Enchiladas Suizas

Photo: Alex Farnum

These decadent enchiladas are named "Swiss" because of all the cream and cheese they contain. The recipe is  generally credited to a Mexico City coffee shop called Sanborns. This version is from Silvana Salcido Esparza, chef-owner of Barrio Café and Barrio Queen in Tucson.

Yield: Serves 4
Total:
Recipe from Sunset

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Recipe Time

Total: 1 Hour, 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 1022
  • Calories from fat: 66%
  • Protein: 40g
  • Fat: 75g
  • Saturated fat: 37g
  • Carbohydrate: 53g
  • Fiber: 6.4g
  • Sodium: 1041mg
  • Cholesterol: 245mg

Ingredients

  • TOMATILLO CREAM SAUCE
  • 3/4 pound tomatillos, husked and rinsed
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced shallot
  • 2 thyme sprigs
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/4 cup dry white wine
  • 1 pt. heavy whipping cream
  • 1/4 teaspoon sugar
  • ENCHILADAS
  • Vegetable oil
  • 8 white corn tortillas (7 in.)
  • 2 cups thinly sliced cooked chicken breasts
  • 8 ounces queso fresco*, crumbled
  • 4 ounces Oaxaca cheese*, pulled into shreds
  • GARNISHES
  • 1/2 cup crumbled queso fresco*
  • 2 tablespoons chopped cilantro
  • 1/4 red onion, thinly sliced
  • 1/4 cup crema*, thinned with a little milk, if needed, so it's pourable
  • 8 ounces chorizo or longaniza, removed from casings, crumbled, and cooked; optional
  • Pico de gallo

Preparation

  1. 1. Make sauce: Preheat broiler with rack on rung closest to heat. Set tomatillos on a foil-lined rimmed baking sheet. Broil, turning once, until blackened, 10 minutes. Purée in a blender. Measure 3/4 cup and set aside. Set oven to 350°.
  2. 2. Heat oil in a medium saucepan over medium heat, then add shallot and cook until translucent, 2 to 3 minutes. Add thyme, salt, and pepper and cook until shallot starts to brown, 1 minute. Immediately add wine and reduce until almost gone, 2 minutes. Stir in cream, tomatillo purée, and sugar. Cook over medium-high heat, stirring often, about 5 minutes, then reduce heat and simmer until sauce thickly coats a metal spoon, 3 to 5 more minutes. Set aside.
  3. 3. Make enchiladas: Heat 2 large frying pans over medium-high heat. In first pan, pour 1/4 in. oil and heat until shimmering. Working with 1 tortilla at a time, cook in dry pan, turning once, until softened, 10 to 20 seconds, then in oil, turning once, until puffy and softened but not crisp, 10 to 15 seconds. Arrange in a single layer on paper towels.
  4. 4. Lay tortillas flat on a work surface. Arrange chicken and queso fresco down the centers. Roll closed and set, seams down, in a 9- by 13-in. baking dish (with no sauce on the bottom). Pour sauce over enchiladas; top with Oaxaca cheese.
  5. 5. Bake until cheese melts and sauce is bubbling, 20 minutes.
  6. 6. Garnish with queso fresco, cilantro, onion, and a drizzle of crema (from a squeeze bottle, if you have one). Add chorizo if you like and serve with salsa.
  7. *Find at Latino markets.
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