Swiss Enchiladas Enchiladas Suizas
Transform your dinner table with these irresistibly creamy and flavorful Swiss Enchiladas, or Enchiladas Suizas. A beloved Mexican dish with a touch of Swiss influence, this recipe features tender corn tortillas filled with juicy, shredded chicken, all smothered in a luscious tomatillo cream sauce infused with fresh cilantro and just the right hint of spice. Topped with gooey Monterey Jack cheese and baked to golden perfection, these enchiladas strike the ideal balance between tangy and rich flavors. Perfect for a crowd or a cozy family dinner, this easy-to-follow recipe is ready in just an hour and pairs beautifully with a side of Mexican rice or a fresh salad. Whether you’re searching for a comforting main dish or a standout party entrée, these Enchiladas Suizas are sure to impress!
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Recipe Information
Ingredients
- 1 pound Tomatillos
- 0.5 cup Fresh cilantro
- 1 whole Jalapeño or serrano pepper (adjust for spice level)
- 0.5 large White onion
- 2 whole Garlic cloves
- 1 cup Chicken broth
- 1 cup Heavy cream
- 3 cups Cooked, shredded chicken
- 12 pieces Corn tortillas
- 0.25 cup Vegetable oil
- 2 cups Shredded Monterey Jack cheese
- 1 teaspoon (to taste) Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Peel and rinse the tomatillos. Place them in a medium pot along with the jalapeño (or serrano), onion, and garlic. Fill with enough water to cover the ingredients and bring to a boil.
Cook the tomatillos and other ingredients for 5-7 minutes, until the tomatillos are softened but not falling apart. Drain, reserving 1 cup of the cooking water.
Transfer the tomatillos, cooked vegetables, cilantro, and 1 cup of chicken broth to a blender. Blend until smooth. Season with salt and pepper to taste.
Heat the vegetable oil in a medium saucepan over medium heat. Pour the tomatillo sauce into the pan and simmer for 8-10 minutes. Stir in the heavy cream and simmer for another 5 minutes. Remove from heat.
Heat the tortillas one at a time in a dry skillet over medium heat to soften them, or wrap them in a damp paper towel and microwave for 30 seconds.
Spread a thin layer of sauce at the bottom of a 9x13-inch baking dish. Fill each tortilla with shredded chicken, roll them up, and place seam-side down in the dish.
Pour the remaining tomatillo cream sauce evenly over the rolled tortillas. Sprinkle the shredded Monterey Jack cheese generously over the top.
Cover the baking dish with foil and bake for 20 minutes. Then uncover and bake an additional 10-15 minutes, until the cheese is melted and bubbly.
Serve the Enchiladas Suizas hot, garnished with fresh cilantro or a dollop of sour cream, if desired.
Nutrition Facts
Calories |
4813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.8 g | 309% | |
| Saturated Fat | 105.4 g | 527% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 1078 mg | 359% | |
| Sodium | 5123 mg | 223% | |
| Total Carbohydrate | 315.0 g | 115% | |
| Dietary Fiber | 49.8 g | 178% | |
| Total Sugars | 18.3 g | ||
| Protein | 333.0 g | 666% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2119 mg | 163% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 4664 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
