Enchiladas SuizasEnchiladas Suizas

Yields 12 enchiladas / Serves 4–6

Enchiladas Suizas was invented in 1950 at Sanborn’s in the historic Casa de Aulejos (House of Tiles) in Mexico City. Suizas, or “Swiss,” refers to the dairy in the recipe.

INGREDIENTS:

For the sauce:

  1 pound (454 grams) tomatillos, husks removed, cored

  1–2 serrano chiles, destemmed

  ½ medium white onion, peeled, coarsely chopped, and root end removed

  3 cloves garlic, peeled

  ¾ bunch cilantro

  1 tablespoon (15 ml) vegetable oil

  1 cup (237 ml) crema Mexicana

  Kosher salt to taste

For the filling:

  2 cups (260 grams) poached and shredded chicken (see page 70)

For the assembly:

  12 white corn tortillas

  Vegetable oil as needed for softening tortillas

  2 cups (240 grams) queso asadero or queso Chihuahua, grated

For the garnish:

  1 cup (237 ml) crema Mexicana

  White onion, peeled and thinly sliced

  Cilantro leaves

DIRECTIONS

Start with the sauce:

  Place the tomatillos, chiles, onion, and garlic in a saucepan, cover with water, and bring to a boil.

  Reduce heat to a simmer and gently cook until the tomatillos change color but do not burst.

  Using a slotted spoon, transfer vegetables to a blender, reserving cooking liquid.

  Blend the vegetables until smooth, adding cooking liquid as needed to achieve a medium sauce consistency.

  Add cilantro and process for a few seconds more.

  In a saucepan over medium heat, place 1 tablespoon (15 ml) oil.

  When it is hot, add the sauce and cook for a few minutes until warmed through and slightly thickened.

  Reduce to a bare simmer and stir in crema Mexicana. Heat the sauce through, but do not let it boil.

  Remove from heat and season with salt to taste. Cover, set aside, and keep warm.

Assemble the enchiladas:

  Preheat the oven to 350°F (177°C).

  Pour oil to a depth of ½ inch (12 mm) in a heavy skillet over medium-high heat. Heat to low frying temperature, about 300°F (150°C).

  Place each tortilla in the oil and fry for a few seconds, just long enough to soften. Drain on paper towels.

  Fill the lower third of a tortilla with 2 tablespoons shredded chicken, roll, and place seam side down in an ovenproof baking dish large enough to accommodate the enchiladas in a single layer.

  Repeat with the remaining tortillas.

  Generously cover with the sauce, making sure the edges of the enchiladas are well covered.

  Sprinkle queso asadero or queso Chihuahua on top.

  Bake in a preheated oven until the enchiladas are heated through and the cheese is melted and brown in spots, about 15 minutes.

  Garnish with crema Mexicana, onion slices, and cilantro leaves.

Note: These enchiladas are intended to be flavorful but not spicy hot, so use chiles accordingly.