I have made this for my family several times now and it's one of their favorites. My teenager usually doesn't like enchiladas but these are even a hit with her. Easy to make and I make extra and freeze some for another time saver dinner.
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.
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1 Hour, 20 Minutes
- Calories: 1022
- Calories from fat: 66%
- Protein: 40g
- Fat: 75g
- Saturated fat: 37g
- Carbohydrate: 53g
- Fiber: 6.4g
- Sodium: 1041mg
- Cholesterol: 245mg
- 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
- 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
- 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
- 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. 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. 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. 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. Bake until cheese melts and sauce is bubbling, 20 minutes.
- 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.
- *Find at Latino markets.
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