Enchiladas Suizas is a popular Mexican comfort food dish loved by the whole family – made famous by Sanborns Restaurant in Mexico City. The name means Swiss enchiladas. Why? No one is really sure. One suggestion is that the melted cheese topping reminded the chef of the snow on the Swiss alps. Another is that the creamy sauce and cheese gratin topping was inspired by aspects of Swiss cuisine. This version is easy to make because we use prepared sauces so it’s ready in half the time. Cheesy, creamy and satisfying.
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- Oil for Frying
- 18 Corn Tortillas
- 2 Cups Cooked, Shredded Chicken.
- 1 Can Green Enchilada Sauce
- 250 ml Fresh Cream
- 50 grs Mild Cheddar Cheese. Grated.
- 1 Can Refried Pinto Beans
1. In a small skillet, heat the oil.
2. Fry each tortilla quickly until heated through but still soft.
3. Drain the excess oil from the tortillas on a plate with a paper towel.
4. Fill each Tortilla with about 2 tablespoons of the shredded chicken and roll tightly. Place the rolled tortillas in an oven proof dish seam side down.
5. Heat the salsa verde in a deep casserole. When it starts to boil add the cream and simmer for 1 min while stirring.
6. Pour the sauce over the filled tortillas.
7. Sprinkle the cheese over the top and bake in a hot oven until the cheese melts.
8. While the enchiladas are cooking, heat the refried beans in a pot on the stove – stirring continuously. If you find the consistency too thick, stir in some milk.
9. Serve the enchiladas immediately accompanied by a hearty scoop of refried beans.