Classic Enchiladas Suizas
- 5 cups water
- 9 tomatillos husked and rinsed
- 1/4 onion
- 1 serrano chile
- 1 cup Mexican crema
- 2 cloves garlic
- 1/2 bunch cilantro
- salt and freshly ground black pepper to taste
- vegetable oil for frying
- 8 corn tortillas
- 2 cups shredded chicken
- 1 cup shredded mozzarella cheese
In case you were wandering, enchiladas suizas, or "Swiss enchiladas," did not originate in Switzerland. So where does the name come from? Apparently, the story dates back to the 19th century and involves Maximilian, Mexico's first emperor. At least, so goes the urban legend as told in this amazing article on Chilango. The enchiladas were meant to be an early attempt at fusion cuisine, blending Mexican and European culinary influences. The finished dish, with its creamy green sauce and white "peaks" of melted cheese, reminded the chef of the Swiss Alps.
Whatever their origin story, we're very glad enchiladas suizas made their way onto the Mexican menu. They've become a beloved classic, and might well be a new family favorite once you make this recipe.
- Preheat oven to 350 degrees F.
- Bring 5 cups of water, tomatillos, onion and chile into a large saucepan and cook covered over high heat for 15 minutes.
- Drain and transfer the veggies to a blender. Add Mexican crema, garlic and cilantro, and blend until smooth. Season with salt and freshly ground black pepper to taste. Reserve.
- Heat 2 tsps. oil in a medium skillet over medium-high heat. Fry the tortillas until golden, about 10 seconds per side, using more oil if needed. Transfer to paper towels to drain.
- Spread ½ cup of the sauce in a medium baking dish. Divide the shredded chicken evenly among the tortillas. Roll up each one like a taco and arrange in 1 layer, seam-side down, over the sauce.
- Pour the rest of the sauce and sprinkle with grated cheese.
- Bake until the cheese is melted and starting to brown, about 15 minutes.