Table of Contents

Swiss Enchiladas (Enchiladas Suizas): A Creamy, Dreamy Delight

My grandmother, a fiercely independent woman with a penchant for culinary adventure, first introduced me to Enchiladas Suizas. It wasn’t during a trip to Switzerland, mind you, but at her cozy kitchen table, overflowing with the aroma of melted cheese and the comforting spice of chilies. I remember being instantly captivated by the vibrant green sauce, the bubbling cheese, and the soft, yielding tortillas. This dish became a symbol of her adventurous spirit, a testament to her willingness to embrace flavors from across the globe, and a reminder that sometimes the most unexpected combinations are the most delicious.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Yield: 12 enchiladas
Dietary Type: Not Gluten-Free

Ingredients

2 cups cooked chicken, chopped
1 (4 ounce) can diced Ortega Anaheim chilies
1 (8 ounce) can green chili salsa
½ teaspoon salt
2 cups heavy cream
12 corn tortillas
Oil, for frying the tortillas
2 cups Monterey Jack cheese, shredded

Equipment Needed

Small bowl
Large shallow dish
Frying pan
Ungreased baking pan

Instructions

Preheat the oven to 350°F (175°C).
In a small bowl, thoroughly mix together the chopped cooked chicken, diced Ortega Anaheim chilies, and green chili salsa. This mixture will be the filling for your enchiladas. Ensure the ingredients are evenly distributed for the best flavor in each bite.
In a large, shallow dish, combine the heavy cream and salt. Stir well until the salt is dissolved. This creamy mixture will serve as a delicious coating for the tortillas.
Heat the oil in a frying pan over medium-high heat. The oil should be hot enough to lightly fry the tortillas but not so hot that they burn quickly.
Carefully fry the corn tortillas one at a time for just a few seconds on each side, until they start to blister and turn soft. This step is crucial for making the tortillas pliable and preventing them from cracking when rolled. Be cautious, as hot oil can splatter.
Immediately after frying, dip each tortilla into the cream mixture, ensuring it is well coated. The hot tortilla will absorb some of the cream, adding richness and flavor.
Place a large dollop of the chicken mixture onto each cream-soaked tortilla and carefully roll it up.
Arrange the rolled enchiladas in an ungreased baking pan, placing them seam-side down to prevent them from unrolling during baking.
Once all the tortillas are rolled and arranged in the pan, pour any remaining cream mixture evenly over the top.
Sprinkle the shredded Monterey Jack cheese generously over the entire surface of the enchiladas.
Bake uncovered in the preheated oven for approximately 20 minutes, or until the enchiladas are thoroughly heated through and the cheese is melted and bubbly. Keep a close eye on them to prevent the cheese from burning. The enchiladas are ready when heated through and the cheese is melted and slightly browned.

Expert Tips & Tricks

For extra flavor, consider adding a pinch of garlic powder or onion powder to the chicken mixture.
If you prefer a spicier kick, use a spicier green chili salsa or add a pinch of cayenne pepper to the cream mixture.
To prevent the tortillas from becoming too soggy, don’t over-fry them. They only need to be softened, not crisped.
If you are preparing these ahead of time, you can assemble the enchiladas up to the point of baking and store them in the refrigerator for up to 24 hours. Add a few minutes to the baking time if baking from cold.
If the cheese starts to brown too quickly in the oven, you can tent the baking pan with foil to prevent burning.
To make the enchiladas even more decadent, you can add a layer of sour cream or Mexican crema before adding the cheese.

Serving & Storage Suggestions

Serve the Enchiladas Suizas hot, straight from the oven. Garnish with a dollop of sour cream, fresh cilantro, and a side of your favorite Mexican rice and refried beans. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. If freezing, wrap each enchilada individually in plastic wrap before placing them in a freezer-safe bag or container. Frozen enchiladas can be stored for up to 2 months. Thaw completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	614.5 kcal	N/A
Calories from Fat	407 g	66%
Total Fat	45.3 g	69%
Saturated Fat	26.5 g	132%
Cholesterol	177.2 mg	59%
Sodium	710.5 mg	29%
Total Carbohydrate	28.1 g	9%
Dietary Fiber	3.9 g	15%
Sugars	2.8 g	11%
Protein	26.2 g	52%

Variations & Substitutions

For a vegetarian option, replace the chicken with sautéed mushrooms, spinach, or black beans.
To make gluten-free Enchiladas Suizas, ensure the green chili salsa is certified gluten-free.
For a dairy-free version, substitute the heavy cream with cashew cream or a plant-based heavy cream alternative and use dairy-free cheese.
Experiment with different types of cheese, such as pepper jack or Oaxaca cheese, for a different flavor profile.
Add some finely chopped onion or bell pepper to the chicken mixture for added texture and flavor.

FAQs (Frequently Asked Questions)

Q: Why are these called “Swiss Enchiladas”?
A: The name “Enchiladas Suizas” is believed to come from the dish’s resemblance to cream-based dishes popular in Swiss cuisine. The name plays on the common association of Switzerland with dairy.

Q: Can I use flour tortillas instead of corn tortillas?
A: While traditionally made with corn tortillas, you can use flour tortillas if you prefer. However, corn tortillas provide a more authentic flavor and texture.

Q: How can I prevent the tortillas from tearing when I roll them?
A: Lightly frying the tortillas before rolling them makes them more pliable and less likely to tear. Don’t overcook them, just soften them slightly.

Q: Can I make these ahead of time?
A: Yes, you can assemble the enchiladas up to the point of baking and store them in the refrigerator for up to 24 hours. Add a few minutes to the baking time if baking from cold.

Q: What should I serve with Enchiladas Suizas?
A: They pair well with Mexican rice, refried beans, guacamole, and sour cream. A side salad can also provide a refreshing contrast to the richness of the enchiladas.

Final Thoughts

These Swiss Enchiladas, or Enchiladas Suizas, are a delightful fusion of Mexican and Swiss-inspired flavors that are sure to impress. Don’t be intimidated by the “diet buster” label; everything is okay in moderation! Embrace the creamy, cheesy goodness and share this recipe with friends and family. Feel free to experiment with variations and make it your own. And please, let me know what you think. I always love hearing about your culinary adventures!

Swiss Enchiladas ( Enchiladas Suizas) Recipe