A variant of Mexican enchilada that developed with the arrival of Swiss migrants to the New World, enchiladas suizas are traditionally made with tomatillo sauce, a milk or cream based sauce and cheese. I have no access to tomatillos so I call my version Swiss-style enchiladas rather than authentic enchiladas suizas. Creamy and mildly spicy and gooey with all the shredded cheese scattered on top of the rolled tortillas before they went into the oven.
The filling consists of beef and mushrooms. For those who prefer white over red meat, chicken is the more traditional filling for enchiladas suizas. Carnitas is also a great option.
For the white sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups half-and-half (that’s half milk and half cream), depending on how thick you want your sauce
- 1 cup cheese shredded
- Make the filling. Heat the butter in a pan. Add the onion and chilies. Cook for a minute. Add the beef and mushrooms. Season with salt. Cook, stirring, just until heated through.
- Take a tortilla and place about two tablespoonfuls of filling at the center. If the tortilla is large, fold the sides in over the filling before rolling, starting with the side nearest you and rolling away from you until you have a neatly sealed package. Repeat until all the tortillas have been filled. Arrange the tortillas side by side in an oven-proof dish.
- Preheat the oven to 425F.
- To make the sauce, melt the butter in a small sauce pan. Add the flour, all at once, stirring to remove lumps. Cook, with occasional stirring, for three to five minutes or until the mixture turns slightly brown. Pour in the half-and-half in a thin stream, stirring as you pour. Simmer for about 10 minutes until thick. How thick should it be? You want a pourable sauce but it shouldn’t be soupy either. If your sauce appears too thick, you may add more half-and-half, a quarter cup at a time.
- Pour the sauce over the tortillas. Scatter the cheese on top.
- Bake in a 425F oven for 15 to 20 minutes or until the cheese melts and turns light brown.
- Serve the Swiss-style enchiladas while hot.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.