📝 About This Recipe
Born in the early 20th century at Sanborns in Mexico City, Enchiladas Suizas are a luxurious fusion of Mexican spice and Swiss-inspired dairy. This breakfast version features tender shredded chicken wrapped in corn tortillas, drowned in a vibrant roasted tomatillo salsa and finished with a decadent blanket of melted Manchego cheese. It is the perfect sophisticated start to a weekend morning, offering a harmonious balance of tangy, creamy, and spicy notes.
🥗 Ingredients
The Green Salsa (Salsa Verde)
- 1 lb Tomatillos (husked and rinsed)
- 2 pieces Serrano peppers (stems removed; use 1 for milder heat)
- 1/2 piece White onion (roughly chopped)
- 2 pieces Garlic cloves (peeled)
- 1/2 cup Fresh cilantro (packed leaves and tender stems)
- 1/2 cup Mexican Crema or Heavy Cream (at room temperature)
- 1 teaspoon Chicken bouillon powder (optional, for depth of flavor)
The Filling and Assembly
- 3 cups Chicken breast (cooked and shredded)
- 12 pieces Corn tortillas (standard size)
- 1/4 cup Vegetable oil (for lightly frying tortillas)
- 2 cups Manchego or Monterey Jack cheese (freshly shredded)
- to taste Salt
For Garnish
- 1/4 piece Red onion (thinly sliced into rings)
- 2 tablespoons Fresh cilantro (chopped)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish.
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2
Place tomatillos and serrano peppers in a medium saucepan and cover with water. Bring to a boil and simmer for 8-10 minutes until the tomatillos change color from bright green to an olive hue.
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3
Drain the tomatillos and peppers, and transfer them to a blender. Add the onion, garlic, cilantro, and chicken bouillon.
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4
Blend until completely smooth. Pour the mixture into a clean saucepan over medium heat with a teaspoon of oil and simmer for 5 minutes to thicken slightly.
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5
Reduce the heat to low and whisk in the Mexican crema or heavy cream. Stir constantly until well incorporated and heated through. Season with salt to taste. Keep warm.
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6
In a small skillet, heat the 1/4 cup of vegetable oil over medium-high heat. Using tongs, flash-fry each tortilla for about 5-10 seconds per side. They should be soft and pliable, not crispy.
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7
Drain the fried tortillas on a plate lined with paper towels to remove excess oil.
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8
To assemble, dip a tortilla into the warm green sauce to coat it lightly. Place about 2-3 tablespoons of shredded chicken in the center.
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9
Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with all remaining tortillas.
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10
Pour the remaining green sauce generously over the rolled tortillas, ensuring the edges are well-covered so they don't dry out.
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11
Sprinkle the shredded Manchego or Monterey Jack cheese evenly over the top.
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12
Bake in the preheated oven for 10-15 minutes, or until the cheese is bubbly and starting to turn golden brown in spots.
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13
Remove from the oven and let rest for 5 minutes before serving. This allows the sauce to set slightly.
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14
Garnish with red onion rings and fresh cilantro just before bringing to the table.
💡 Chef's Tips
Always use corn tortillas; flour tortillas will become gummy when soaked in the sauce. Lightly frying the tortillas (the 'pasada por aceite') is crucial as it creates a fat barrier that prevents the tortilla from disintegrating into mush. If your sauce tastes too acidic, add a tiny pinch of sugar to balance the tartness of the tomatillos. For the best melt, grate your own cheese from a block rather than using pre-shredded bags which contain anti-clumping starches. If you want a smokier flavor, roast the tomatillos and peppers under a broiler instead of boiling them.
🍽️ Serving Suggestions
Serve with a side of buttery refried black beans topped with a crumble of queso fresco. Pair with a fresh Hibiscus tea (Agua de Jamaica) or a hot cup of Mexican Cafe de Olla. Add a few slices of ripe avocado on top for extra creaminess. A side of Mexican red rice (Arroz Rojo) is the traditional accompaniment for a hearty breakfast or brunch. Offer extra Mexican crema on the side for those who want an even richer experience.