This cheesy, creamy dish originated at a Sanborns cafe in Mexico City in 1950. Its name, "Swiss enchiladas," alludes to its copious use of dairy.
3 cups of Salsa Verde (can be purchased online: www.elmaiz.ch) or homemade
3/4 cup sour cream
1/2 cup chopped cilantro
1 garlic clove chopped
2 cups shredded chicken meat
1 ½ cup shredded Oaxaca or Fresh Mozzarella Cheese
12 MASAMOR corn tortillas
1/2 medium onion thinly sliced
2 tablespoons vegetable oil for frying
Salt & Pepper to taste
Place 1 cup of Salsa Verde, Mexican Cream, cilantro and garlic clove in a blender, process until you have a smooth sauce. Mix with the rest of the salsa verde and set aside. Heat a skillet over medium heat; warm one tablespoon of oil and warm the tortillas one at a time to soften, giving it just a few seconds per side. Transfer onto a plate covered with paper towels to drain any excess oil. Preheat your oven to 175°C. Season the chicken with salt and pepper. You can also add garlic powder if you like. Spread 1/3 of the sauce in a greased 20cm X 30cm baking dish, or individual oven-proof plates, if you prefer. Fill the center of each tortilla with the chicken and roll it up. Arrange the enchiladas in 1 layer, seam side down.Cover with the rest of sauce; sprinkle with cheese. Bake 25-30 minutes or until cheese starts to brown. Serve immediately and garnish with onion slices.