Enchillada Suisa

Name: Enchillada Suisa
Yield: 4
Cuisine: Mexican
Ingredients: tomatillos; baking soda; serrano chiles; sugar; onions; bechamel (white) sauce; garlic; heavy whipping cream; cilantro; cheddar cheese; vegetable oil; salt and black pepper; corn tortillas (6-inch); chicken; butter; flour; salt and black pepper; onions; milk; garlic; worcestershire sauce

Enchiladas Suizas with shredded chicken in corn tortillas, blanketed in a tomatillo-serrano salsa verde enriched with béchamel, cream, and melted cheddar. Rich, creamy, and tangy.

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

Enchiladas Suizas means “Swiss-style," a nod to the heavy use of dairy that makes this dish famously creamy compared to standard Mexican enchiladas. It’s Mexico City cooking, born in the 1950s at Sanborns department store, and still a staple at comida corrida lunch counters today.

The signature sauce is a two-part build. A tart green salsa of blanched tomatillos and serranos carries the heat and brightness; a classic béchamel plus heavy cream smooths the edges and gives the finished dish its signature pale green tint.

The pinch of baking soda when the salsa hits the pan is a small but important trick. It tames the tomatillos’ sharpness and coaxes out a deeper, almost cooked-green note. Don’t skip the sugar either; a small dash balances the acid.

Softening each tortilla in hot oil before dipping it in sauce keeps it pliable for rolling and prevents tearing. Skip that step and you’ll fight the tortilla the whole way.

Chef Tips

Use rotisserie chicken to cut prep time without sacrificing flavor.
Blend the sauce until smooth but not frothy; over-blending aerates and dulls the color.
Broil just until cheese is golden spots, not fully browned, or the sauce underneath breaks.
Serve immediately; enchiladas get soggy if they sit in sauce too long.

Variations

Substitute Monterey Jack or Oaxaca cheese for cheddar for a more traditional melt.
Use shredded pork or beef in place of chicken.
Top with crema, sliced radish, and pickled onions for a brighter finish.

Ingredients

POUNDS TOMATILLO

DASH BAKING SODA *

EACH SERRANO CHILE *

DASH SUGAR *

TABLESPOON ONIONS
chopped

BECHAMEL (WHITE) SAUCE
to taste *

CLOVE GARLIC

CUP HEAVY WHIPPING CREAM

TABLESPOON CILANTRO
chopped

CHEDDAR CHEESE
grated, to taste *

VEGETABLE OIL
to taste *

SALT AND BLACK PEPPER
to taste *

EACH CORN TORTILLAS (6-INCH) *

CUPS CHICKEN
cooked, shredded

White sauce

TABLESPOONS BUTTER

CUP ALL-PURPOSE FLOUR

SALT AND BLACK PEPPER
to taste *

TABLESPOONS ONIONS
chopped

CUPS MILK

CLOVE GARLIC

TEASPOON WORCESTERSHIRE SAUCE

Directions

Remove papery husk from tomatillos.

Wash tomatillos and chiles well.

Cook, covered, in a little boiling water until tender, about 15 minutes.

Remove stems and seeds from chiles.

Place chiles and drained tomatillos in blender container.

Add onion, garlic and cilantro and blend until pureed.

Heat 2 tablespoons oil in a large skillet, add puréed mixture and fry, adding soda and sugar.

Salt to taste.

When mixture is cooked, add White Sauce, cream and ½ cup cheese.

Season with salt and pepper to taste; keep hot.

For each serving, soften 3 tortillas in hot oil, then dip in hot sauce.

Place some shredded chicken on each tortilla and roll.

Place, seam side down, in individual baking dish es.

Cover with remaining sauce and sprinkle cheese over top.

Place under broiler until cheese melts and is golden brown.

WHITE SAUCE: Melt butter, add onion and garlic and cook until onion is browned.

Stir in flour and cook and stir until flour is cooked.

Add milk and cook until thickened.

Strain sauce, then add Worcestershire and salt and pepper to taste.

* not incl. in nutrient facts

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