Swiss green enchiladas are a delicious variation of traditional Mexican enchiladas, famous for their creamy sauce made from tomatillos and green chili. This dish has its roots in the gastronomy of central Mexico, especially in Mexico City, where it became popular in iconic places like Sanborns Casa de Azulejos. The word "Swiss" refers to the creaminess of the sauce, reminiscent of the dairy preparations typical of Switzerland, although it is actually a local name that highlights its smooth and delicate texture.
In other Latin American countries, similar dishes may have different names or variations, but the essence of enchiladas, stuffed tortillas covered in sauce, is common in regions of Guatemala, El Salvador, and Nicaragua, where green sauces made from fresh ingredients and chili are also used. However, the addition of white sauce and melted cheese is characteristic of the Mexican version called "Swiss enchiladas".
How to prepare Swiss Green Enchiladas
Remove the papery husks from the tomatillos.
Wash the tomatillos and chilies well.
Cook, covered, in a little boiling water until tender, approximately 15 minutes.
Remove stems and seeds from the chilies.
Place the drained chilies and tomatillos in the blender jar.
Add onion, garlic, and cilantro and blend until a puree is obtained.
Heat 2 tablespoons of oil in a large skillet, add the puree mixture and fry, adding soda and sugar.
Salt to taste.
When the mixture is cooked, add white sauce, cream, and 1/2 cup of cheese.
Season with salt and pepper to taste.
Keep warm.
For each serving, soften 3 tortillas in hot oil, then dip in hot sauce.
Place some shredded chicken on each tortilla and roll up.
Place, seam side down, in individual baking dishes.
Cover with the remaining sauce and sprinkle cheese on top.
Place under the broiler until the cheese melts and is golden brown.
White sauce: Melt butter, add onion and garlic and cook until the onion is golden.
Add flour and cook and stir until the flour is cooked.
Add milk and cook until thickened.
Strain the sauce, then add Worcestershire sauce and salt and pepper to taste.
I have enjoyed this dish at Sanborns Casa de Azulejos in Mexico.
