Enchiladas Suizas, La Fonda on MainEnchiladas Suizas, La Fonda on Main
Yields 12 enchiladas / Serves 4–6
In La Fonda’s version of this classic enchilada recipe, pepitas add a nutty flavor to the sauce, and the enchiladas are topped with Swiss cheese and garnished with a refreshing Romaine Lettuce Salad.
INGREDIENTS
For the sauce:
2 tablespoons (30 ml) vegetable oil
cup (47 grams) white onion, diced
2–3 serrano chiles, destemmed and chopped (see note)
2 cloves garlic, peeled
½ cup (65 grams) raw pepitas (pumpkin seeds)
1 pound (454 grams) tomatillos, husks removed, quartered
1 cup (237 ml) crema Mexicana
1½ tablespoons (14 grams) kosher salt, or to taste
For the filling:
2 chicken breasts (approximately 1 pound, 454 grams), poached and shredded (see page 70)
For the assembly:
12 corn tortillas
Vegetable oil as needed for softening tortillas
2 cups (240 grams) Swiss cheese, shredded (or substitute asadero or Chihuahua)
For the garnish:
Romaine Lettuce Salad (see page 83)
DIRECTIONS
Start with the sauce:
Place the oil in a sauté pan over medium heat.
Add the onion, serrano chiles, garlic, and pepitas.
Cook, stirring occasionally, until onion is translucent, 3–5 minutes.
Add the tomatillos and cook for an additional 10 minutes, or until soft.
Add crema Mexicana and salt to taste.
Bring to a simmer and remove from heat. Allow to cool for a few minutes.
Place the ingredients in a blender and purée in batches to a smooth consistency.
Taste and adjust the seasoning.
Assemble the enchiladas:
Prepare the romaine lettuce salad and vinaigrette. Store separately in the refrigerator until needed.
The shredded chicken for the filling should be warm and at hand.
Pour oil to a depth of ½ inch (12 mm) in a heavy skillet over medium 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.
Place 2 tablespoons shredded chicken on a softened tortilla, roll, and place in an ovenproof baking dish large enough to accommodate the enchiladas in a single layer.
Repeat with the remaining tortillas.
Top with the tomatillo sauce and cheese.
Place under a broiler until the cheese melts and the top browns in spots, about 5 minutes.
Cover loosely with foil and let rest for a few minutes.
Toss the romaine lettuce salad mixture with the vinaigrette and sprinkle lengthwise down the center of the casserole.