Enchiladas Suizas or Swiss Enchiladas are not Swiss at all but they are one of the most popular and delicious enchiladas in Mexico. The sauce, made with tomatillos and poblanos as a base and with plenty of cream and cheese is absolutely delicious. These enchiladas are perfect to prepare ahead and just stick in the oven when needed.
Enchiladas Suizas
Sauce
-500g Tomatillos, drained
-1 large Poblano, stem and seeds removed
-2 to 3 jalapenos, stem removed
-⅓ white onion
-3 garlic cloves
-a handful of coriander
-2 tbsp tahini
-¾ cup cream
-salt and pepper to taste
-50g cheddar cheese, shredded
-50g gouda or manchego cheese, shredded
-¼ cup water or chicken stock
-1 tbsp vegetable oil
-1 garlic clove, halved
1 To a blender, add the tomatillos, poblano, jalapenos, onion, garlic cloves, cilantro, and salt and pepper to taste. Blend until smooth.
2 To a large saucepan set to medium-high heat add the oil and once hot pour the sauce and simmer for 15 to 20 minutes until it starts to thicken. Taste and adjust seasoning if needed.
3 Lower the heat to a minimum and add most of the cheese mix to the sauce. Fold in until melted completely. Leave aside a little bit just to sprinkle on top of the enchiladas before the go into the oven. Keep the sauce warm.
Enchiladas
-13 to 15 corn tortillas
-2 chicken breasts, cooked and shredded (you could use any leftover rotisserie chicken too)
-vegetable oil, the necessary
1 Add a little bit of oil to a frying pan set to medium-high heat, just enough to cover the bottom of the pan. Once hot, lightly fry the corn tortillas, one at a time. Fry for a few seconds on each side, just enough for the tortillas to become pliable. This process should be quick. Transfer the soft tortillas to a paper-lined tray to drain any oil excess. Continue with all the tortillas.
2 Add enough sauce to the bottom of a large baking pan and spread all over the base. Take one corn tortilla and add shredded chicken to the centre. Add just a little bit of enchilada sauce to the chicken and roll the enchilada making sure you rolled it tightly. Continue with all the tortillas and arrange them all over the baking dish.
3 Pour most of the sauce over the enchiladas until they are well covered. Sprinkle over with the remaining cheese. Bake in the oven set to 180C for 20 to 25 minutes until the cheese has melted and it is starting to gain some golden colour.
To Serve
-creme fraiche
-leftover enchilada sauce
-white onion, thinly sliced
-coriander
1 Spoon over the enchiladas any remaining sauce and add dollops of creme fraiche, white onion and coriander. Enjoy while hot.
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