Enchiladas Suizas are enchiladas made with chicken, onions, garlic, mild green chilies and sour cream rolled up in corn tortillas that are covered with a creamy white sauce and topped with grated Swiss cheese before baking.
I love Mexican food! Some of my friends refuse to eat Mexican food because they think it’s too spicy. I’ve tried explaining to no avail that some but certainly not all Mexican food is spicy. I need to make today’s recipe, Enchiladas Suizas, and serve it to them to demonstrate that not all Mexican food is spicy and hot!
The Recipe for Enchiladas Suizas
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1-3 cloves garlic, finely chopped
- 2-3 skinless, boneless chicken breasts, chopped
- 1 (4 oz.) can diced mild green chilies
- 1/4 cup sour cream
- 12 corn tortillas, warmed in the microwave or in a dry skillet over moderate heat
- Salt and Pepper to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 4 oz. cream cheese at room temperature
- 1 cup grated Swiss cheese
- Heat the oil in a skillet over moderate heat and saute the onion and garlic until tender but not brown, about 5 minutes.
- Add the chicken and saute until cooked through, about 5 minutes.
- Add the chilies, sour cream, salt and pepper. Remove from heat.
- Spoon about 1/4 cup of the mixture down the center of each tortilla, roll up and place seam side down in a greased baking dish.
- In the same skillet, melt the butter over moderate heat and stir in the flour. Cook for 3 minutes.
- Add the milk, salt and pepper; whisk until the sauce boils and thickens.
- Add the cream cheese, whisking until blended.
- Pour over the tortillas, top with grated cheese, and bake in a preheated 350 degree F. oven until heated through and bubbly, 40 - 45 minutes.
One skillet is the only cooking equipment needed to prepare Enchiladas Suizas to go into a 9″ x 13″ baking dish unless you want to warm the corn tortillas in a skillet over moderate heat. You may choose to warm the corn tortillas in the microwave between damp paper towels for 30 seconds or so.
Basically there are 3 steps to preparing Enchilada Suizas. First, prepare the filling by heating olive oil in a skillet over moderate heat. Sauté onion and garlic until tender but not brown. Add the chicken pieces and sauté until thoroughly cooked. Add the green chilies, sour cream, as well as salt and pepper to taste. I added 1 teaspoon Montreal Steak seasoning also, just because I like it! Remove the chicken mixture from the heat.
Secondly, spoon 1/4 cup of the chicken filling down the center of each warmed tortilla, roll it up and place seam side down in a greased baking dish.
Using the same skillet, the third step is to make a white sauce. Melt butter over medium heat, stir in the flour and cook for 3 minutes. Add milk, salt and pepper to taste and stir until the sauce boils and thickens. Add the cream cheese and continue to stir until the cream cheese had melted and blended into the sauce. Pour the sauce over the tortillas in the baking dish and top with grated Swiss cheese.
This cheesy, creamy dish reportedly originated at a Sanborns Café in Mexico City in 1950. It’s name “Swiss Enchiladas” alludes to its use of many dairy products including Swiss cheese. Other versions of this recipe contain tomatillos, serrano chilies and poblano chilies, which would not result in a mild Mexican dish! (If you like spicy, you may wish to try that version!) I prefer Enchiladas Suizas without any chilies except the mild green chilies which produces a comforting, soothing, creamy, cheesy dish!
Try Enchiladas Suizas soon – you may just discover a new “comfort food” to add to your recipe files!
Remember to Savor the Flavor!
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