Enchiladas Suizas



Enchiladas Suizas

Mike Nadelman
This cheesy, creamy dish originated at a Sanborns cafe in Mexico City in 1950. Its name, "Swiss enchiladas," alludes to its copious use of dairy.
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Total Time 50 minutes
Course Breakfast, Dinner, Main Course
Cuisine Cheese, Chicken, Mexican, Sanborns
Servings 4 servings


  • 3 cups shredded chicken (like Costco Rotisserie)
  • 2 lbs seedless tomatillos (green tomato)
  • 2 serrano chiles seeded
  • 2 poblano chiles peeled, seeded and toasted over heat
  • 1 cup of Mexican crema or sour cream
  • 1 cup shredded Oaxaca cheese (or mozzarella)
  • 1 cup of boiling water
  • 3 cloves of garlic chopped
  • 8 tortillas
  • Oil
  • Chopped cilantro to taste
  • Salt to taste
  • Black pepper to taste


  • On a baking sheet, place the tomatoes and serrano peppers and bake for 10 minutes, until well charred on both sides (without overcooking).
  • Let cool and peel to remove the skin.
  • Blend the cream, garlic, cilantro, poblanos and boiling water, season with salt and pepper. Until it has the consistency it is like a puree and set aside.
  • In a frying pan over medium-high heat, heat oil and fry the tortillas one by one. As they are ready, transfer them to a plate and fill each one with chicken.
  • In a tray, place a little sauce on the bottom. Then on top of them, the enchiladas with the edges facing down (this way they don't open), in a row.
  • Cover with the rest of the sauce and top with the cheese.
  • Bake at 375°F for approximately 25 minutes or until the sauce begins to bubble and the cheese melts.
  • Take the Sanborns-type Swiss enchiladas out of the oven and let them cool a little, serve with more sauce and a splash of cream.



Expert Tips for Making Enchiladas: A Basic Guide:
With a variety of flavors and variations, mastering the art of making enchiladas can elevate your culinary skills to a masterpiece.
  1. Choose the right tortillas: Choose soft corn tortillas that can be rolled easily without breaking. Warm them slightly before assembling to improve their flexibility.
  2. Create a tasty filling: From traditional shredded chicken to seasoned beans, the options are endless. Experiment with different ingredients to create a flavor that suits your palate.
  3. Master the sauce: The sauce you choose can make or break your enchiladas. Whether you prefer bright red sauces or spicy green ones, be sure to achieve a balanced flavor.
  4. Roll with precision: Enchiladas require skill, so place the filling on one end of the tortilla and then carefully fold it, ensuring a snug fit. Place the fold side down in the baking dish to prevent unrolling.
  5. Layer: Place a thin layer of sauce on the bottom of the baking dish before arranging the rolled enchiladas. Drizzle more sauce over the top to evenly distribute the flavor.
  6. Take advantage of the cheese: choose a cheese that enhances the flavor of the enchiladas, opt for varieties such as queso fresco, cotija or a melted cheese like Monterey Jack. Sprinkle it on top before baking for a rich, creamy finish.
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