Enchiladas Suizas

Enchiladas Suizas

  • Prep time: 15
  • Cook time: 45
  • Yield: 12
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Ingredients
  • 1 pound tomatillos, husks removed and rinsed
  • 1 white onion, sliced
  • 3 garlic cloves
  • 3 serrano peppers, stemmed
  • 3-1/2 tbsp canola oil, divided
  • 2 cups stock
  • 1/2 cup Mexican crema
  • 2 large carrots, peeled and cubed
  • 1 red onion, diced
  • 2 cups cremini mushrooms, cubed
  • 1 butternut squash, peeled, seeds removed, and cubed
  • 12 corn tortillas
  • 2/3 cup Monterrey Jack cheese
Nutrition Facts
Serves 12

Description

Enchiladas Suizas, or “Swiss-style enchiladas,” is a delicious and flavorful Mexican dish that features tortillas filled with meat, usually chicken, and topped with a creamy and tangy green sauce. Despite the name “Suizas” (Swiss), the dish does not have Swiss origins; the term likely refers to the use of dairy in the sauce, which is reminiscent of Swiss cuisine. Here is a basic overview of Enchiladas Suizas:

Key Components:

  1. Tortillas: Corn tortillas are commonly used for Enchiladas Suizas. They are filled with a savory mixture of ingredients before being rolled.

  2. Filling: The filling often consists of shredded chicken, though variations may include other proteins like shredded beef or cheese. The chicken is typically cooked with various seasonings for added flavor.

  3. Suiza Sauce: The distinctive feature of Enchiladas Suizas is the rich and creamy green sauce, known as Suiza sauce. The sauce is typically made with tomatillos, green chilies, and cream (or sour cream), giving it a tangy and velvety texture.

  4. Toppings: Enchiladas Suizas are often garnished with additional toppings such as crumbled queso fresco, sliced avocado, chopped cilantro, and sometimes a drizzle of Mexican crema.

Preparation:

  1. Prepare the Filling: Cook and shred the chicken, seasoning it with a blend of spices and herbs.

  2. Prepare the Suiza Sauce: Blend tomatillos, green chilies (like serrano or poblano peppers), and cream (or sour cream) until smooth. This creates the Suiza sauce.

  3. Assemble the Enchiladas: Dip each tortilla in the Suiza sauce, ensuring it is coated. Fill the tortilla with the seasoned shredded chicken and roll it up. Place the rolled enchiladas in a baking dish.

  4. Top with Suiza Sauce: Pour the remaining Suiza sauce over the top of the rolled enchiladas, ensuring they are well covered.

  5. Bake: Bake the enchiladas in the oven until they are heated through and the sauce is bubbly.

  6. Garnish: Once out of the oven, garnish the Enchiladas Suizas with crumbled queso fresco, sliced avocado, chopped cilantro, and a drizzle of Mexican crema.

Variations:

  • Cheese Variation: Some versions of Enchiladas Suizas may include melted cheese on top or as part of the filling.

  • Salsa Variation: While the traditional Suiza sauce is green, some variations may use a red sauce made with tomatoes and red chilies.

Enchiladas Suizas are a delightful and comforting dish, offering a harmonious blend of flavors and textures. The creamy Suiza sauce sets it apart from other enchilada varieties and contributes to its popularity in Mexican cuisine.

Instructions

  • 1. Toss tomatillos, garlic, serranos, and white onion with 1 tbsp canola oil and place on a sheet tray and broil on high in oven, about 5 minutes until tomatillos begin to soften and turn black. Flip everything over and continue to broil another 5 minutes.
  • 2. Set oven to 400F.
  • 3. Transfer contents of baking sheet to blender and process until smooth.
  • 4. Heat 1-1/2 tbsp canola oil in Dutch oven over medium-high heat. Add blender contents and fry sauce, about 3 minutes.
  • 5. Add stock and crema to pot and stir to combine. Reduce heat to medium-low, partially cover, and simmer 30 minutes. Season to taste with salt.
  • 6. Meanwhile, toss carrots, red onion, mushrooms, and squash with 1 tbsp canola oil and a pinch of salt on a baking sheet and bake in oven 25 minutes, turning and rearranging vegetables every 10 minutes to cook evenly.
  • 7. Coat both sides of tortillas with remaining 1 tbsp of canola oil, place in sealed ziploc bag and microwave 1 minute.
  • 8. Coat the bottom of a 9x13 baking dish with 1 cup of sauce. One at a time, fill each tortilla with 2 tbsp vegetable filling, roll up and place in dish seam side down. Cover with remaining sauce and cheese.
  • 9. Place in oven and warm through, about 10 minutes.