Enchiladas Suizas Recipe
Creamy, cheesy, and slightly spicy, these enchiladas suizas are a delightful twist on a classic Mexican favorite.
Imagine pulling a tray of bubbly, golden enchiladas suizas from the oven, the smell of melted cheese mingling with a hint of roasted tomatillos wafting through your kitchen. This dish is a comforting embrace on a plate, perfect for those evenings when you want something deeply satisfying yet easy to make. The creamy sauce, the tender chicken, and the gooey cheese come together in a symphony of flavors that just might make this your new favorite way to enjoy enchiladas.
Enchiladas suizas originally take their name from 'Swiss enchiladas', inspired by Swiss immigrants' use of cream and cheese in Mexico. They evolved into a popular dish known for its delightful fusion of rich, creamy ingredients with traditional Mexican flavors. I first encountered this dish at a small family-run restaurant, where I was captivated by its unique creaminess and burst of flavors.
The secret to making this recipe work lies in roasting the tomatillos and peppers before blending them into the sauce. This little trick enhances their natural sweetness and adds depth to the sauce, giving it a smoky nuance that contrasts beautifully with the creaminess. Whether you're celebrating a special occasion or simply indulging in a comforting meal at home, these enchiladas suizas are sure to impress. Serve them with a side of simple white rice or beans for a complete meal that will transport your taste buds straight to Mexico.
Step-by-Step
- 01Step 1 / 8
Preheat your oven to 400°F (200°C).
Place the tomatillos, poblano peppers, and jalapeño on a baking sheet.
Roast for about 15 minutes until the skins are blistered and slightly charred.
- 02Step 2 / 8
Remove the roasted vegetables from the oven and let them cool slightly.
Peel the skins from the poblanos and jalapeño and remove the seeds for a milder sauce.
- 03Step 3 / 8
In a blender, combine the roasted tomatillos, peeled peppers, chicken broth, heavy cream, cilantro, and garlic.
Blend until smooth, then season with salt to taste.
- 04Step 4 / 8
In a medium saucepan, heat the sauce over medium heat, stirring occasionally, for about 5 minutes or until it begins to thicken.
Adjust seasoning if necessary.
- 05Step 5 / 8
Reduce oven temperature to 350°F (175°C).
Lightly grease a baking dish.
Warm the tortillas in a dry skillet until pliable.
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- 06Step 6 / 8
Spoon a generous amount of chicken down the center of each tortilla.
Roll them up and place seam side down in the prepared baking dish.
- 07Step 7 / 8
Pour the sauce evenly over the enchiladas, ensuring they're well-coated.
Sprinkle with Swiss cheese, then bake for 20 minutes until the cheese is melted and bubbly.
- 08Step 8 / 8
Remove from oven, let cool for a couple of minutes, and top with dollops of sour cream and a scattering of fresh cilantro before serving.
Chef Tips
- •Roasting the tomatillos and peppers enhances their flavor and adds a smoky depth to the sauce.
- •For a spicier dish, include the jalapeño seeds or add a second jalapeño.
- •If corn tortillas are too stiff, warm them in a skillet before rolling to prevent cracking.
- •Using pre-cooked rotisserie chicken can save time and add extra flavor.
- •Leftover sauce makes a great topping for grilled chicken or fish.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, prepare the sauce and assemble the enchiladas a day ahead. Store in the fridge, and bake just before serving.
What can I substitute?+
You can use Monterey Jack cheese instead of Swiss cheese, and Greek yogurt instead of sour cream.
How do I store leftovers?+
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
