Enchiladas suizas
Creamy tomatillo enchiladas
Enchiladas suizas: Mexico City's chicken enchiladas in creamy tomatillo sauce under melted cheese
MexicanThese 'Swiss' enchiladas were made famous in the 1950s at a Mexico City department-store café, where cream and melted cheese were the nod to Switzerland, and they remain a classic brunch in the capital's coffee shops. Chicken-filled tortillas are covered in a tangy tomatillo-serrano sauce enriched with cream, then baked until the cheese bubbles. Serve with rice or a simple salad. Chef's tip: blend the cream into the sauce off the heat, so it stays silky and doesn't split in the oven.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the chicken
- 1 ⅛ lb skinless chicken breasts
- 1 tsp salt
For the sauce
- 1 ⅛ lb tomatilloshusked and rinsed
- 1 clove garlic
- ¾ cup chicken stock
- 1 tbsp vegetable oil
- ¾ tsp salt
For the enchiladas
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What you'll need
Spices & pantry
Fresh ingredients (7)
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Method
0/6 doneStep 1: Poach the 1 ⅛ lb skinless chicken breasts with the ½ white onion and 1 tsp salt in water at a gentle simmer for 15–18 minutes, until it reaches 165°F. Shred finely.
18 minStep 2: Simmer the 1 ⅛ lb tomatillos, 2 serrano chiles and 1 clove garlic in water for 8 minutes until olive green; drain. Blend with the ¼ white onion, ½ oz fresh cilantro (coriander) and ¾ cup chicken stock until smooth.
10 minStep 3: Heat the 1 tbsp vegetable oil in a pan over a medium heat, add the green sauce and ¾ tsp salt and simmer 5 minutes. Take it off the heat, cool for 2 minutes and blend or whisk in the ¾ cup double cream or Mexican crema.
7 minStep 4: Heat the oven to 400°F. Warm the 12 corn tortillas in the 3 tbsp vegetable oil, for the tortillas in a frying pan for 10 seconds a side until soft.
5 minStep 5: Spread a little sauce in a baking dish. Fill each tortilla with chicken, roll and lay seam-side down. Pour over the rest of the sauce, covering the tortilla ends so they don't dry and harden, a frequent slip.
8 minStep 6: Scatter with the 7 oz grated melting cheese (Manchego, mozzarella or Emmental) and bake for 12–15 minutes, until bubbling and golden in spots. Rest 3 minutes before serving.
15 min
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 42 g
- Carbs
- 40 g
- Fat
- 36 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does enchiladas suizas take?
- About 50 minutes in total: 20 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of skinless chicken breasts?
- Boneless chicken thighs, same weight (a few minutes longer).
- What can I use instead of white onion?
- 2 shallots per onion.
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