Enchiladas Suizas, or Swiss Enchiladas, are called Swiss due to the dairy used (cream cheese, sour cream, Oaxaca cheese). Traditionally, they are one of the only types of enchiladas you’ll find in Mexico that are baked, rather than assembled and immediately served.
According to Saveur, Enchiladas Suizas originated at Sanborns Cafe in Mexico City in the 1950s.
This recipe is the perfect enchilada recipe for a hot summer day. Although it has quite a bit of dairy, the fresh green chiles and tomatillos give it a bright finish. Top it with some thinly sliced radishes and a sprinkle of fresh cilantro for an earthy pop of flavor, and it’s perfect.
How to Master Enchiladas Suizas
Roasting Your Peppers
First, you need to roast your poblano chile peppers, then remove the skins. The best way to do this is over a gas burner or over charcoal. Just get it as hot as possible, then put the poblano directly over the flame. Continue turning it until the skin is almost entirely black all over.
If you have an electric range, you can blacken them under the broiler in your oven. Just put the rack in its highest position and preheat your broiler on high.
Once your broiler is hot, put the poblanos in a broiler pan and cook until blackened, then flip and cook the other side until it’s also blackened. About five minutes per side.
Once you’ve roasted your poblanos, put them into a bowl and cover it with a lid or plastic wrap. The steam will help loosen the skins. Once they’re cool, you can peel them.
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To peel them. just wipe the skins off with your fingers or a paper towel. They should slide right off. Don’t put the peppers under running water, or you’ll lose some of the flavor.
I also roast the jalapenos in this recipe to soften them up and add an additional layer of flavor. No need to peel them, though.
Fry The Tortillas
I know that everybody is trying to avoid adding oils or fats to their meals these days, but this is really a step that you shouldn’t skip. If you do, the tortillas will end up mushy. The oil helps the tortillas repel some of the liquid from the sauce to better hold their shape.
To fry your tortillas, get a pan and add enough oil so that the tortillas will be lightly coated but fully covered (so they fry and don’t just get toasted). Get it hot, then fry the tortillas on each side so that they begin to brown but don’t become crispy. Once they’ve cooled off a bit, you can start rolling your enchiladas.
Enchiladas Suizas (Swiss Enchiladas)
- 4 poblano peppers - roasted, seeded, and peeled (see above)
- 3 jalapeno peppers - roasted and seeded (see above)
- 3 cloves garlic - whole, unpeeled
- 6 oz. tomatillos - husks and stems removed
- 1/2 cup sour cream
- 1/2 cup cream cheese
- 1 tsp. kosher salt
- 8 oz. Oaxaca cheese - shredded (you can substitute Monterrey Jack)
- 12 yellow corn tortillas
- 2 medium radishes - thinly sliced (optional)
- 2 tbsp. cilantro - chopped (optional)
- Roast the poblanos and jalapenos. Peel the poblanos, then seed and stem them and the jalapnos (see above for detailed directions).
- Add 2 pounds of chicken, 1/2 of a yellow onion, 3 cloves of garlic, 1 tsp. of kosher salt, and 6 cups of chicken stock to a pot. If the chicken isn't covered by the stock, add enough water to make up the difference. Bring to a boil. Reduce to a simmer and cook for 40 minutes. Add the tomatillos an cook an additional 20 minutes.
- Preheat your oven to 375 degrees with the rack in the center position.
- Remove the tomatillos and garlic from the pot with a slotted spoon. Squeeze the garlic cloves out of their skins, then place them and the tomatillos in a blender jar. Add all of the roasted peppers, the sour cream, the cream cheese, and 1 tsp. of kosher salt. Blend until smooth.
- Test to see if the chicken is tender enough to shred. If not, continue cooking until tender. If so shred with two forks or shred in a stand mixer with the paddle attachment attached. Remove the onion with a slotted spoon, and chop finely with a knife. Mix into the shredded chicken.
- Add three tablespoons of oil into a frying pan and heat on medium-high. Fry the tortillas on each side until starting to brown, but not crispy. Drain on a paper-towel-lined plate.
- Once the tortillas are cool enough to handle, add 1/4 to 1/3 cup of the shredded chicken to a tortilla, roll, and place seam side down in your baking pan. once the pan is full, pour the sauce over the top. Top with the shredded Oaxaca cheese. Bake for ten minutes, until the cheese is completely melted. NOTE: if you end up with extra shredded chicken, just sprinkle it over the top of the enchiladas before adding the sauce.
- Remove from the oven and top with the sliced radishes and chopped cilantro. Serve immediately.