Enchiladas Suizas (“Swiss Enchiladas”) are a Mexican-American dish, named for the Swiss influence of cream and cheese on a traditional Mexican preparation. They are characterized by a filling (usually shredded chicken) rolled in tortillas and smothered in a creamy, bright green tomatillo sauce.

Prep Time	Cook Time	Serves
30 minutes	30 minutes	6

Part A: Ingredients

• Sauce (Salsa Verde): 1 lb Fresh Tomatillos (husks removed, rinsed), 2 large Jalapeño or Serrano Peppers, 1/2 medium Onion, 2 cloves Garlic, 1/2 cup Chicken Stock, 1/2 cup Heavy Cream, Salt.
• Filling: 2 cups Cooked, Shredded Chicken (rotisserie chicken works well).
• Assembly: 12 Corn Tortillas, 1.5 cups Shredded White Cheese (Monterey Jack or Oaxaca), 2 Tbsp Oil.

Part B: Instructions

Step 1: Make the Creamy Salsa Verde

1. Place the tomatillos, peppers, onion, and garlic in a saucepan. Cover with water and boil for 10-15 minutes until the tomatillos soften and change color (turning dull green).
2. Drain the vegetables and transfer them to a blender. Add the chicken stock and salt. Blend until very smooth.
3. Pour the sauce into a saucepan. Bring to a simmer and stir in the heavy cream. Simmer for 5 minutes. Taste and adjust salt.

Step 2: Prep the Tortillas

1. Heat the oil in a small skillet over medium-high heat. Quickly fry each corn tortilla for about 10 seconds per side, just until pliable (this prevents the tortillas from tearing or getting soggy). Set aside on paper towels.

Step 3: Assemble and Roll

1. Preheat oven to $375^{\circ} \text{F}$ ($190^{\circ} \text{C}$). Pour a thin layer of the creamy Salsa Verde into the bottom of a $9 \times 13$ inch baking dish.
2. Take one warm, softened tortilla. Place a spoonful of shredded chicken and a sprinkle of cheese down the center.
3. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat until all tortillas are filled.

Step 4: Bake

1. Pour the remaining Salsa Verde evenly over the rolled enchiladas.
2. Sprinkle the remaining shredded cheese generously over the top.
3. Bake for 20–25 minutes, until the sauce is bubbling and the cheese is melted and lightly browned.

• Serve the Enchiladas Suizas hot, garnished with sour cream and cilantro.