Mexican · Main · Medium
Enchiladas Suizas
Creamy Swiss style enchiladas with a silky tomatillo cream sauce and a golden blanket of cheese. Rich, tangy, and utterly comforting.
The whole recipe in 60 seconds
Enchiladas Suizas, in 5 ideas
- Suizas means Swiss style, named for the dairy heavy immigrants who inspired it
- Poblanos add smoky depth without much heat
- The sauce should be pourable but coat the tortillas richly
- Swiss cheese gives the authentic flavor, but Monterey Jack melts better
- A side of refried beans turns this into a full restaurant style plate
What you need
Ingredients
- 3 cups shredded cooked chicken
- 12 corn tortillas
- 1 lb tomatillos, husked
- 2 poblano peppers
- 1/2 cup sour cream
- 1 cup heavy cream
- 1 cup chicken stock
- 2 cups Swiss or Monterey Jack cheese, shredded
- 1/2 onion
- 2 cloves garlic
How to make it
Directions
- Broil tomatillos, poblanos, onion, and garlic until charred. Peel the poblanos.
- Blend everything with the creams and stock into a smooth sauce.
- Simmer the sauce 10 minutes until slightly thickened.
- Soften tortillas in hot oil, fill with chicken, and roll into a baking dish.
- Cover generously with sauce and cheese.
- Bake at 375 F for 20 minutes until golden and bubbling.
Money saver. Buy Swiss cheese in a block and shred it yourself; pre shredded cheese has anti caking starch that dulls the melt.