Best 7 Swiss Enchiladas Enchiladas Suizas Recipes

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**Swiss Enchiladas: A Unique Fusion of Mexican and Swiss Cuisine**

Indulge in a culinary adventure that harmoniously blends the vibrant flavors of Mexican cuisine with the comforting richness of Swiss cheese. Swiss Enchiladas, also known as Enchiladas Suizas, are a testament to the boundless creativity of culinary fusion, offering a delightful symphony of tastes and textures. This beloved dish consists of tender corn tortillas smothered in a creamy, mildly spicy tomatillo sauce and generously filled with a delectable combination of shredded chicken, sautéed onions, and the star of the show: melted Swiss cheese. The enchiladas are then baked until golden brown, creating a tantalizing contrast between the crispy tortilla exterior and the gooey, flavorful filling. Served with a dollop of sour cream, a sprinkling of fresh cilantro, and a side of Mexican rice and refried beans, Swiss Enchiladas are a feast for both the eyes and the palate. Two variations of this delightful dish are presented in this article: a traditional recipe that stays true to the classic flavors, and a vegetarian alternative that swaps chicken for flavorful roasted vegetables, ensuring there's an option for every palate to savor.

Let's cook with our recipes!

SWISS ENCHILADAS



Swiss Enchiladas image

My husband lived in Mexico for several years and loved Enchiladas Suizas (Swiss Enchiladas). I found this recipe, and he said that it tastes just like the ones his 'mamita' made him.

Provided by LOSTUTTLES

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 6

Number Of Ingredients 8

2 cups chopped, cooked chicken
½ (4 ounce) can chopped green chilies
1 (7 ounce) can prepared green chile salsa
½ teaspoon salt
2 cups whipping cream
oil for frying
12 corn tortillas
1 ½ cups shredded Monterey Jack cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a bowl, mix together chicken, chilies, and salsa.
  • In a wide, shallow dish stir together salt and whipping cream.
  • Heat oil in a large, heavy skillet over medium-high heat. Fry each tortilla for a few seconds, until it blisters, and immediately dip into cream and salt.
  • Fill fried tortillas with chicken mixture. Roll and place flap side down in a baking dish. Pour remaining cream over tortillas, and sprinkle with cheese.
  • Bake, uncovered, in a preheated oven until cheese has melted, about 15 to 20 minutes.

Nutrition Facts : Calories 640.3 calories, Carbohydrate 28.3 g, Cholesterol 170.2 mg, Fat 48.9 g, Fiber 4 g, Protein 23.1 g, SaturatedFat 26 g, Sodium 663.4 mg, Sugar 2.1 g

ENCHILADAS SUIZAS



Enchiladas Suizas image

This dish has a nice bite to it with lots of cheese. It is equally delicious with cooked pork or beef.

Provided by Lisa Civitillo Blok

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 6

Number Of Ingredients 17

2 tablespoons butter
⅔ cup chopped Spanish onion
2 tablespoons all-purpose flour
1 ½ cups chicken broth
1 cup chopped green chile peppers
1 clove garlic, minced
¾ teaspoon salt
1 dash ground cumin
12 (8 inch) corn tortillas
canola oil for frying
1 cup shredded Monterey Jack cheese
1 cup shredded mild Cheddar cheese
2 cups shredded, cooked chicken breast meat
1 cup heavy cream
¼ cup chopped green onion
½ cup sliced green olives
1 pint cherry tomatoes

Steps:

  • Prepare salsa verde: Melt butter in saucepan over medium heat. Saute the onion until soft. Stir in the flour. Add the broth, then add the chiles, garlic, salt, and cumin. Simmer about 15 minutes to blend flavors, then set aside. Preheat oven to 350 degrees F (175 degrees C.)
  • In a heavy skillet, lightly fry tortillas in shallow oil, being careful not to make them too crisp to roll. Combine the cheeses and keep 1/2 cup aside for topping. Dip each tortilla in salsa verde (both sides.) Place 2 heaping tablespoons chicken and about 2 tablespoons cheese down the center of each; roll and place seam side down in a shallow dish.
  • After all the rolled tortillas are in the dish, spoon additional salsa verde over them and then cover evenly with heavy cream. Sprinkle with remaining 1/2 cup cheese mixture, and with the green onions.
  • Bake uncovered in preheated oven for 20 minutes. Serve immediately, garnished with the olives, cherry tomatoes, and with additional salsa on the side.

Nutrition Facts : Calories 737 calories, Carbohydrate 42.3 g, Cholesterol 136.1 mg, Fat 52.1 g, Fiber 5.1 g, Protein 28.5 g, SaturatedFat 22.4 g, Sodium 977.4 mg, Sugar 2.5 g

ENCHILADAS SUIZAS



Enchiladas Suizas image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h5m

Yield 6 enchiladas

Number Of Ingredients 13

9 tomatillos, husked and rinsed
1/4 white onion
1 serrano chile
1 yellow chile (guerito pepper)
2 cloves garlic
1/4 bunch fresh cilantro
Salt and freshly ground black pepper
1/2 cup Mexican crema
1/2 cup heavy cream
Vegetable oil, for frying
6 corn tortillas
1 1/2 cups shredded chicken
1/2 cup shredded Oaxaca or mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F.
  • Put the tomatillos, onion and both chiles in a medium heavy saucepan, cover with water and bring to a boil over medium-high heat. Boil until the tomatillos turn an olive-green color, about 10 minutes. Drain and transfer the tomatillos, onions and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and freshly ground black pepper.
  • Mix the Mexican crema and heavy cream together in a small bowl and season with salt. Set aside.
  • Heat 1 tablespoon oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side, using more oil if needed. Transfer to paper towels to drain.
  • Place the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup of the sauce in a 13-by-9-by-2-inch glass baking dish. Arrange the enchiladas in 1 layer, seam-side down, snugly inside the dish. Pour the rest of the sauce over the enchiladas. Drizzle the cream mixture on top and sprinkle the cheese all over.
  • Bake until the cheese is melted and starting to brown in spots, about 30 minutes. Serve immediately.

ENCHILADAS SUIZAS



Enchiladas Suizas image

A creamy, cheesy, comfort-food take on enchiladas. The name of this dish means "Swiss enchiladas," not because it's a Swiss recipe but because of the generous use of dairy as compared to the more traditional Enchiladas Rojas.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h30m

Number Of Ingredients 12

11/2 pounds boneless skinless chicken thighs
12 ounces tomatillos, husked and thoroughly rinsed
1 poblano chile, halved lengthwise, seeds, ribs, and stem removed
1 medium white onion, half cut into 3 wedges, remaining half finely chopped for serving
2 garlic cloves, smashed and peeled
1 jalapeno, stem removed, plus more thinly sliced for serving
1/2 cup packed cilantro sprigs, plus more leaves, for serving
1 cup sour cream
2 teaspoons fresh lime juice
1 teaspoon kosher salt
8 6-inch flour tortillas, warmed
11/2 cups shredded Oaxaca or salted mozzarella cheese (8 ounces)

Steps:

  • Place chicken in a medium saucepan and add enough water to cover by at least 2 inches. Bring to a simmer over medium heat and cook until just cooked through, about 8 minutes. Remove from water; transfer to a plate. When cool enough to handle, shred into bite size pieces. You should have about 3 cups.
  • Meanwhile, preheat oven to broil with a rack in the position closest to the heating element. Arrange tomatillos, poblano, onion wedges, garlic, and jalapeno in a single layer on a rimmed baking sheet. Broil, flipping once halfway through, until blackened in places and beginning to soften, 8 to 10 minutes. Transfer to a blender; add cilantro, sour cream, 3/4 cup water, lime juice, and salt and puree until smooth.
  • Turn oven to 350 degrees. Spread 1 cup enchilada sauce evenly over the bottom of an 8-by-12-inch baking dish. In a medium bowl, toss chicken with 1 cup enchilada sauce. Place about 1/3 cup of chicken in the center of each tortilla. Roll up tortillas to enclose filling. Arrange enchiladas in a single layer in prepared baking dish, seam-side down. Pour remaining enchilada sauce over the top, then sprinkle evenly with cheese.
  • Bake until cheese is melted and sauce is bubbling, about 30 minutes. Let cool 10 minutes. Serve with cilantro leaves, chopped onion, and sliced jalapeno.

VEGETARIAN ENCHILADAS SUIZAS



Vegetarian Enchiladas Suizas image

A one-skillet dinner, this vegetable-packed take on Swiss enchiladas makes a delicious and slightly decadent dinner. Crema and cheese are the "Swiss" parts which top layers of poblano peppers, red onion, and zucchini with soft corn tortillas dipped in green salsa and all baked to perfection.

Provided by Greg Lofts

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Time 50m

Yield Serves 4

Number Of Ingredients 10

2 tablespoons vegetable oil
1 large poblano, ribs and seeds removed, thinly sliced (1 1/2 cups)
1 small red onion, halved and thinly sliced (1 1/4 cups)
Kosher salt and freshly ground pepper
1 medium zucchini, cut into a 1/2-inch dice (1 1/2 cups)
1 1/2 cups green salsa (from a 16.7-ounce jar), such as La Costeña
6 corn tortillas (each 6 inches)
5 ounces low-moisture mozzarella, cut into a 1/2-inch dice
1/3 cup Mexican crema or sour cream
Shredded iceberg lettuce, sliced radishes, and halved cherry tomatoes, for serving

Steps:

  • Preheat oven to 375°F. Heat a medium (10-inch) ovenproof skillet (preferably cast iron) over medium. Add oil, poblano, and 1 cup onion; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add zucchini; continue cooking until vegetables are tender and golden in places, 10 to 12 minutes more.
  • Remove from heat; transfer mixture to a large plate. Pour 1 cup salsa into skillet. Working one at a time, dip tortillas in salsa, turning to evenly coat both sides; transfer to plate with vegetables.
  • Layer tortillas and vegetables evenly in skillet. Top evenly with mozzarella, crema, and remaining 1/2 cup salsa. Bake until bubbly and browning in places, 20 to 22 minutes. Serve with lettuce, radishes, tomatoes, and remaining 1/4 cup onion.

SWISS ENCHILADAS ( ENCHILADAS SUIZAS)



Swiss Enchiladas ( Enchiladas Suizas) image

This one is from my 1972 Sunset Mexican cookbook. Everyone has their preconceptions. One which is quite common in many places of the world is that the Swiss are all dairy farmers, a la Heidi. So it's only natural for the Mexicans, who have far fewer dairies, to name this dish in honor of that far away and mystic land. Be that as it may, this is one incredible dish, a real diet buster!

Provided by Pierre Dance

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

2 cups cooked chicken, chopped
1 (4 ounce) can diced ortega anaheim chilies
1 (8 ounce) can green chili salsa
1/2 teaspoon salt
2 cups heavy cream
12 corn tortillas
oil, for frying the tortillas
2 cups monterey jack cheese, shredded

Steps:

  • Preheat the oven to 350°F.
  • Mix the chicken, chilies, and salsa in a small bowl.
  • Mix the salt and cream in a large shallow dish.
  • Heat the oil in a frying pan over med-high.
  • Fry the tortillas one at a time for a few seconds until they start to blister and turn soft.
  • Immediately dip each one in the cream mixture.
  • Put a large dollop of the chicken mixture on each tortilla and roll it up.
  • Place it in a ungreased baking pan, flap side down.
  • When all of the tortillas are done, pour the remaining cream over them and sprinkle the cheese over the top.
  • Bake uncovered for 20 minutes or so, until they are thoroughly heated.

BEEF ENCHILADAS SUIZAS



Beef Enchiladas Suizas image

I was trying to copy a restaurant's beef enchiladas suizas. I think I came pretty close...hubby thinks that were better. They were fairly quick, because I used a canned green enchilada sauce, but a good homemade green sauce would be awesome too! All amounts are estimates, feel free to use more or less of anything.

Provided by smileyone

Categories     Meat

Time 1h

Yield 12 enchiladas, 6 serving(s)

Number Of Ingredients 6

1 1/2 lbs ground beef, cooked and drained
1 lb monterey jack cheese, shredded
1 (4 ounce) can chopped green chilies
1 (28 ounce) can green enchilada sauce (use your favorite or make your own)
1/2 cup sour cream
10 -12 flour tortillas (soft taco size)

Steps:

  • 1. Assemble enchiladas: tortilla, 1 1/2 oz of cheese, 1/4 cup of ground beef, some green chilis, and 2 T. of enchilada sauce. Roll and put in a 9x 13 pan.
  • 2. When all enchiladas are rolled up, mix 1/2 cup of sour cream with remaining enchilada sauce and pour over top of enchiladas.
  • 3. Sprinkle with remaining cheese. (we are a cheese loving family, so I used alot).
  • 4. Bake at 350degrees for 45min-1 hour.

Nutrition Facts : Calories 797.5, Fat 50.5, SaturatedFat 24.9, Cholesterol 153, Sodium 1152.2, Carbohydrate 37.7, Fiber 3.2, Sugar 3.1, Protein 46.7

Tips:

  • Use day-old tortillas. This will help prevent them from breaking when you roll them up.
  • Heat the tortillas before filling them. This will make them more pliable and easier to work with.
  • Don't overfill the tortillas. You want to be able to roll them up tightly without them bursting.
  • Use a variety of fillings. This will add flavor and interest to your enchiladas.
  • Be generous with the sauce. The sauce is what really makes enchiladas special.
  • Bake the enchiladas until they are bubbly and hot. This will ensure that they are cooked through.
  • Garnish the enchiladas with your favorite toppings. This could include sour cream, salsa, guacamole, or cilantro.

Conclusion:

Swiss enchiladas are a delicious and easy-to-make dish that is perfect for any occasion. With a few simple tips, you can make sure that your enchiladas are perfect every time. So next time you're looking for a new and exciting recipe, give Swiss enchiladas a try!

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