Enchiladas Suizas

There are many things I never order off the menu when dining out at a Mexican restaurant, and one of those is enchiladas. I have no idea why I don’t order them because I do love them, and everything about them for that matter. I’m probably just stuck in my ways of defaulting to ordering the tacos because darn it, they are just so flipping delicious. Enchiladas are something that I make at home quiet a bit however, and it is something that both my wife and I really find comforting. When I began thinking of making enchiladas, I was reminded by this hole in the wall in Dallas where I first encountered enchiladas suizas, and I fell in love with them.

Enchiladas Suizas Recipe

I would typically have enchiladas with a red chili sauce ladled over the top, however enchiladas suizas is something special, and it is really easy to make. The Swiss were lucky enough to influence Mexico on this dish, and as there are a couple of different ways to go about making these, I find that a simple roasted chili verde sauce, along with a combination of cheeses hits the spot. If you want to go out and make a bechamel sauce, feel free.

Let’s get started.

Ingredients:

  • 5 tomatillos, husks removed
  • 2 poblano peppers
  • 4 cloves of garlic
  • 3 serrano chilies
  • 1 tbsp olive oil
  • 1 cup fresh cilantro, loosely packed
  • salt, to taste
  • cracked black pepper, to taste
  • 1/2 cup Mexican crema, or sour cream
  • 2 cups Monterey jack cheese, shredded
  • 6 slices of Swiss cheese
  • 1 russet potato, peeled (optional), cubed and cooked
  • 3 chicken breasts, boneless, skinless
  • Corn tortillas
  • oil

Start by adding the tomatillos, garlic, peppers, and chilies to a roasting pan. Drizzle with the olive oil. Place in a preheated 425 degree oven for 40 minutes. Remove and immediately place the poblano peppers in a sealed plastic bag to let steam, and hence allow for the skin to be removed.

During this time, add the chicken to a pot of water, and bring to a simmer. Cook for about 25-30 minutes, until the chicken is cooked through. Pull the chicken apart with a couple of forks. Season with a bit of salt and pepper, and set aside.

How to make enchiladas suizas

If you are using the potato, add to a pot of cold water, bring to a boil, and let cook for about 25 minutes, or until cooked through. Drain and set aside.

Add the roasted items to food processor, removing the skins from the garlic prior to doing so. Toss in the cilantro.  Revisit those pobalano peppers, and remove the skin from the exterior of the peppers. Remove the stem, slice open and remove all of the seeds. Add the poblanos to the food processor as well.

Pulse until you have a fine sauce. Taste, and season with any salt. Add about 1 cup of this sauce to the bottom of your baking dish. This sauce can actually be used as a salsa as well, so reserve some if you desire. It’s good. It’s really good.

Add the Mexican crema to the rest of the salsa verde, and give a good mix. This is now your creamy salsa verde that will be used on top of your enchiladas before baking.

Lightly brush oil on each corn tortilla, and stack them up. I used about 10 tortillas. Once they are stacked, place them in the microwave for about 45 seconds, until they are warmed through and pliable.

Take a tortilla and add some potato and shredded chicken, then roll, and place seam side down onto the salsa verde in the baking dish. Repeat with remaining tortillas.

Pour over the creamy salsa verde, top with the shredded cheese, then place the Swiss cheese slices to cover.

Bake in a 350 degree oven, uncovered for about 20 minutes, or until the cheese is golden and melted through.

Serve with Mexican or Puerto Rican rice and refried beans.

These enchiladas suizas have comfort food written all over them. I add a bit more of the reserved salsa verde on top as well. Super cheesy with just that great, subtle Swiss cheese flavor, and then the creamy salsa verde is just over the top in flavor. Tender,  and delicious, it is a perfect dish any day of the week and great for leftovers, and who doesn’t love that during a busy work wee, right? Hope you enjoy!

Enchiladas Suizas
Author: 
Recipe type: Main Courses
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 5 tomatillos, husks removed
  • 2 poblano peppers
  • 4 cloves of garlic
  • 3 serrano chilies
  • 1 tbsp olive oil
  • 1 cup fresh cilantro, loosely packed
  • salt, to taste
  • cracked black pepper, to taste
  • ½ cup Mexican crema, or sour cream
  • 2 cups Monterey jack cheese, shredded
  • 6 slices of Swiss cheese
  • 1 russet potato, peeled (optional), cubed and cooked
  • 3 chicken breasts, boneless, skinless
  • Corn tortillas
  • oil
Instructions
  1. Start by adding the tomatillos, garlic, peppers, and chilies to a roasting pan. Drizzle with the olive oil. Place in a preheated 425 degree oven for 40 minutes. Remove and immediately place the poblano peppers in a sealed plastic bag to let steam, and hence allow for the skin to be removed.
  2. During this time, add the chicken to a pot of water, and bring to a simmer. Cook for about 25-30 minutes, until the chicken is cooked through. Pull the chicken apart with a couple of forks. Season with a bit of salt and pepper, and set aside.
  3. If you are using the potato, add to a pot of cold water, bring to a boil, and let cook for about 25 minutes, or until cooked through. Drain and set aside.
  4. Add the roasted items to food processor, removing the skins from the garlic prior to doing so. Toss in the cilantro. Revisit those pobalano peppers, and remove the skin from the exterior of the peppers. Remove the stem, slice open and remove all of the seeds. Add the poblanos to the food processor as well.
  5. Pulse until you have a fine sauce. Taste, and season with any salt. Add about 1 cup of this sauce to the bottom of your baking dish. This sauce can actually be used as a salsa as well, so reserve some if you desire. It’s good. It’s really good.
  6. Add the Mexican crema to the rest of the salsa verde, and give a good mix. This is now your creamy salsa verde that will be used on top of your enchiladas before baking.
  7. Lightly brush oil on each corn tortilla, and stack them up. I used about 10 tortillas. Once they are stacked, place them in the microwave for about 45 seconds, until they are warmed through and pliable.
  8. Take a tortilla and add some potato and shredded chicken, then roll, and place seam side down onto the salsa verde in the baking dish. Repeat with remaining tortillas.
  9. Pour over the creamy salsa verde, top with the shredded cheese, then place the Swiss cheese slices to cover.
  10. Bake in a 350 degree oven, uncovered for about 20 minutes, or until the cheese is golden and melted through.
  11. Serve with Mexican or Puerto Rican rice and refried beans.
  12. These enchiladas suizas have comfort food written all over them. I add a bit more of the reserved salsa verde on top as well. Super cheesy with just that great, subtle Swiss cheese flavor, and then the creamy salsa verde is just over the top in flavor. Tender, and delicious, it is a perfect dish any day of the week and great for leftovers, and who doesn’t love that during a busy work wee, right? Hope you enjoy!

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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