📝 About This Recipe
Born in the early 20th century at Sanborns Café in Mexico City, Enchiladas Suizas (Swiss-style) are a luxurious fusion of Mexican heat and European dairy. This dish features tender shredded chicken wrapped in corn tortillas, bathed in a vibrant, creamy tomatillo sauce and topped with a molten blanket of Manchego cheese. It is the ultimate comfort food—bright, tangy, and decadently rich all at once.
🥗 Ingredients
The Salsa Verde
- 1.5 pounds Tomatillos (husked and rinsed)
- 2-3 pieces Serrano Peppers (stems removed; use more or less for spice)
- 1/2 large White Onion (roughly chopped)
- 3 cloves Garlic (peeled)
- 1 bunch Fresh Cilantro (stems included, about 1 cup packed)
- 1 cup Mexican Crema (can substitute with heavy cream)
- 1 teaspoon Chicken Bouillon (powdered)
The Filling and Tortillas
- 3 cups Chicken Breast (cooked and shredded)
- 12-15 pieces Corn Tortillas (standard size)
- 1/4 cup Vegetable Oil (for lightly frying the tortillas)
- 2.5 cups Manchego or Monterey Jack Cheese (freshly shredded)
- Salt and Pepper (to taste)
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 375°F (190°C) and lightly grease a 9x13 inch baking dish.
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2
In a large pot, cover the tomatillos and serrano peppers 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
Using a slotted spoon, transfer the boiled tomatillos and serranos to a blender. Add the white onion, garlic, cilantro, and chicken bouillon.
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4
Blend on high until completely smooth. Pour in the Mexican crema and pulse briefly just until combined to maintain the creamy texture.
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5
Taste the sauce and add salt or pepper as needed. If it's too thick, add a splash of the tomatillo cooking water.
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6
In a small skillet, heat the vegetable oil over medium-high heat. Using tongs, flash-fry each tortilla for 5-10 seconds per side. They should be pliable, not crispy.
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7
Drain the tortillas on a paper-towel-lined plate. This 'passing through oil' prevents the tortillas from becoming mushy when the sauce is added.
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8
Spread about 1/2 cup of the green sauce on the bottom of your prepared baking dish.
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9
To assemble, take a warm tortilla, place a generous portion of shredded chicken in the center, and roll it up tightly.
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10
Place the rolled tortilla seam-side down in the baking dish. Repeat until the dish is tightly packed with enchiladas.
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11
Pour the remaining green sauce over the top of the enchiladas, ensuring every corner is covered to prevent the edges from drying out.
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12
Sprinkle the shredded Manchego cheese evenly over the top.
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13
Bake for 15-20 minutes, or until the sauce is bubbling and the cheese is melted and just beginning to turn golden.
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14
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 and won't melt as smoothly. For an extra smoky flavor, roast the tomatillos and peppers under a broiler rather than boiling them. If your tomatillos are very acidic, add a tiny pinch of sugar to the blender to balance the sauce. Don't skip the oil dip for the tortillas—it creates a barrier that keeps the corn from disintegrating into the sauce. Use a rotisserie chicken to save time while ensuring the meat is flavorful and tender.
🍽️ Serving Suggestions
Serve with a side of Mexican red rice and refried black beans for a complete feast. Pair with a crisp, cold Mexican lager or a refreshing Hibiscus (Jamaica) iced tea. A side of sliced avocado or a dollop of guacamole provides a cool contrast to the warm sauce. For dessert, follow up with traditional flan or cinnamon-dusted churros.