📝 About This Recipe
Born in the early 20th century at Sanborns in Mexico City, Enchiladas Suizas (Swiss-style enchiladas) represent a luxurious fusion of Mexican heat and European dairy. This dish features tender shredded chicken wrapped in lightly fried corn tortillas, smothered in a vibrant, creamy tomatillo sauce and topped with a molten layer of Manchego cheese. It is the ultimate savory casserole—tangy, rich, and deeply comforting for any family gathering.
🥗 Ingredients
The Filling
- 3 pieces Chicken Breast (poached and shredded)
- 1/4 cup White Onion (finely diced)
- to taste Salt and Pepper
Salsa Verde Suíza
- 1 lb Tomatillos (husked and rinsed)
- 2-3 pieces Serrano Peppers (stems removed; adjust for spice)
- 3 cloves Garlic (peeled)
- 1/2 large White Onion (roughly chopped)
- 1 bunch Fresh Cilantro (leaves and tender stems)
- 1 cup Mexican Crema (or heavy cream)
- 1 teaspoon Chicken Bouillon (powder or 1 cube)
Assembly and Garnish
- 12-14 pieces Corn Tortillas (standard size)
- 1/2 cup Vegetable Oil (for softening tortillas)
- 2 cups Manchego Cheese (shredded; can substitute Monterey Jack)
- 1/4 piece Red Onion (thinly sliced into rings)
- 2 tablespoons Fresh Cilantro (chopped for garnish)
👨🍳 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 medium saucepan, cover tomatillos and serrano peppers with water. Bring to a boil and simmer for 8-10 minutes until the tomatillos turn from bright green to a dull olive color and are soft.
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3
Drain the water and transfer the boiled tomatillos and serranos to a blender. Add the garlic, chopped white onion, and the bunch of cilantro.
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4
Blend until perfectly smooth. Add the Mexican crema and chicken bouillon, then pulse briefly until the sauce is creamy and pale green.
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5
Heat a tablespoon of oil in a skillet over medium heat. Pour the blended sauce into the skillet and simmer for 5 minutes, stirring occasionally, to thicken slightly. Season with salt to taste and remove from heat.
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6
In a small frying pan, heat the 1/2 cup of vegetable oil over medium-high heat. Using tongs, dip each tortilla into the hot oil for just 3-5 seconds per side. They should be soft and pliable, not crispy. Drain on paper towels.
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7
In a bowl, mix the shredded chicken with the finely diced white onion and 2 tablespoons of the green sauce to keep it moist.
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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, place a portion of chicken in the center of a softened tortilla, roll it up tightly, and place it seam-side down in the baking dish. Repeat until the dish is full.
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10
Pour the remaining green sauce generously over the rolled tortillas, ensuring the ends are well-covered so they don't dry out.
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11
Sprinkle the shredded Manchego cheese evenly over the top of the sauce.
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12
Bake for 15-20 minutes, or until the cheese is melted, bubbly, and just beginning to show golden spots.
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13
Remove from the oven and let rest for 5 minutes. This allows the sauce to set slightly so the enchiladas are easier to serve.
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14
Garnish with red onion rings and fresh cilantro before serving hot.
💡 Chef's Tips
Do not overcook the tomatillos until they burst in the water, or the sauce may become bitter. Lightly frying the tortillas (the 'pasada por aceite') is crucial; it creates a fat barrier that prevents the tortillas from becoming mushy when the sauce is added. If you can't find Mexican Manchego, use Monterey Jack or a mild Muenster for that perfect melt. For an extra smooth sauce, strain the blended tomatillo mixture before adding the cream. Always use corn tortillas; flour tortillas will turn into a gummy paste in this specific wet-casserole format.
🍽️ 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 Hibiscus (Jamaica) iced tea to balance the richness. A side of sliced avocado or a simple lime-dressed cabbage slaw adds a fresh crunch. For an adult beverage, a dry Riesling or a classic Margarita works beautifully with the tangy tomatillo.