Enchiladas Suizas (Swiss-style Enchiladas) – extra cheesy chicken enchiladas in red enchilada sauce (rojas).
Enchiladas Suizas (Swiss-style Enchiladas) are kind of enchiladas that owe their name to Swiss immigrants to Mexico who inroduced use of dairy products like Swiss cheese (Emmental) and White Sauce (Bechamel).
Enchiladas Suizas are often made with green tomatillo sauce (Enchiladas Suizas Verdes), but there are also varieties made with red enchilada sauce (Enchiladas Suizas Rojas). The most important thing is that they are topped with lots of either Swiss cheese or white sauce.
It is not easy to make perfect enchiladas – not too dry and not too soggy. To prevent enchiladas from becoming soggy, fry tortillas briefly in oil (or lard) until they take on a little bit of color and they just start to crisp. Don’t worry, they will not soak too much oil.
On the other hand, you shouldn’t use too much sauce so that enchiladas “cook” in sauce, but there has to be enough of it so that enchiladas don’t dry out.
To add extra creaminess, add about 1-2 tsp sour cream (or Mexican crema) to the filling.
- 2 Tbsp olive oil
- 1 boneless skinless chicken breast
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 onion sliced
- 1 tsp garlic powder
- 1 tsp smoked paprika
- salt Mexican Spices Blend, chili powder to taste
- 8 corn tortillas
- 2 cups cheese (Cheddar Swiss or other type)
- Tbsp about 5 sour cream crema
- 3 cups homemade or store-bought enchilada sauce
- garnish : cilantro avocado, cherry tomatoes, sour cream (crema), optional
Season chicken breast with salt and Mexican spices. Saute in pan together with olive oil, bell peppers, onion, garlic and smoked paprika. Season with salt and spices to taste. Fry until chicken is cooked through and vegetables are soft. Take chicken out of the pan and shred it using a fork (or two forks).
Fry tortillas in a little bit of oil for about 10 seconds on each side. Spread each tortilla with some enchilada sauce, add shredded chicken, sauteed vegetables, 1-2 tsp sour cream and grated cheese.
Spread a thin layer of enchilada sauce on the bottom of oiled baking dish. Arrange rolled enchiladas in the dish. Top with remaining enchilada sauce and sprinkle with remaining cheese.
Cover with aluminum foil and bake for 10-15 minutes in 350 F (175 C) oven. Uncover and bake for 10-15 minutes more for cheese to melt.
Serve garnished with cilantro, avocado, cherry tomatoes and crema.