Enchiladas Suizas
(Swiss Enchiladas)

Printable recipe

This recipe makes 12 enchiladas.

(1) Put in a medium sauce pan:
  3 chicken breasts
3 tablespoons white wine
1 cup or enough water to cover the chicken
(2) Bring to a boil, then reduce heat to a simmer. Cook for about 15 minutes or until chicken is done. Skim the foam. Take the chicken out and let it cool on the counter before shredding it. Strain and reserve the chicken broth.
(3) Chop the poblano chiles in halves and seed them. Broil them in the toaster oven for 10 to 15 minutes. Most of the skin should be separated at this point. Let it cool on the counter and then peel off as much of the skin as you can. Chop them coarsely.
  4 poblano chiles [1]
(4) Put poblano chiles in a blender. Add tomatillos, cilantro, onion, serrano chiles, oregano, chicken broth, sugar and salt in blender. Puree in batches until smooth.
  2 lbs. tomatillos, husked, rinsed and quartered
1/2 cup fresh cilantro
2 tablespoons chopped white onion
2 serrano chiles, chopped with seeds
1 teaspoon dried Mexican oregano or regular oregano
1/2 - 1 cup chicken broth
1/2 teaspoon sugar
1 teaspoon salt or to taste

(5) Transfer the chili sauce to a large saucepan, cover and cook over medium heat for 12-15 minutes. Stir occasionally to blend the flavors. Adjust seasoning, if needed. Set aside.
 
(6) Preheat oven to 350°F. Heat oil in a medium skillet over medium-high heat. Using tongs, dip the tortillas one at a time in the hot oil until they become limp [2], about 3 seconds. Drain on paper towels. Stack and cover to keep them soft and warm.
  1/3 cup vegetable oil
12 corn tortillas

(7) Mix 1/2 cup of cooked chili sauce with the shredded chicken.
(8) To assemble the enchiladas, put about 2 tablespoons of chicken on a tortilla and roll it into a cylinder. Place it seam-side down in large baking casserole. Repeat until 12 tortillas are filled, rolled and placed side-by-side in the dish.
   
(9) Pour the remaining chili sauce over the casserole. Scatter cheese on top. Bake uncovered for about 20 minutes or until the sauce is bubbling and the cheese is melted. Garnish with Mexican crema and chopped cilantro. Serve with Spanish rice.
  8 oz. Monterey jack cheese, shredded
Mexican crema or sour cream (optional)
Cilantro for garnish (optional)
 

Notes:

  • [1] In the U.S., grocery stores tend to mislabel the poblano chile as a pasilla chile. The actual pasilla chile pepper has a skinny, wrinkled shape. This is what a poblano looks like (which is what you need for this recipe):

    Photo by stef yau, Creative Commons Attribution 2.0 Generic license
  • [2] By heating the tortillas in the oil, they become flexible enough to roll.