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Enchiladas Suizas

From Mayra A. Rivera Zamora, United Way Chihuahua

Recipe Story

It is believed that Swiss enchiladas originated in a restaurant in Mexico City. The name "suizas" is believed to be derived from the tradition of gratinating dishes with cheese, a culinary technique that resembles the way certain Swiss dishes are prepared.


  • 8 corn tortillas
  • 1 ½ cups shredded chicken breast
  • 1 cup Mexican cream
  • ½ cup meltable cheese (shredded)
  • 1 cup tomatillo sauce (canned or homemade)
  • 1 cup chicken broth
  • ½ white onion (in pieces)
  • ¼ cup jalapeño or serrano peppers (seeded and veins removed, chopped)
  • 1 garlic clove (peeled)
  • Cilantro (a small bunch)
  • 1 tbsp butter
  • Salt and pepper


1- Preheat the oven to 180°C / 350°F. 2- In a blender, combine the tomatillo sauce, onion, chiles, cilantro, garlic, cream, and 1 cup of chicken broth. Blend until you have a smooth, lump-free sauce. 3- In a small saucepan, melt the butter. Add the sauce and sauté for one minute. Season with salt and pepper and bring to a boil. 4- Let it simmer over medium-low heat until the sauce thickens, approximately 10 minutes. 5- In a 28x22 cm ovenproof dish, spread half of the sauce evenly on the bottom. 6- Place a tortilla on a surface, add chicken near the center, and roll it up. Arrange it in the dish. Repeat with all the tortillas. 7- Pour the remaining sauce over the enchiladas and finish by sprinkling cheese on top. 8- Bake for 18-20 minutes or until the cheese is completely melted.