Enchiladas Suizas

Enchiladas Suizas, or “Swiss Enchiladas”.  The reason they are called this is that the Swiss immigrated to Mexico and there established dairies to make cream, and thereby made a delicious cream-based sauce variation to traditional enchiladas.

A lot of work, but amazing flavor. Another Mexican hit!


Serves 6

  • 4 C. cooked green salsa (recipe below- or use store-bought)
  • 2 poblano chiles, roasted, peeled and coarsely chopped
  • 1 C. heavy cream
  • 12 6-inch corn tortillas
  • 1/4 C. olive oil
  • 4 C cooked shredded chicken
  • 1 1/2 c. shredded Queso Chihuahua or Muenster *or for any gringos, Monterey Jack works well!
  • chopped white onion and cilantro for garnish
Preheat oven to 375.
To make sauce: Pour half the salsa into blender, add poblanos and blend at low speed until smooth. Pour into medium saucepan and add remaining salsa and cream, bring to simmer over L heat. Remove from heat. (If prepared in advance, reheat, adding 1 T water at a time if necessary to return sauce to right consistency.)
Heat oil in large skillet. Dip tortillas into hot oil to warm; drain. Fill and roll tortillas, using 1/3 C. chicken for each (Can also fill with just cheese.. or cheese and beans for vegetarian option.) Place seam side down in a 9×13 inch baking dish. (Can be prepared 4 hours in advance up to this point. Cover with damp paper towels, then with plastic wrap and refrigerate. Remove 30 minutes before baking.)
Pour the hot sauce over and jiggle so sauce settles. Sprinkle cheese evenly. Bake until sauce is bubbling and cheese is golden brown, about 20 minutes.
Scatter onion and cilantro over top and serve.
Cooked Green Salsa (Salsa Verde Cocida)
Makes 4 cups
  • 2 pounds tomatillos, husks removed and washed
  • 2 jalapenos, stems removed
  • 3 small garlic cloves, peeled and sliced
  • 1 t. ground cumin
  • 1 bunch cilantro
  • 1 T oil (olive)
  • 1 T salt, or to tastePut tomatillos and jalapenos in a medium saucepan or dutch oven. Pour enough cold water to barely cover (3 1/2 cups) and bring to boil. Cook until jalapenos are soft and tomatillos are tender, about 20 minutes. Remove from heat and let stand 15 minutes to finish cooking inside of tomatillos.Drain GENTLY in colander. Wipe out pan and set aside. Pout tomatillos, jalapenos, garlic and cumin in a blender and blend for a few seconds, just until coarsely chopped. Add cilantro and blend until smooth. (Don’t over blend or it will make a thick paste- you want smooth and shiny.Heat oil in cleaned pan over medium heat. Pour salsa, bring to simmer until slightly thickened, about 10 minutes. Season with salt to taste. (Salt is absolutely necessary to bring out the flavors in the salsa.)

    Can be stored up to 3 days. Reheat over low heat before using.


    I am sharing this recipe over at Real Food Wednesday

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