This recipe secured my status as a great "Mexican" cook. Some explanation is needed. This is NOT a Swiss recipe and does not use Swiss cheese. Anything in Mexican cuisine that makes use of cream is often referred to as "Suiza" Try to find Crema Mexican if you can. It's available in most stores as in the queso fresco. Crema Mexican is more like creme fraiche that US heavy cream. This recipe is from The Complete Book of Mexican Kitchen by Elizabeth Lambert Ortiz.
My Private Note
Units: US | Metric
- 6 poblano chiles, canned
- 1 (10 ounce) can tomatillos
- 3 sprigs fresh cilantro
- salt and pepper
- 3 tablespoons lard or 3 tablespoons salad oil
- 24 (4 inch) corn tortillas
- 6 small cooked chicken breasts, shredded
- 1 (3 ounce) package cream cheese
- 1 onion, finely chopped
- 1 cup heavy cream or 1 cup Mexican crema
- 1/4 cup queso fresco or 1/4 cup parmesan cheese
- 1Combine the chilis, tomatillos, cilantro and enough liquid from the tomatillos in a blender and liquify.
- 2Season with salt and pepper.
- 3Heat the lard or oil in a skillet.
- 4Dip the tortillas one by one in the puree and fry in the lard/oil until limp.
- 5Combine the shredded chicken, room temperature cream cheese, and chopped onion.
- 6Fill with some of the chicken mixture, roll up and place in an oven proof dish.
- 7Warm the remainder of the sauce and pour over the enchiladas.
- 8Cover with the heavy cream or Crema Mexicana.
- 9Sprinkle with the cheese.
- 10Bake at 350 for 15 to 20 minutes or until hot through.
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Nutritional Facts for Enchiladas Suizas
Serving Size: 1 (334 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 617.7
- Calories from Fat 324
- Total Fat 36.0 g
- Saturated Fat 17.2 g
- Cholesterol 158.3 mg
- Sodium 160.0 mg
- Total Carbohydrate 38.9 g
- Dietary Fiber 5.8 g
- Sugars 5.5 g
- Protein 36.2 g
The following items or measurements are not included: