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Swiss Enchiladas

These Swiss Enchiladas combine smoky roasted poblanos, tangy tomatillo sauce, and tender shredded chicken, perfect for a comforting weeknight dinner.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 1½ pounds tomatillos, husks removed
  • 2 serrano or jalapeño chiles (seeds removed for less heat, optional)
  • 1 small white onion, halved and peeled Half goes in the sauce, half for the filling.
  • 1 cup fresh cilantro, roughly chopped Plus more for garnish.
  • 1 cup Mexican crema or sour cream
  • 2 cloves garlic, roughly chopped
  • 1 pinch ground cumin
  • 1 tablespoon kosher salt Plus more to taste.
For the Filling
  • 3 cups cooked chicken or turkey, shredded Warm for easier mixing.
  • 2 cups shredded queso Oaxaca or mozzarella
For the Tortillas
  • 8 (6-inch) corn tortillas
  • 1 teaspoon vegetable oil Plus more for frying.

Method
 

Roast the Poblanos
  1. Preheat the oven to 425°F (220°C). Rub the poblanos lightly with the teaspoon of oil and set them on a sheet pan.
  2. Broil, turning occasionally, until the skins are blackened and blistered on all sides.
  3. Transfer them to a bowl and cover for 15 minutes to steam. Peel off the charred skin, remove the seeds, and roughly chop the flesh.
Prepare the Green Sauce
  1. Rinse the tomatillos to remove their sticky coating.
  2. In a saucepan, combine the tomatillos, serrano or jalapeño chiles, half of the onion, and 1 cup of water.
  3. Simmer over medium heat until the tomatillos soften and turn a brighter green.
  4. Drain and transfer to a blender. Add the roasted poblanos, cilantro, crema, garlic, cumin, and kosher salt.
  5. Blend until completely smooth and creamy. Taste and adjust seasoning.
Prepare the Filling
  1. Heat a thin layer of vegetable oil in a skillet over medium heat.
  2. Lightly fry each tortilla for a few seconds per side to soften them.
  3. Drain the tortillas on paper towels. Finely mince the remaining half of the onion.
  4. In a bowl, combine the shredded chicken or turkey, minced onion, and 1 cup of the green sauce. Stir until well mixed.
Assemble the Enchiladas
  1. Spread a thin layer of the green sauce across the bottom of a baking dish.
  2. Divide the chicken mixture evenly among the tortillas, roll each one tightly, and place seam-side down in the dish.
  3. Pour the remaining sauce evenly over the top and sprinkle with the shredded queso Oaxaca or mozzarella.
Bake
  1. Bake for about 20 minutes, or until the cheese has fully melted and the sauce is bubbling around the edges.
Serve warm
  1. Garnish with extra chopped cilantro and spoon a little crema over each plate.

Notes

These enchiladas taste even better with family gathered around, passing plates and stories. They can be served with rice, beans, or salad for a complete meal.