top of page

Enchiladas Suizas

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: 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.

95 Ansichten0 Kommentare

Aktuelle Beiträge

Alle ansehen


bottom of page