Enchiladas suizas were one of my favorites, dating way back to when Bob and I were dating. Suizas, I was told, meant that the enchiladas were Swiss-style, which refers to the dairy products used. These enchiladas have a creamy green sauce and are topped with cheese.
The instructions are long, but that's because they're detailed. These are actually very easy to make, and you can make some of it ahead of time, like the sauce that can be made and refrigerated until you need it, and the chicken that can be cooked, shredded, and refrigerated until you're ready to assemble.
I had more sauce than I thought I needed, but when I reheated, I added more sauce, because it's really good. I've also used some on tacos. Next time I make these, I might mix some sauce into the shredded chicken. It's a really good sauce. I can see using it for a LOT of things.
Here's what you can WIN in the Giveaway (see the entry at the end of the post):
Reprinted from Enchiladas: Aztec to Tex-Mex Copyright © 2015 by Cappy Lawton and Chris Waters Dunn. published by Trinity University Press.
Makes 12 enchiladas
For the sauce:
1 pound (454 grams) tomatillos, husks removed, cored
1–2 serrano chiles, destemmed
1⁄2 medium white onion, peeled, coarsely chopped, and root end removed
3 cloves garlic, peeled
3⁄4 bunch cilantro
Chicken broth as needed for thinning sauce
1 tablespoon (15 ml) vegetable oil
1 cup (237 ml) crema Mexicana
Kosher salt to taste
For the filling:
2 cups (260 grams) poached and shredded chicken
For the assembly:
12 white corn tortillas
Vegetable oil as needed for softening tortillas
2 cups (240 grams) queso asadero, queso Chihuahua, or Emmentaler Swiss, grated
For the garnish:
1 cup (237 ml) crema Mexicana, or to taste
1 medium white onion, peeled and thinly sliced
Cilantro leaves to taste
Start with the sauce:
Place the tomatillos, chiles, onion, and garlic in a saucepan, cover with water, and
bring to a boil.
Reduce heat to a simmer and gently cook until the tomatillos change color but
do not burst.
Using a slotted spoon, transfer vegetables to a blender.
Blend the vegetables until smooth, adding chicken broth as needed to achieve a
medium sauce consistency.
Add cilantro and process for a few seconds more.
In a saucepan over medium heat, place 1 tablespoon (15 ml) oil.
When it is hot, add the sauce and cook for a few minutes until warmed through
and slightly thickened.
Reduce to a bare simmer and stir in crema Mexicana. Heat the sauce through,
but do not let it boil.
Remove from heat and season with salt to taste. Cover, set aside, and keep warm.
Assemble the enchiladas:
Pour oil to a depth of 1⁄2 inch (12 mm) in a heavy skillet over medium-high heat.
Heat to low frying temperature, about 300°F (150°C).
Place each tortilla in the oil and fry for a few seconds, just long enough to soften.
Drain on paper towels.
Fill the lower third of a tortilla with 2 tablespoons shredded chicken, roll, and
place seam side down in an ovenproof baking dish large enough to accommodate
the enchiladas in a single layer.
Repeat with the remaining tortillas.
Generously cover with the sauce, making sure the edges of the enchiladas are
Sprinkle queso asadero or queso Chihuahua on top.
Bake in a preheated oven until the enchiladas are heated through and the cheese
is melted and brown in spots, about 15 minutes.
Garnish with crema Mexicana, onion slices, and cilantro leaves.
Note: These enchiladas are intended to be flavorful but not spicy hot, so use chiles accordingly.
I used purchased tortillas (we have some good ones out here) but there's a recipe for homemade tortillas in the book, and the authors created an awesome video as well. Check it out!
For more information, check out the book's website, Pinterest, and Facebook.
Giveaway has ended.