Swiss Enchiladas

Recipe for Creamy Baked Swiss Enchiladas

Hello! We are going to prepare some Swiss enchiladas that will become your household favorites. The essence of this dish is its creamy green sauce, enriched with dairy, which bathes tortillas filled with lots of chicken and melted cheese. It's a comforting recipe, perfect for treating the family without overcomplicating life.

Preparation time

To organize ourselves well in the kitchen, here are the estimated times and yield for this recipe. It's ideal for a complete meal.

• Preparation: 15 minutes
• Cooking: 60 minutes
• Total: 1 hour and 15 minutes
• Servings: 4 to 6 people
• Difficulty: Intermediate

Ingredients

Here's everything we need. Remember that the quality of the ingredients makes a difference in the final result.

For the creamy sauce

• 2 tablespoons of butter
• 2 tablespoons of wheat flour
• ½ cup finely chopped onion
• ½ cup chicken broth (preferably low sodium)
• ½ cup sour cream
• 1 ½ cups salsa verde (homemade or bottled)
• ½ teaspoon garlic powder
• 1 cup shredded cheese (Oaxaca or Monterey Jack) for the sauce
• 2 tablespoons cilantro freshly chopped

For the filling and assembly

• 2 cups of chicken cooked and shredded
• 1 tablespoon fresh lime juice
• 1 can (4 ounces/113g) chopped green chilies, drained
• 1 cup shredded cheese (Oaxaca or Monterey Jack) for topping
• 10-12 tortillas (corn or flour)
• 2 tablespoons cilantro freshly chopped for garnish

If you have difficulty finding Oaxaca or Monterey Jack cheese in a block, you can substitute it with asadero cheese or a Mexican manchego that melts well. If you choose to change the main ingredient, such as using young gouda cheese, make sure to grate it yourself to avoid the anti-caking agents in pre-shredded cheese.

Utensils we will use

We don't need professional equipment, what you have in your drawers is enough. Preparing these Swiss enchiladas requires basic tools.

• A medium pot for the sauce
• A balloon whisk (or a fork if you don't have one)
• A 9×13 inch baking dish or refractory (approx 23×33 cm)
• A medium bowl for mixing the filling
• Serving spoon or ladle
• Cutting board and knife
• Frying pan (if using corn tortillas and you need to heat them)
• Aluminum foil

Step-by-step preparation

1. Preheat the oven and prepare the mold. Turn on your oven to 190°C (375°F). While it heats up, lightly spray your baking dish with a little cooking oil or grease it with an oiled napkin to prevent the tortillas.
2. Sauté the aromatic base. Place the pot over medium heat. Add the 2 tablespoons of butter and let it melt without burning. Add the half cup of chopped onion and cook for about 4 or 5 minutes. We are looking for the onion to become transparent and soft, not golden.
3. Create the roux to thicken. Sprinkle the 2 tablespoons of flour over the onion and butter. Use a whisk to mix vigorously for 1 minute. This cooks the flour and removes that raw taste, creating the base that will give body to our sauce.
4. Incorporate liquids and season. Gradually pour in the half cup of chicken broth while continuing to whisk to avoid lumps. Once integrated, add the cup and a half of salsa verde and the half teaspoon of garlic powder. Let the mixture simmer for 2 minutes until you notice it thickens slightly.
5. Temper and integrate the cream. This step is vital. In a separate bowl, put the half cup of sour cream. Add a tablespoon of the hot sauce from the pot to the bowl and mix quickly. Repeat this 3 more times. This is called «tempering» and prevents the cream from curdling when it comes into contact with strong heat. Now, pour the tempered cream mixture into the main pot.
6. Melt the cheese into the sauce. Add 1 cup of the cheese grated to the hot sauce and stir until completely melted. Remove the pot from the heat and mix in the 2 tablespoons of cilantro chopped. The sauce should look silky.
7. Prepare the chicken filling. In the medium bowl, combine the chicken shredded chicken, the tablespoon of lime juice, the chopped green chilies, and half a cup of the sauce we just prepared. Mixing the chicken with a little sauce ensures the inside doesn't dry out. If you have leftover chicken from other preparations like some chicken fajitas, you can use it here perfectly.
8. Assemble the enchiladas. Put a little sauce (about half a cup) at the bottom of the baking dish and spread it. Take a tortilla (if it's corn, lightly pass it through hot oil or heat it beforehand so it doesn't break), put a quarter cup of the chicken filling in the center and a little extra cheese if you like. Roll up the tortilla and place it in the mold with the edge facing down (the seam). Repeat with all of them.
9. Cover with sauce and bake covered. Pour half of the remaining sauce over the arranged enchiladas. Cover the dish with aluminum foil (tip: spray the shiny side of the foil with oil so the cheese doesn't stick to it). Bake for 16 to 20 minutes until they are very hot.
10. Broil at the end. Carefully remove the aluminum foil. Pour the rest of the sauce on top (or reserve it for serving, according to your taste) and bake uncovered for another 5 minutes until the cheese bubbles.

To finish and serve

Once you take the baking dish out of the oven, let the enchiladas rest for about 5 minutes for the juices to settle. Sprinkle the cilantro remaining on top for freshness and color. Serve the enchiladas very hot on individual plates, making sure to spoon plenty of sauce from the bottom over them. They are perfect to accompany with red rice or even a tortilla soup or Aztec soup as a starter. If you want an extra touch, you can add a little avocado or guacamole on the side.

Nutritional Information

These values are approximate estimates per serving, considering it yields 4-6 people. Remember that it may vary depending on the brands of your ingredients.

• Calories: 550 kcal
• Proteins: 32 g
• Fats: 35 g
• Carbohydrates: 28 g
• Fiber: 3 g

Note: Daily value percentages are based on a 2000-calorie diet. Values may vary depending on the type of tortilla and cheese used.

5 keys to make it perfect

As a home cooking expert, I've noticed that there are small details that separate normal enchiladas from spectacular ones. Here are my secrets.

1. The secret of block cheese: Never buy pre-shredded cheese in a bag. Those cheeses contain potato starch or cellulose to prevent clumping, and that makes the sauce grainy when melted. Buy the block and shred it yourself at home; the texture will be much smoother and creamier.

2. Tempering is mandatory: I can't say it enough, if you add the cold cream directly to the boiling sauce, it will curdle and look like curdled milk. Take the extra minute to mix a little hot broth with the cream before incorporating it. Patience has a visual and flavor reward.

3. Treat your tortillas well: If you use corn tortillas, it's crucial to pass them through hot oil for a few seconds or heat them very well on a griddle before filling. If they are cold and dry, they will break when rolled and make a mess in the pan. We want firm rolls, not a disassembled lasagna.

4. Control the salt: We use chicken broth, cheese and green sauce (which already contains salt). Taste the sauce before adding extra salt. Normally, the sodium already present in the ingredients is enough. If you use a low-sodium broth, you will have more control over the final flavor.

5. Customize your green sauce: Although the recipe allows using bottled sauce to speed things up, if you have time, a homemade sauce elevates the dish. You can even draw inspiration from techniques like the molcajete sauce to give it a more rustic profile before mixing it with the cream.

When is it ideal to enjoy it?

The Swiss enchiladas are the star dish for weekend family meals or when you have guests and want to serve something hearty and showy in the center of the table. Being a baked dish, it allows you to have the kitchen tidy before serving, which is great for hosting.

They are also excellent for those nights when you need «comfort food» or a hug. The combination of hot sauce and gratin cheese lifts anyone's spirits. Plus, if you have leftover filling, you can use it the next day for quick tacos or even to complement some stuffed chiles if you get creative.

Enchilada Comparison Table

Sometimes we get confused among so many delicious types of enchiladas that Mexican food. has. Here I explain the differences so you know exactly what you're cooking.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I'd love to know how these enchiladas turned out for you. Did you dare to add more spice? Did you use a different type of cheese? Leave your comment and share your own little tricks so we can all keep learning!

Culinary glossary

• Roux: It's the cooked mixture of fat (butter) and flour that we use at the beginning. It serves as a base to thicken sauces and soups, giving them a velvety texture.
• Temper: A technique that consists of gradually equalizing temperatures. In this recipe, we gradually mix hot broth with cold cream to avoid thermal shock that could curdle the sauce.
• Gratinate: To cook a food in the oven with strong top heat so that a golden and crispy layer forms, usually of cheese or breadcrumbs.
• Sautéing: To cook a food over low-medium heat in a little fat until it is tender and releases its flavor, without browning too much (as we did with the onion).
• Shred: To separate cooked meat into fine strands or fibers using your hands or two forks. It's the classic way to prepare chicken for fillings in Mexico.

Swiss Enchiladas

Swiss Enchiladas: step-by-step recipe baked to perfection with perfect texture. Ideal for sharing. Serve immediately and adjust spice and salt to your taste.

Type: Recipe

Cuisine: Mexican

Keywords: enchiladas, Swiss, Mexican, desserts, recipe, easy, homemade

Recipe Yield: 4 servings

Calories: 250 kcal

Preparation Time: PT30M

Cooking Time: PT20M

Total Time: PT50M

Recipe Ingredients:

• 350 g fresh Tomatillos, husked and rinsed
• 2 serrano or jalapeño chilies, depending on desired spice level
• 1 large garlic clove, peeled
• 1/2 white onion
• A handful of fresh cilantro
• 1 cup homemade or commercial chicken broth, preferably La Sierra
• 2 tablespoons La Morena or La Costeña cream
• Salt to taste
• 8 to 10 white corn tortillas, preferably Tía Rosa or La Villita
• 300 g cooked and shredded chicken, can be Doña María or El Yucateco chicken breast
• Monterey Jack cheese, Oaxaca cheese, or classic Mexican melting cheese
• La Sierra vegetable oil for lightly frying the tortillas

Recipe Instructions:

Preparation: :

Preparation: 30 minutes

Cooking: :

Cooking: 20 minutes

Total: :

Total: 50 minutes

Servings: :

Servings: 4 to 6 units

Difficulty: :

Difficulty: Easy

Roast the ingredients: :

Roast the ingredients: Place the Tomatillos, chilies, onion, and garlic in a dry pan over medium-high heat until soft and lightly toasted to enhance their smoky flavor.

Blend the sauce: :

Blend the sauce: Transfer the roasted ingredients to the blender along with the cilantro, chicken broth, and La Costeña cream. Process until you get a homogeneous, fine, and full-bodied sauce.

Cook the sauce: :

Cook the sauce: In a pot with a little oil, pour in the mixture and cook for 5-7 minutes over medium heat, stirring constantly so that it thickens and takes on that creamy texture that characterizes Swiss Enchiladas.

Soften the tortillas: :

Soften the tortillas: Heat the necessary amount in a pan with a little oil and quickly pass each tortilla, about 20 seconds per side, just so they have flexibility without becoming brittle.

Prepare the chicken: :

Prepare the chicken: If you don't have cooked chicken, boil a breast in salted water for 15 minutes and shred it into fine fibers to facilitate the filling.

Prevent tortillas from drying out: :

Prevent tortillas from drying out: Only spend the necessary seconds in the pan; excess grease or time can harden and break the tortillas.

Use cheese that melts well: :

Use cheese that melts well: Opt for cheeses like Monterey Jack, Oaxaca, or the one with the best melting capacity; this will ensure a gratinéed and homogeneous surface.

Do not overload the tortillas with chicken::

Do not overfill the tortillas with chicken: This can make rolling difficult and cause tears or the filling to spill out during baking.

Editor's Rating:
4.7