillos, husks removed, rinsed
- 1-2 serrano or jalapeño chiles, stemmed (adjust for spice preference)
- 1 small white onion, quartered
- 2 garlic cloves, peeled
- 1 cup (240ml) chicken broth (from cooking the chicken)
- 1 cup (240ml) Mexican crema, crème fraîche, or heavy cream
- 1/2 cup (20g) fresh cilantro, chopped
- 1 tsp ground cumin
- Salt and black pepper to taste
For the Enchiladas:
- 12-14 corn tortillas
- 2 cups (200g) shredded Monterey Jack, Chihuahua, or mozzarella cheese
- 1/4 cup (60ml) vegetable oil (for frying tortillas)
- Optional garnishes: sliced white onion, chopped cilantro, avocado slices, or radishes
Equipment
- Large pot (for boiling chicken)
- Blender or food processor
- Large skillet
- Baking dish (9×13-inch or similar)
- Tongs
- Small skillet (for frying tortillas)
- Aluminum foil
Step-by-Step Instructions
Step 1: Cook the Chicken
- Place the chicken breasts or thighs in a large pot with 1 halved onion, 2 garlic cloves, 1 tsp salt, and 1 bay leaf.
- Cover with water (about 6 cups) and bring to a boil over medium-high heat.
- Reduce to a simmer, cover, and cook for 20-25 minutes, until the chicken is cooked through (internal temperature of 165°F/74°C).
- Remove the chicken and let it cool slightly. Reserve 1 cup of the broth for the sauce.
- Shred the chicken using two forks or your hands. Set aside in a bowl.
Step 2: Prepare the Tomatillo-Cream Sauce
- Preheat your broiler to high.
- Place the tomatillos, serrano or jalapeño chiles, quartered onion, and 2 garlic cloves on a baking sheet.
- Broil for 8-10 minutes, turning halfway, until the tomatillos are soft and slightly charred.
- Transfer the roasted vegetables to a blender. Add 1 cup reserved chicken broth, 1/2 cup cilantro, 1 tsp cumin, and a pinch of salt and pepper.
- Blend until smooth. Taste and adjust seasoning or spice level (add another chile if desired).
- Pour the sauce into a large skillet over medium heat. Stir in 1 cup Mexican crema (or substitute) and simmer for 5 minutes, stirring occasionally, until slightly thickened. Remove from heat.
Step 3: Soften the Tortillas
- Heat 1/4 cup vegetable oil in a small skillet over medium heat.
- Lightly fry each corn tortilla for 10-15 seconds per side, until pliable but not crispy. Use tongs to flip and remove.
- Place fried tortillas on a plate lined with paper towels to drain excess oil. Repeat for all tortillas.
Step 4: Assemble the Enchiladas
- Preheat your oven to 375°F (190°C).
- Spread 1/2 cup of the tomatillo-cream sauce on the bottom of a 9×13-inch baking dish.
- Take a tortilla and place 2-3 tablespoons of shredded chicken in the center. Roll tightly and place seam-side down in the baking dish.
- Repeat with remaining tortillas, arranging them snugly in the dish.
- Pour the remaining tomatillo-cream sauce evenly over the rolled enchiladas.
- Sprinkle 2 cups shredded cheese evenly over the top.
Step 5: Bake the Enchiladas
- Cover the baking dish with aluminum foil.
- Bake for 15 minutes, then remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
- Optional: For a golden top, broil for 1-2 minutes, watching closely to avoid burning.
Step 6: Serve
- Let the enchiladas rest for 5 minutes before serving.
- Garnish with sliced onion, chopped cilantro, avocado slices, or radishes, if desired.
- Serve warm with sides like Mexican rice, refried beans, or a fresh salad.
Tips for Success
- Tomatillo Prep: Rinse tomatillos thoroughly to remove the sticky residue under the husks.
- Spice Control: For milder enchiladas, remove the seeds and veins from the chiles before roasting.
- Make-Ahead: The chicken and sauce can be prepared a day in advance and refrigerated. Assemble and bake when ready to serve.
- Tortilla Tip: If you prefer not to fry, you can soften tortillas by wrapping them in a damp towel and microwaving for 30-60 seconds.
- Cheese Variations: Chihuahua cheese is traditional, but Monterey Jack or mozzarella work well for their meltability.
Nutritional Information (Per Serving, Approx.)
- Calories: 450-500 kcal
- Protein: 30g
- Fat: 25g
- Carbohydrates: 30g
- Sodium: 800mg (Values vary based on portion size and ingredients used.)
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Assemble (unbaked) in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking.
- Reheat: Microwave individual portions for 1-2 minutes or reheat in a 350°F (175°C) oven for 15 minutes, covered, until warmed through.
