Swiss Enchiladas, also known as Enchiladas Suizas, are a decadent take on the traditional enchilada recipe. Despite the name, these enchiladas are not from Switzerland but rather from Mexico City, where they were first created. The term “Swiss” refers to the use of creamy dairy products like Swiss cheese and Mexican crema, which give the dish its rich, smooth texture. In this article, we’ll explore in depth what makes Swiss Enchiladas unique, how to prepare them, the many variations you can try, nutritional facts, pairing ideas, and common mistakes to avoid.
The Origins and History of Swiss Enchiladas
Swiss Enchiladas originated in the famous Sanborns Café in Mexico City, a historic restaurant known for its diverse menu of Mexican and international dishes. The dish was created in the 1950s, a time when European influences were growing in Mexico’s culinary scene. The “Swiss” in the name refers to the creamy sauce and cheese, similar to dishes found in Swiss cuisine that feature dairy-rich elements like fondue or creamy potato gratins.
The concept of Enchiladas Suizas came from the combination of traditional Mexican enchiladas and Swiss dairy products, particularly cheese and cream, which were becoming more popular in Mexico. Unlike the more traditional red enchiladas or enchiladas verdes, which feature spicy sauces, Swiss enchiladas are known for their mild, rich, and creamy sauce. The name stuck, and the dish became a staple in Mexican cuisine, especially in central Mexico.
Fun Fact:
Swiss Enchiladas are not the only Mexican dish with European influences. Other iconic dishes, like Chiles en Nogada, feature a creamy walnut sauce that hints at European-style cooking, making these dishes a symbol of Mexico’s rich fusion of indigenous and international cuisines.
What Are Swiss Enchiladas?
Swiss Enchiladas feature corn tortillas stuffed with shredded chicken and topped with a rich, creamy green salsa made from tomatillos, garlic, and chili peppers. The dish is baked with a generous amount of Mexican crema and cheese, resulting in a gooey, flavorful meal that enchilada lovers can’t resist.
Unlike regular enchiladas, which might have a spicy kick, Swiss enchiladas focus more on balance. The tanginess of the green salsa contrasts beautifully with the smooth cream sauce, while the melted cheese adds a satisfying layer of indulgence. These enchiladas are ideal for people who prefer a less spicy but still flavorful take on the classic enchilada.
Common Question:
What is the difference between regular enchiladas and Swiss enchiladas?
The primary difference is the sauce. Regular enchiladas often have a tomato- or chili-based sauce, whereas Swiss enchiladas have a cream-based sauce. Additionally, Swiss enchiladas use a milder, tangier green salsa compared to the spicier red sauces found in traditional enchiladas.
Fun Fact:
The word “enchilada” comes from the Spanish word “enchilar,” meaning “to season with chili.” But in the case of Enchiladas Suizas, it’s the creamy, cheesy sauce that steals the show rather than the heat from chilies.
Ingredients Needed for Swiss Enchiladas
To make traditional Swiss enchiladas, you’ll need the following ingredients:
- Shredded Chicken: The protein base of the dish. You can either use leftover rotisserie chicken or boil and shred fresh chicken breasts or thighs.
- Green Salsa: Made with tomatillos, garlic, onion, cilantro, and green chili (such as serrano or jalapeño). This provides the tangy flavor that balances the creaminess of the sauce.
- Mexican Crema: A salted, cultured cream similar to sour cream but richer in texture. If you don’t have crema, you can substitute it with a mixture of heavy cream and sour cream. Mexican Crema vs. Sour Cream offers more insight on the difference.
- Cheese: Traditionally, Swiss cheese or a Mexican cheese like Oaxaca or Monterey Jack is used. These cheeses melt beautifully and add to the dish’s creamy texture.
- Corn Tortillas: These are used to wrap the chicken filling. While corn tortillas are the traditional choice, flour tortillas can be used for a softer texture.
Variations on the Main Ingredients
If you’re looking to make some adjustments based on dietary needs or taste preferences, here are a few variations to consider:
- Vegetarian Option: Substitute the chicken with roasted vegetables such as zucchini, mushrooms, and bell peppers.
- Low-Carb Alternative: Instead of corn tortillas, you can use low-carb tortillas or even large cabbage leaves to wrap the filling.
- Spicier Salsa: If you prefer a spicier kick, add more serrano or jalapeño peppers to your green salsa mixture.
How to Make Swiss Enchiladas: Step-by-Step Guide
Let’s walk through the process of making these delicious enchiladas step by step. Don’t be intimidated by the multiple layers of sauce and filling – this dish is easier than it seems, and the result is well worth the effort!
1: Prepare the Chicken Filling
- Boil or roast your chicken until it’s tender. If you’re short on time, shredded rotisserie chicken works well too.
- Shred the chicken with a fork, then season it with salt, pepper, and a squeeze of lime to add brightness to the flavor.
2: Make the Green Salsa
- Ingredients: Tomatillos (about 6-8), 2 garlic cloves, 1 small onion, a handful of cilantro, and 2 green chilies (adjust based on your heat preference).
- Instructions: In a blender, combine the tomatillos, garlic, onion, cilantro, and chilies. Blend until smooth. Then, heat the mixture in a pan with a little bit of oil until the sauce thickens slightly.
3: Assemble the Enchiladas
- Warm the corn tortillas in a pan or microwave to make them pliable. This will prevent them from breaking when you roll them.
- Spoon a generous amount of shredded chicken into each tortilla and roll them up tightly. Place the rolled tortillas in a greased baking dish, seam-side down.
4: Prepare the Cream Sauce
- In a separate bowl, mix Mexican crema with a little bit of chicken broth to thin it slightly.
- Pour the green salsa over the rolled tortillas, making sure each enchilada is covered in sauce.
- Pour the crema mixture over the top and finish with a generous sprinkling of Swiss cheese or Oaxaca cheese.
5: Bake and Serve
- Cover the enchiladas with foil and bake at 350°F for 20-25 minutes. Remove the foil for the last 5 minutes to allow the cheese to brown slightly.
- Garnish with fresh cilantro, a drizzle of crema, and serve hot.
Pro Tip:
To prevent your enchiladas from getting soggy, lightly fry your tortillas in oil before filling and rolling them. This adds a barrier that prevents them from soaking up too much sauce.
Common Mistakes to Avoid:
- Overfilling the tortillas: If you overfill the tortillas, they can break apart when you try to roll them.
- Skipping the warming step for tortillas: Cold tortillas can easily crack, so always warm them before rolling.
- Using too much sauce: While it’s tempting to drown the enchiladas in sauce, too much can lead to a soggy dish.
Nutritional Information
Swiss Enchiladas are indulgent, but that doesn’t mean you can’t enjoy them as part of a balanced diet. Here’s a basic nutritional breakdown for one serving (2 enchiladas):
- Calories: Approximately 400-450 calories
- Protein: 22-25 grams (depending on how much chicken is used)
- Fat: 25-30 grams (with full-fat cream and cheese)
- Carbohydrates: 20-25 grams (from the tortillas)
- Fiber: 2-3 grams (if corn tortillas are used)
Healthier Alternatives:
If you’re looking to cut calories or fat, here are a few options:
- Use low-fat sour cream instead of Mexican crema.
- Use whole wheat tortillas or low-carb tortillas.
- Replace some of the cheese with a smaller amount of a stronger-flavored cheese like sharp cheddar, so you can use less but still get a good flavor.
If you’re interested in healthier yet comforting meals, this Smoked Queso Dip might offer a lower-calorie pairing idea.
Variations of Swiss Enchiladas
Traditional Swiss Enchiladas vs. Modern Versions
While the classic Swiss enchilada recipe uses shredded chicken, cream, and green salsa, many chefs and home cooks have created exciting variations of the dish. Here are a few ideas:
- Beef Swiss Enchiladas: Swap the shredded chicken for ground beef or shredded beef for a richer, heartier meal. Pair with a spicier salsa to complement the beef.
- Seafood Swiss Enchiladas: Shrimp or crab meat can be used as an alternative filling. The creamy sauce pairs beautifully with seafood, creating a luxurious version of the dish.
- Vegetarian Swiss Enchiladas: Use grilled vegetables such as zucchini, mushrooms, bell peppers, and onions. This variation is lighter but still satisfying.
Poblano Swiss Enchiladas
For an extra layer of flavor, try adding roasted poblano peppers to your filling. Poblanos have a mild, smoky flavor that complements the tangy salsa and rich cream sauce. Simply roast the peppers in the oven, peel off the skins, and chop them before adding them to your chicken filling.
Pairing Suggestions: What to Serve with Swiss Enchiladas
Swiss Enchiladas are a rich dish, so pairing them with the right sides can balance out the flavors and textures. Here are a few suggestions for perfect accompaniments:
- Mexican Rice: A classic side for enchiladas, Mexican rice adds a flavorful and fluffy contrast to the creamy enchiladas.
- Refried Beans: The smooth texture and savory flavor of refried beans complement the rich sauce in Swiss Enchiladas.
- Fresh Salad: A simple salad with lettuce, avocado, and radishes, dressed with lime and olive oil, adds a refreshing counterpoint to the heaviness of the dish.
Beverage Pairing:
- Horchata: This sweet rice drink with cinnamon pairs well with the mild flavors of Swiss enchiladas.
- Agua Fresca: A refreshing fruit-based drink like watermelon or hibiscus agua fresca provides a light, sweet contrast to the creamy dish.
- Margarita: For a more indulgent pairing, a classic margarita adds a fun, festive touch.
For an extra-special pairing, you might want to try this Strawberry Shortcake Ice Cream for a refreshing dessert after a rich meal.
Common Mistakes and How to Avoid Them
While Swiss Enchiladas are not too difficult to prepare, a few common mistakes can make or break the dish. Here’s how to avoid them:
1. Overstuffing the Tortillas
If you pack too much filling into the tortillas, they are likely to break apart. This can also make the enchiladas too dense and heavy.
Solution: Stick to a modest amount of filling (about 2 tablespoons) and roll the tortillas tightly.
2. Not Sufficiently Baking the Enchiladas
Underbaking the enchiladas can lead to cheese that’s not fully melted or a sauce that hasn’t thickened properly.
Solution: Always bake the enchiladas long enough for the cheese to melt and the sauce to bubble. If you want a crispy top, remove the foil during the last 5 minutes of baking.
3. Soggy Tortillas
Tortillas can easily become soggy if they are not prepared correctly.
Solution: Lightly fry your tortillas in oil before filling them. This helps create a barrier between the sauce and the tortilla, preventing them from becoming too soft.
FAQs: Everything You Need to Know
Can I Use Flour Tortillas Instead of Corn?
Yes! While corn tortillas are traditional, flour tortillas work just as well and give a softer, more pliable texture.
How Long Can I Store Swiss Enchiladas?
Swiss enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in an oven-safe dish and bake at 350°F for 10-15 minutes until heated through.
Conclusion: Indulge in the Creamy Goodness of Swiss Enchiladas
Swiss Enchiladas are a delicious fusion of Mexican and European influences, blending the tangy flavors of green salsa with the rich creaminess of Mexican crema and melted cheese. Whether you stick to the traditional chicken filling or experiment with vegetarian or seafood options, these enchiladas are sure to be a hit at your dinner table.
So next time you’re craving something rich and flavorful, give Swiss enchiladas a try—you won’t be disappointed! For more comforting and delicious recipes, check out this Sheet Pan Shrimp Boil, another easy yet flavorful dish.
