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Enchiladas Suizas

Enchiladas Suizas

As a kid, waking the streets of Mexico City I remember the aromas from all the food from around the many food establishments in the city.

One place that brings me many amazing memories is the aromas coming from Sanborns, this upscale café and retail chain stores.

The Café offers authentic Mexican food and this cheesy, creamy dish originated here, at a Sanborns cafe in Mexico City in 1950. Now days, Enchiladas Suizas are known around the world.


For the enchilada sauce:

2 Poblano peppers ,

2 Serrrano peppers , stemmed and seeded to taste

1.5 pounds of tomatillos , husks removed and rinsed well

1 cup of fresh cilantro , rough chopped

5 cloves of garlic

1 teaspoon cumin

1.5 cups of sour cream

¼ vegetable oil

Salt and pepper to taste

To assemble:

8 corn tortillas

3 cups of shredded chicken

2 cups shredded Mexican cheese (Queso Oaxaca or Mozzarella)


For the enchilada sauce:

Preheat broiler to high

Line a baking sheet with aluminum foil and arrange the poblanos, serrano, and tomatillos on the baking sheet.

Place the sheet within 6 inches of the broiler and broil until browned, flipping halfway between (tomatillos will require less time, about 7 minutes and peppers about 15 minutes

When everything is charred and blistered, transfer to a gallon-sized plastic bag, and seal until cooled allowing everything to steam (this makes it easier to skin the peppers)

When cool enough to handle, peel skins and seed from Poblanos peppers, seed Serranos to taste (they are very hot, so seed accordingly)

Place roasted Poblano peppers, tomatillos, garlic, cumin, sour cream, and fresh cilantro into blender and blend until smooth. Place the oil in a pan and bring it to a medium high heat and follow up with the sauce. Cook for few minutes and let it simmer; adjust with salt and pepper to taste.

To assemble and bake:

Heat tortillas briefly in the microwave to soften (about 15 seconds) or fry to soft in oil.

Mix 1/2 cup of enchilada sauce with the chicken and combine well.

Spoon the chicken mixture over each tortilla and then roll each one up.

Cover the bottom of a 9 x 13 baking dish with a thin layer of enchilada sauce and then top with shredded cheese.

Reserve the remaining enchilada sauce for serving.

Bake the enchiladas for 25 minutes, until cheese melt, served with shredded lettuce if you prefer for a crisp bite to go along with the meal.

Buen Provecho!

Chef Martin Lopez

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