The Enchiladas Suizas

Enchiladas suizas are a tasty and comforting Mexican dish that’s perfect for a cozy lunch or dinner. The origin of this dish dates back to the introduction of Swiss dairy products to Mexico, especially cream and cheese, hence the name “suizas“.

Enchiladas suizas are distinguished by their creamy sauce made from tomatillos and chilies, as well as their generous filling of tender chicken.

Tomatillos, also known as green tomatoes, are a key ingredient in this recipe. These small fruits wrapped in a paper envelope produce a slightly tart flavor that is essential for many Mexican sauces. In addition to providing a touch of freshness, tomatillos are rich in vitamins C and K, as well as antioxidants.

For this recipe, we’re also going to use three types of chili peppers: serrano pepper, jalapeño pepper, and poblano pepper. Each of these peppers brings a different depth and complexity to the sauce. Serrano pepper is relatively tangy, jalapeño is milder but still spicy, and poblano offers a smoky, rich flavor when roasted.

Another key ingredient is Manchego cheese, a Spanish cheese that melts perfectly, adding a creamy texture and savory taste to the sauce. We’ll also use cream and a small amount of toasted sesame seeds to add a touch of crunch and depth of flavor.

Follow this recipe carefully to find out how to make authentic and delicious enchiladas suizas that will delight your taste buds and those of your guests.

Get ready to experience authentic Mexican cuisine!

Enchiladas Suizas

Enchiladas suizas are a rich and creamy Mexican dish, consisting of tortillas filled with tender chicken and topped with a green sauce made from tomatillos and chilies. The sauce is then enriched with cream and Manchego cheese, and then the enchiladas are gratinated in the oven. The result is a comforting and tasty dish that's perfect for a convivial lunch or dinner. Follow this step-by-step recipe to make enchiladas suizas worthy of the best Mexican restaurants.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main

Cuisine Mexican Cuisine

Servings 4

Ingredients

  

1x2x3x

• 1 chicken breast with bones and skin
• 1 piece onion onion
• 1 pod garlic
• 1 bay leaf
• thyme
• salt
• 4 Green tomatoes tomatillos
• 4 Serrano peppers
• 1 jalapeño pepper
• 1 Poblano pepper
• 1 small bunch of coriander
• Grated Manchego cheese
• Sesame seeds
• Cream
• Oil
• Corn tortillas

Instructions

 

• Start by cooking the chicken breast in boiling water with a piece of onion, a large clove of garlic, bay leaves, thyme, and salt. Simmer for 15-20 minutes, then let cool in the broth.
• For the sauce, cook the chilies (serranos, jalapeño, and poblano) in boiling water. After 5 minutes, add the tomatillos, a piece of onion, and two large cloves of garlic. Cook until the tomatillos change color.
• Roast the poblano pepper on a griddle or directly over the flame until well toasted. Place it in a plastic bag to sweat, then peel and remove the seeds.
• Toast the sesame seeds on a dry pan until they release their aroma.
• Blend the chillies, tomatoes, onion, garlic, toasted poblano pepper, coriander, a small raw garlic clove and salt in a blender. Add a little tomato cooking water to make it easier to mix.
• In a frying pan, heat a little oil with a clove of garlic until golden brown, then remove the garlic. Pour the blended sauce into the oil and simmer for 15 minutes.
• Shred the cooked chicken and set aside.
• Add the cream, grated Manchego cheese and toasted sesame seeds to the cooled sauce. Blend again until well integrated.
• Reheat the sauce over medium heat until the cheese is melted, but not to boil.
• Quickly fry the corn tortillas and drain on paper towels.
• Fill each tortilla with shredded chicken and a little sauce, then roll up and place in a baking dish.
• Spoon the sauce over the enchiladas, then sprinkle with grated Manchego cheese.
• Bake in a preheated oven at 180°C (350°F) for 15 minutes until the cheese is melted and golden.
• Serve hot with a generous layer of sauce.

Notes

Advice

• For a less spicy sauce, reduce the number of serrano peppers.
• Manchego cheese can be substituted for another hard cheese such as Gouda or Cheddar, but the taste will be slightly different.

FAQ

Q: Can I use already cooked chicken?
A: Yes, you can use rotisserie or grilled chicken to save time.

Q: Can I make the enchiladas ahead of time?
A: Yes, you can make the enchiladas and sauce ahead of time, then assemble and bake them just before serving.

Mots clés breadcrumbs, cheese, egg, oil, Potatoes

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