Among the numerous varieties of Mexican enchiladas are found the Swiss enchiladas, so called because they are covered with melted cheese, cream and onion. Ingredients that seem to associate with the delights of the Alps.
In the Mexican cuisine it sounds strange to have an authentic Mexican dish, which is named with the word “Swiss". The legend says that the Swiss enchiladas are so named because when Walter Sanborn (founder of Sanborns) came to Mexico and saw this dish so white, he said that it reminded him of the snow of the Swiss Alps.
Although in this main course there is more, lots more... because underneath all that white cover lies a green salsa layer that baths some tortillas filled with shredded chicken – best known as enchiladas.
Now imagine the flavor of this dish that combines so many ingredients. The creaminess and delicacy of the cheese and the cream are merged with the acid and spicy touch of the green salsa. Then the precise flavor of the maize along with the delicate flavor of the chicken make all this dish an exquisite mixture, to which it cannot be resisted.
About the Recipe
This is a recipe that is made in many stages, so get ready because there is a lot of work to do.
It is very important to use a cheese that melts in these enchiladas. We recommend the Manchego cheese, Chihuahua cheese, Oaxaca cheese, etc.
We give the recipe with 2 serrano peppers although the chilies quantity can be adjusted to your liking.
Prepare the corn tortillas that are used in these enchiladas so your dish has more freshness.