Photo: Alex Farnum
Total Time
1 Hour 20 Mins
Serves 4

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.

How to Make It

Step 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°.

Step 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.

Step 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.

Step 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.

Step 5

Bake until cheese melts and sauce is bubbling, 20 minutes.

Step 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.

Step 7

*Find at Latino markets.

Ratings & Reviews

Best sauce

May 20, 2016
This tomatillo sauce is to die for. Fabulous enchiladas.

scottie123's Review

December 17, 2013
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.

user's Review

September 14, 2013
Well, I blew it and used a sweet wine but I could tell that if I hadn't used the Moscato it would've been really good!! I was still thrilled with it. Sure, it was no longer Suiza but it rocked! Follow the recipe and it'll give you ideas for others. These are the recipes I love. They're great tasting and are a great starting point to rock out some more great food!!

stlcook's Review

August 26, 2013

love4who's Review

March 10, 2013

Stephdip's Review

March 02, 2013
The best enchiladas that I have had at home in a very, very long time! I have made them twice and, to be fair, the second time, I used 3/4 c. tomatillo salsa instead of roasting the tomatillos fresh and I also only pan warmed the tortillas (no second step in the oil) they were delicious both ways!! The key is to not put any sauce on the bottom of the pan! They enchiladas will not become mushy. Great flavor and EVERYONE in my family enjoyed them!!