📝 About This Recipe
Originating from Sanborns café in Mexico City during the early 20th century, Enchiladas Suizas—or 'Swiss-style' enchiladas—are a luxurious fusion of Mexican spice and European-influenced dairy. This dish features tender shredded chicken wrapped in corn tortillas, bathed in a vibrant roasted tomatillo salsa that is enriched with heavy cream and topped with bubbling melted cheese. It is the ultimate comfort food, offering a perfect balance of tangy acidity and velvety richness.
🥗 Ingredients
The Salsa Verde
- 1.5 lbs Tomatillos (husked and rinsed)
- 2 pieces Serrano peppers (stems removed; use 1 for milder heat)
- 1/2 large White onion (cut into thick wedges)
- 4 pieces Garlic cloves (peeled)
- 1 bunch Fresh cilantro (leaves and tender stems)
- 1 cup Mexican Crema or Heavy Cream (at room temperature)
- 1 teaspoon Chicken bouillon powder (optional, for depth of flavor)
- 1 teaspoon Salt (to taste)
The Filling and Tortillas
- 3 cups Chicken breast (cooked and shredded)
- 12-15 pieces Corn tortillas (standard size)
- 1/4 cup Vegetable oil (for softening tortillas)
- 2.5 cups Swiss cheese or Monterey Jack (freshly shredded)
For Garnish
- 1/4 piece Red onion (thinly sliced into rings)
- 2 tablespoons Fresh cilantro (chopped)
👨🍳 Instructions
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1
Preheat your broiler to high. Place the tomatillos, serrano peppers, onion wedges, and garlic cloves on a baking sheet. Broil for 5-7 minutes until the vegetables are charred and the tomatillos have softened and turned a dull olive green.
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2
Transfer the roasted vegetables and any accumulated juices into a blender. Add the fresh cilantro, chicken bouillon, and salt. Blend until completely smooth.
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3
Pour the blended salsa into a large saucepan over medium heat. Bring to a gentle simmer for about 5 minutes to allow the flavors to meld and the sauce to thicken slightly.
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4
Lower the heat to low and whisk in the Mexican crema or heavy cream. Stir constantly until the sauce is a beautiful pale green and creamy. Remove from heat and set aside.
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5
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
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6
In a small skillet, heat the vegetable oil over medium heat. Using tongs, dip each tortilla into the hot oil for 3-5 seconds per side. They should be soft and pliable, not crispy. Drain on paper towels.
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7
Pour about 1/2 cup of the creamy green sauce into the bottom of the prepared baking dish and spread it evenly.
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8
To assemble, take a softened tortilla, dip it lightly into the warm sauce, place about 2-3 tablespoons of shredded chicken in the center, and roll it up tightly.
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9
Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas until the dish is full.
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10
Pour the remaining creamy salsa verde over the top of the enchiladas, ensuring every inch is covered so the tortillas don't dry out.
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11
Sprinkle the shredded Swiss or Monterey Jack cheese generously over the top.
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12
Bake for 15-20 minutes until the sauce is bubbling and the cheese has melted into a gooey, golden blanket.
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13
Remove from the oven and let rest for 5 minutes. Garnish with red onion rings and fresh cilantro before serving.
💡 Chef's Tips
Always use freshly grated cheese; pre-shredded cheese is coated in potato starch which prevents that signature silky melt. If the sauce seems too thick after adding the cream, thin it with a splash of chicken broth. Softening the tortillas in oil (a process called 'pasadas por aceite') is essential; it creates a fat barrier that prevents the tortillas from becoming mushy when baked. For a shortcut, you can use a high-quality rotisserie chicken for the filling. If you prefer a milder sauce, ensure you remove all seeds and veins from the serrano peppers before blending.
🍽️ Serving Suggestions
Serve with a side of Mexican red rice to soak up the extra creamy sauce. A simple side of refried black beans topped with a crumble of queso fresco. Pair with a crisp, cold Mexican lager or a tart Hibiscus (Jamaica) iced tea. A side of sliced avocado or a simple lime-dressed cabbage slaw adds a fresh crunch. For dessert, follow up with traditional flan or sopapillas.