Time: 1 hour 10 min.
Complexity: easily
Quantity: 6 tubes

Swiss enchiladas are corn tortilla tubes filled with shredded chicken, baked in a green sauce made with tomatillos and chili peppers, topped with grated cheese and a creamy topping. This creamy topping gives the dish its name, although it's typically Mexican and has nothing to do with Swiss cuisine. You can use any cooked chicken or leftovers for the filling, such as fried, baked, or grilled chicken. Mexican Oaxaca cheese is best for the topping, but Italian mozzarella can be substituted.

Ingredients:

• 1.5 cups shredded cooked chicken
• 9 pcs. vegetable physalis, peeled and washed
• 1/4 part white onion
• 1 serrano chile
• 1 yellow chili (guerito)
• 2 cloves of garlic
• 1/4 bunch fresh cilantro
• 0.5 cup Mexican sour cream
• 0.5 cups heavy cream
• Vegetable oil, for frying
• 6 corn tortillas
• 0.5 cup grated Oaxaca or mozzarella cheese

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, tortilla, Oaxaca cheese, mozzarella cheese, ground cherries, serrano pepper, sour cream, cream

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Preparation:

Step 1
• Preheat oven to 175°C.
Step 2
• Place the tomatillos, onion, and both chili peppers in a medium, heavy-bottomed saucepan, cover with water, and bring to a boil over medium heat. Cook until the tomatillos turn olive green, about 10 minutes. Drain and transfer the tomatillos, onion, and chili peppers to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and pepper to taste.
Step 3
• Combine the Mexican sour cream and heavy cream in a small bowl and season with salt to taste. Set aside.
Step 4
• Heat 1 tablespoon of vegetable oil in a small skillet over medium heat. Fry the tortillas until golden brown but still pliable, about 10 seconds per side, adding more oil if needed. Transfer to paper towels to drain.
Step 5
• Place the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll each tortilla into a tube. Spoon 1/3 cup of the sauce into a 9 x 13 x 2-inch glass baking dish and spread it out. Arrange the enchiladas in the dish in a single layer, seam side down, pressing them tightly together. Pour the remaining sauce over the enchiladas. Drizzle with the cream mixture and sprinkle with grated cheese.
Step 6
• Bake until the cheese is melted and beginning to brown in spots, about 30 minutes. Serve immediately.

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