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!
- 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
- 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