Enchiladas Suizas

Enchiladas Suizas
One of my favorite things on a Mexican restaurant menu is Enchiladas Suizas–green chili enchiladas in a tomatillo cream sauce.  Enchiladas Suizas literally translates into “Swiss Enchiladas” because of the dairy used to make them.  They are said to have originated in Sanborn’s Cafe in Mexico City.  As a young wife, my mother worked at Sanborn’s in Monterrey, Mexico where she picked up many cooking and baking techniques.

I don’t ever remember my mother making these for us, but they are my favorite enchilada.  We used to eat at La Fonda Restaurant in Los Angeles when I was a young girl.  There, you were treated to a Ballet Folklorico and Mariachi show while you ate.  I fell in love with the restaurant and their Enchiladas Suizas.  My version is so easy to make and tastes like you’ve been cooking all day!


Enchiladas Suizas
Author: 
Recipe type: Main Dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 20-24 enchiladas
 
Ingredients
  • 3 cups cooked, shredded chicken
  • 1 can (10 oz.) green chili enchilada sauce
  • 1 can (10 oz.) cream of chicken soup
  • ½ cup milk
  • 1 bunch cilantro, leaves only
  • 1 jalapeno pepper, roughly chopped (optional)
  • ¾ teaspoon garlic salt
  • ½ teaspoon pepper
  • 20-24 corn tortillas
  • oil for frying
  • 3 cups shredded monterey jack cheese
  • sour cream and avocado slices for garnish
Instructions
  1. Preheat oven to 350 degrees F.
  2. Fry tortillas in hot oil until soft. Drain on paper towels.
  3. Shred chicken and place in a medium-size bowl. Into a blender add the canned enchilada sauce, cream of chicken soup, milk, cilantro, jalapeno, garlic salt and pepper. Blend until smooth. Pour 1 cup into the shredded chicken and mix.
  4. Pour a small amount of the blended sauce on the bottom of a 9x13 inch baking dish.
  5. Stuff each tortilla with a bit of the chicken mixture and top with a small amount of shredded cheese. Roll tightly and place in prepared baking dish. Repeat until all tortillas and chicken are gone.
  6. Pour remaining enchilada sauce on top of rolled enchiladas and top with shredded cheese. Bake for 30 minutes.
  7. Top each serving with a dollop of sour cream and avocado wedges.

Et cetera:  This is an original recipe.  It came about one day because I was looking for something to make for dinner and I put this recipe together because I had everything in the house to make them.  My kids still request them and I figured I’d better post this because Daughter #3 keeps asking me for the recipe because she keeps misplacing it.  Ay, ay, ay, that muchacha!  I hope she remembers how to find my blog!