Enchiladas Suizas
These decadent enchiladas are named "Swiss" because of all the cream and cheese they contain. The recipe is generally credited to a Mexico City coffee shop called Sanborns. This version is from Silvana Salcido Esparza, chef-owner of Barrio Café and Barrio Queen in Tucson.
- Time: 80 min
Source: Sunset Magazine
Ingredients
- TOMATILLO CREAM SAUCE
- pound tomatillos, husked and rinsed
- tablespoon vegetable oil
- tablespoon minced shallot
- thyme sprigs
- teaspoon kosher salt
- teaspoon pepper
- dry white wine
- pt. heavy whipping cream
- teaspoon sugar
- ENCHILADAS
- Vegetable oil
- white corn tortillas
- thinly sliced cooked chicken breasts
- ounces queso fresco*, crumbled
- ounces Oaxaca cheese*, pulled into shreds
- GARNISHES
- crumbled queso fresco*
- tablespoons chopped cilantro
- red onion, thinly sliced
- crema*, thinned with a little milk, if needed, so it's pourable
- ounces chorizo or longaniza, removed from casings, crumbled, and cooked; optiona
- Pico de gallo