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.