EnchiladasMedium

Swiss-Style Enchiladas

Name: Swiss-Style Enchiladas
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 12 Corn tortilla; 400 g Shredded chicken breast; 500 g Tomatillo; 2 Poblano chilli; 2 Serrano chilli; 1 cup Soured cream; 200 g Manchego cheese; 0.5 White onion; 2 Garlic clove; 0.25 cup Fresh coriander; 0.5 cup Chicken stock; 0.5 cup Vegetable oil; 1 to taste Salt

55 min (30 prep + 25 cook) Medium 4 servings Ciudad de México

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Creamy green sauce enchiladas gratinated with melted cheese.

About this recipe

Enchiladas suizas were created at the Sanborns restaurant in Mexico City in the 1950s. Chicken-filled tortillas are bathed in a creamy green sauce and gratinated with manchego cheese. The name 'suizas' (Swiss) refers to the generous amount of dairy used, evoking Swiss cheeses.

History & Origin

Enchiladas suizas were invented in the 1950s at the iconic Sanborns restaurant in the Casa de los Azulejos in the historic centre of Mexico City. Their creator named them 'suizas' (Swiss) not because they have a Helvetic origin, but as a tribute to the abundance of dairy they contain (cream and gratinated cheese), evoking Switzerland's cheesemaking tradition. They are one of the few Mexican recipes with a documented date and place of creation, making them an invention of modern Mexico City cuisine. They are gratinated in the oven with Mexican manchego cheese until a golden, irresistible crust forms, and are served straight from the baking dish. Curiously, in Switzerland nobody knows this dish, which is 100% Mexican despite its European name.

Estimated cost

£9.52

Total cost

£2.38

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

550

Calories

30g

Protein

44g

Carbohydrates

28g

Fat

Fibre

920mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Roast the poblano chillies and tomatillos on a comal. Peel and devein the poblanos. Boil the serrano chillies for 5 minutes.
2
Blend the tomatillos, roasted poblanos, serrano chillies, onion, garlic, coriander and half a cup of chicken stock until smooth.
💡 Add more bean broth if the sauce is too thick - it should be pourable but not watery.
3
Heat 1 tablespoon of oil in a saucepan and fry the sauce for 8 minutes. Stir in the soured cream, whisking vigorously to combine. Season with salt.
💡 Add the cream with the heat on low to prevent it from splitting.
4
In a frying pan, pass the tortillas through hot oil for 5 seconds on each side to soften.
5
Dip each tortilla into the creamy green sauce, fill with shredded chicken and roll up.
6
Arrange the enchiladas seam-side down in an ovenproof dish. Pour over the remaining sauce and cover generously with grated manchego cheese.
7
Gratinate in an oven preheated to 200°C for 10–12 minutes until the cheese is melted and lightly golden.
💡 For a perfect gratinated top, switch to the grill setting for the final 2 minutes.
8
Serve straight from the dish, piping hot. Accompany with refried beans.
💡 Epazote is the traditional herb and has a distinctive flavour. If you can't find it, a bay leaf is a reasonable substitute.