Enchiladas Suizas

Name: Enchiladas Suizas
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 500 g chicken breast (boneless, skinless); 500 g tomatillo (husked, washed); 1 pcs white onion (medium, quartered); 4 pcs garlic (cloves, peeled); 2 pcs serrano pepper (stemmed); 0.25 cup cilantro (packed, roughly chopped); 0.5 cup crema (Mexican crema or sour cream); 8 pcs corn tortilla (5-6 inch, preferably yellow); 3 tbsp oil (for softening tortillas); 1.5 cup monterey jack cheese (shredded); 1 pinch salt (for poaching liquid); 4 cup water (for poaching chicken)

RATING

4.6/5(187)

TASTE SCORE

9/10

Corn tortillas rolled around tender shredded chicken, smothered in a velvety tomatillo cream sauce, and blanketed with melted cheese. This Mexico City classic gets its Swiss-inspired richness from the combination of tangy green salsa and smooth crema, making every bite creamy, zesty, and deeply satisfying.

PREP

25m

COOK

35m

SERVES

2 PIECE

690 cal

SERVINGS

METHOD · 7 STEPS

prep · ~20 min
Preheat the oven and prep the chicken.
1.Preheat oven to 425°F (220°C).
2.Place chicken breast in a pot, cover with 4 cups water, and add a pinch of salt.
3.Bring to a boil, then reduce heat and simmer until cooked through (15-18 min).
4.Remove chicken, let cool slightly, then shred with two forks.
roast · ~20 min
Roast the vegetables for the salsa verde.
1.Place tomatillos, quartered onion, garlic cloves, and serrano peppers on a foil-lined baking sheet.
2.Roast at 425°F until tomatillos are soft and slightly charred (15-18 min).
3.Remove from oven and let cool for 5 minutes.
TIPCharring deepens the salsa's flavor — don't skip the roasting step.
mix · ~3 min
Blend the creamy salsa verde.
1.Transfer roasted vegetables and any juices to a blender.
2.Add cilantro and a pinch of salt.
3.Blend until smooth (30-45 seconds).
4.Pour blended salsa into a bowl and stir in the crema until fully incorporated.
fry · ~8 min
Soften the tortillas.
1.Heat 1 tablespoon oil in a skillet over medium heat.
2.Briefly fry each tortilla one at a time until pliable (15-20 seconds per side).
3.Drain on paper towels and add more oil to skillet as needed.
TIPFrying just long enough to make them pliable prevents tearing when rolling.
assemble · ~15 min
Assemble the enchiladas.
1.Reduce oven temperature to 375°F (190°C).
2.Spread 1/3 cup of creamy salsa verde across the bottom of a 9x13 baking dish.
3.Dip a tortilla in salsa to lightly coat both sides.
4.Place a spoonful of shredded chicken down the center, roll tightly, and place seam-side down in dish.
5.Repeat with remaining tortillas and chicken.
bake · ~24 min
Top with sauce, cheese, and bake.
1.Pour remaining creamy salsa verde evenly over the rolled enchiladas.
2.Sprinkle shredded Monterey Jack cheese over everything.
3.Bake uncovered at 375°F until bubbly and cheese is golden (18-22 min).
TIPFor extra browning, switch to broil for the last 2 minutes — watch carefully so it doesn't burn.
serve · ~5 min
Rest briefly and serve hot.
1.Let enchiladas rest for 5 minutes after baking.
2.Optional: garnish with a dollop of crema and fresh cilantro.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
For the most tender shredded chicken, simmer the breast gently — don't boil hard, or it will become tough.
2
Roast the tomatillos until they're soft and lightly charred; this caramelizes their natural sugars and deepens the salsa.
3
Fry each tortilla just until pliable (15-20 seconds per side) — over-frying makes them brittle and hard to roll.
4
Dip the tortilla in the salsa before filling — it softens the tortilla and adds flavor throughout, not just on top.
5
Use a hot oven (425°F) for roasting vegetables and a moderate oven (375°F) for baking to avoid drying out the enchiladas.
6
Let the baked enchiladas rest for 5 minutes before serving — this sets the sauce and cheese so they hold together on the plate.
7
Make-ahead: assemble the enchiladas up to 24 hours ahead, cover, and refrigerate; add 5-10 minutes to the bake time.