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Enchiladas Suizas Recipe

Mexican · Main course · 50 min total

Creamy, cheesy enchiladas with a mild tomatillo sauce, topped with melted Swiss cheese and a drizzle of crema.

Ingredients

• 1 lb tomatillos, husked and rinsed
• 1/2 cup chopped white onion
• 1 clove garlic, peeled
• 1 jalapeño, stemmed (seeded for less heat)
• 1/2 cup fresh cilantro leaves
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 cups shredded cooked chicken
• 8 corn tortillas
• 2 cups shredded Swiss cheese (or Monterey Jack)
• 1/2 cup Mexican crema or sour cream
• Salt to taste
• Vegetable oil for frying

Instructions

1. Preheat oven to 375°F (190°C).
2. Place tomatillos, onion, garlic, and jalapeño in a small saucepan; cover with water. Bring to a boil, then simmer until tomatillos are soft, about 10 minutes. Drain.
3. Transfer cooked vegetables to a blender. Add cilantro and chicken broth; blend until smooth.
4. Heat 1 tablespoon oil in a skillet over medium heat. Pour in the tomatillo sauce; cook, stirring, for 5 minutes. Stir in heavy cream and salt to taste. Remove from heat.
5. In a small skillet, heat about 1/4 inch oil over medium-high heat. Fry tortillas one at a time for about 10 seconds per side (do not let them crisp). Drain on paper towels.
6. Dip each tortilla into the sauce to coat lightly, then fill with about 2 tablespoons shredded chicken and a sprinkle of cheese. Roll up and place seam-side down in a greased 9x13-inch baking dish.
7. Pour remaining sauce over enchiladas. Sprinkle remaining cheese on top.
8. Bake for 20 minutes, until bubbly. Remove from oven, drizzle with crema, and serve hot.

Tips

• For a spicier sauce, include the jalapeño seeds.
• Leftover enchiladas can be refrigerated for up to 3 days.
• Serve with refried beans and rice for a complete meal.

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