Enchiladas Suizas
I grew up on a diet of "chicken fried" steak and enchiladas and assumed that enchiladas covered in something as non-Mexican as swiss cheese and sour cream had to be some Southwestern USA distortion of the classic Mexican enchilada. But if what you read on the internet is true (which, of course, much of it is not) this dish is, in fact, a variation created in Mexico by Swiss immigrants whose love for all things "dairy" morphed into this dish covered in creamy goodness. Whatever the source, it's about as good a version of chicken enchiladas as you can wrap your mouth around. So enjoy.
Ingredients
Tomato cream sauce
- 3/4 lb tomato husked and rinsed
- 1 tbsp vegetable oil
- 1 tbsp shallot minced
- 2 thyme sprigs
- 3/4 tsp Kosher salt
- 1/2 tsp black pepper
- 1/4 cup dry white wine
- 1 lb whipping cream (30% to 35%)
Enchiladas
- vegetable oil
- 8 corn tortillas white
- 2 cups boneless chicken breast thinly sliced
- 8 oz oaxaca cheese pulled into shreds, subs. mozarella
Garnishes
- 1/2 cup Mexican white cheese crumbled
- 2 tbsp cilantro (leaves) chopped
- 1/4 purple onion thinly sliced
- 1/4 cup whipping cream (30% to 35%) thinned with a little milk, if needed, so it's pourable
- 8 oz sausage or longaniza, removed from casings, crumbled, and cooked; optional
Instructions
Make sauce:
- Preheat broiler with rack on rung closest to heat. Set tomatillos on a foil-lined rimmed baking sheet. Broil, turning once, until blackened, 10 minutes. Purée in a blender. Measure 3/4 cup and set aside. Set oven to 350 F (177 C).
- Heat oil in a medium saucepan over medium heat, then add shallot and cook until translucent, 2 to 3 minutes. Add thyme, salt, and pepper and cook until shallot starts to brown, 1 minute. Immediately add wine and reduce until almost gone, 2 minutes. Stir in cream, tomatillo purée, and sugar.
- Cook over medium-high heat, stirring often, about 5 minutes, then reduce heat and simmer until sauce thickly coats a metal spoon, 3 to 5 more minutes. Set aside.
Make enchiladas:
- Heat 2 large frying pans over medium-high heat. In first pan, pour 1/4 in. oil and heat until shimmering. Working with 1 tortilla at a time, cook in dry pan, turning once, until softened, 10 to 20 seconds, then in oil, turning once, until puffy and softened but not crisp, 10 to 15 seconds. Arrange in a single layer on paper towels.
- Lay tortillas flat on a work surface. Arrange chicken and queso fresco down the centers. Roll closed and set, seams down, in a 9- by 13-in. baking dish (with no sauce on the bottom). Pour sauce over enchiladas; top with Oaxaca cheese.
- Bake until cheese melts and sauce is bubbling, 20 minutes.
- Garnish with queso fresco, cilantro, onion, and a drizzle of crema (from a squeeze bottle, if you have one). Add chorizo if you like and serve with salsa.
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