🌯 Enchiladas suizas
Enchiladas suizas are corn tortillas rolled around chicken and baked under a creamy green sauce of tomatillos and cream, topped with melted cheese until golden. The sauce is tangy and smooth, the cheese gives a rich, bubbling crust. It is one of the most comforting enchilada styles, usually served with rice or a simple salad.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 12 corn tortillas
- 400 g chicken breast
- 500 g tomatillos, husked
- 1 green chili
- 1 garlic clove
- 150 ml cream
- 120 g melting cheese, grated
- Salt, fresh coriander
Method
- Poach the chicken in salted water for 15 minutes and shred it.
- Boil the tomatillos and chili for 8 minutes, then blend with garlic, coriander and the cream.
- Warm the tortillas, fill with chicken and roll them into a baking dish.
- Pour the sauce over, top with cheese and bake at 190 °C for 20 minutes until bubbling.
How to make it lighter
- Use half the cream and more tomatillo: the sauce stays tangy with fewer calories.
- Use a thinner layer of cheese: it browns better, and 30 g less cheese saves about 100 kcal per dish.
- Pair with a salad rather than rice to keep the plate lighter.
History
The name means “Swiss enchiladas”, a nod to the dairy-rich sauce and melted cheese associated with Switzerland. The dish is usually credited to the Sanborns restaurant in Mexico City around the middle of the 20th century, though accounts differ.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →