Enchilada suizas or Swiss-style Enchiladas are a type of enchiladas that uses more cheese than usual, it is then topped with a cream based sauce like béchamel, milk or even avocadoes.
When the word enchilada comes into mind you instantly associate it with chicken, tomatoes and cheese wrapped and baked in a tortilla then served with sour cream. Our enchilada today is quite different as it does not have any tomatoes on it and it’s not the usual Mexican style but rather it’s a Swiss style. Yes there is Swiss style of this dish, it’s quite hard to imagine Swiss and Mexican together as their cuisines are quite different but yes it exist.
Enchilada suizas or Swiss-style Enchiladas are a type of enchiladas that uses more cheese than usual, it is then topped with a cream based sauce like béchamel, milk or even avocadoes. It was created by the Swiss immigrants in Mexico during the time they were establishing the dairies in the region to produce cream and cheese. Enchiladas Suizas was first introduced in a restaurant called Sanborns in Mexico City.
This dish has the same concept with the original enchiladas where tortillas are filled with something, topped with some sauce and baked the difference are the ingredients. So if you had made enchiladas in the past then making this is next to none. Like most Swiss dishes the predominant taste is on the creamy and cheesy side so if you like those flavour profiles then this enchilada is for you.
In a blender combine cream, chicken broth, avocados, cilantro leaves and stems, cumin, garlic, lime juice and salt, blend in high speed until combined and whipped.
In a bowl combine chicken, jalapenos and onion. Pour half the avocado cream mixture then mix well. Season with salt and freshly ground black pepper.
Prepare a rectangular 9 x 12 inch or 2 pcs 9 x 6 inch baking dish, lightly grease them with a cooking spray then pour 1/4 of the avocado cream mixture in the bottom then top with 1/2 cup of cheese
Grab a tortilla then place some chicken filling then roll the tortillas to seal, place in the baking dish seam side down. Do it with the remaining tortillas and chicken. Pour remaining avocado cream on top and 1 cup of cheese, cover with foil then bake in 180C preheated oven for 20 minutes.
Remove foil then bake for another 10 minutes or until the cheese topping turns lightly brown.
Remove from oven then garnish with cotija or feta cheese, sliced avocadoes and cilantro leave. Serve with some sliced jalapenos on the side.