Chicken enchiladas topped with a creamy tomatillo salsa and plenty of melted cheese. ready for dinner!
If you look up the translation for enchiladas suizas, it will read Swiss enchiladas. The story behind this traditional Mexican dish, is that it is derived from the Swiss immigrants that came to be in Mexico. A delicious cream-based sauce and melted cheese is a trademark of these tasty enchiladas suizas. The most common and popular are a chicken filled enchilada topped with a tomatillo and crema based sauce and plenty of melted cheese. Most authentic Mexican enchiladas would typically be garnished with crumbled cheese and not melted cheese. This is the way I grew up enjoying enchiladas, but a plate full of cheesy chicken enchiladas, I would never turn away!
Peel and rinse off the tomatillos. In a sauce pan add the tomatillos, onion, serranos and garlic. Cover with water and bring to a boil. Reduce heat and cook for 5-7 minutes. Using a slotted spoon, transfer ingredients to the blender. Add the cilantro, ½ cup Mexican crema, cumin, salt and pepper to taste. Blend on high until smooth, set aside.
Brush the corn tortillas with oil on both sides. Cook for 30 to 40 seconds per side on a preheated comal (griddle) and stack onto a plate. Tent loosely with foil paper.
Preheat oven to 350ºF. To a 9x13 pan, pour in enough tomatillo salsa just to cover the bottom. Fill the prepared tortillas with shredded chicken and roll as tight as you can. Place them into the baking dish.
Cover with remaining salsa, crema and cheese. Bake for 30-35 minutes or just until cheese begins to brown. Serve right away. Garnish with cilantro (optional).
If you cannot find Mexican crema, you can substitute with creme fraiche. Regular sour cream may curdle with the heat.