Enchiladas Suizas

Enchiladas Suizas — "Swiss enchiladas" — earned their name from the generous quantities of cream and melted cheese that recalled Swiss dairy country to Mexico City diners at the Sanborns restaurant chain in the 1950s. The dish arrived in Texas Tex-Mex restaurants by the 1970s and became a dinner-party staple: corn tortillas filled with tender chicken, smothered in a tangy tomatillo-cream sauce, and bubbled under the broiler until golden and irresistible.

Serves: 6

Ingredients

Filling

• 600g (1 1/3 lbs) boneless, skinless chicken thighs
• 1 tsp salt
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder

Tomatillo-Cream Sauce

• 700g (1 1/2 lbs) fresh tomatillos, husked and halved, or 2 cans (400g / 14 oz each) tomatillos, drained
• 2 poblano peppers, halved and seeded
• 1/2 white onion, quartered
• 4 garlic cloves, unpeeled
• 240ml (1 cup) heavy cream
• 240ml (1 cup) chicken broth
• 1 tsp salt
• Fresh cilantro, small handful

Assembly

• 12 corn tortillas
• Vegetable oil for softening tortillas
• 200g (1 3/4 cups) shredded Gruyère or Monterey Jack cheese
• 100g (3/4 cup) shredded mozzarella
• Sour cream, sliced avocado, and cilantro to garnish

Instructions

1. Season chicken with salt, cumin, and garlic powder. Poach in simmering salted water 20–25 minutes until cooked through. Cool and shred. Reserve 120ml (1/2 cup) poaching liquid.
2. Char tomatillos, poblanos, onion, and unpeeled garlic under the broiler 10–12 minutes until darkened and softened. Peel garlic. Blend tomatillos, poblanos, onion, garlic, and cilantro until smooth.
3. Pour blended sauce into a saucepan over medium heat. Add cream, broth, and salt. Simmer 10 minutes, stirring, until slightly thickened. Taste and adjust seasoning.
4. Preheat oven to 200°C (400°F). Lightly oil a 23x33cm (9x13-inch) baking dish. Spread a thin layer of sauce on the bottom.
5. Heat a thin film of oil in a skillet over medium-high heat. Pass each tortilla through for 10 seconds per side to soften. Drain on paper towels.
6. Fill each tortilla with shredded chicken, roll tightly, and place seam-side down in the dish. Pour remaining sauce generously over the top. Scatter both cheeses over.
7. Bake 20 minutes, then broil 3–4 minutes until the cheese is bubbly and golden-spotted.
8. Garnish with sour cream, sliced avocado, and cilantro. Serve immediately.

Cook's Notes: Gruyère is the authentic dairy choice that earns the "Suizas" name — its nutty depth sets this dish apart from ordinary enchiladas. Charring the tomatillos under the broiler rather than boiling them builds a smokier, more complex sauce. The cream should be stirred in off the boil to prevent separation.