Enchiladas Suizas were born out of a creative solution in a Mexico City restaurant, where a Swiss customer loved enchiladas but couldn’t handle their heat. To cool it down, the chefs came up with a delicious solution: adding melted cheese! The dairy in the recipe not only neutralizes the heat but also gives the sauce a creamy, rich texture, making these enchiladas both comforting and flavorful. Traditionally baked, our version offers a quicker, skillet-based method without compromising on taste.

Instructions

For the Sauce:

1. Prepare the Poblano Peppers: Roast the poblano peppers directly over a flame until fully blackened. Place them in a plastic bag for 10 minutes to sweat. Peel off the charred skin, deseed, and remove the veins.
2. Blend the Ingredients: In a blender, add the roasted poblano peppers, milk, sour cream, chicken broth, garlic, onion, cilantro, salt, and pepper. Blend until smooth and well combined.
3. Cook the Sauce: In a large skillet, heat a bit of oil over medium heat. Pour in the blended sauce and cook for 10-15 minutes, stirring occasionally, until it thickens slightly.

For the Enchiladas:

1. Prepare the Tortillas: Heat some oil in a skillet over medium heat. Briefly fry the tortillas to soften them, about 10 seconds on each side. Remove and place on paper towels to drain excess oil.
2. Fill the Tortillas: Fill each tortilla with shredded chicken and some chopped onion. Roll them up and place them in a large skillet or baking dish.
3. Add the Sauce: Pour the poblano and milk sauce over the enchiladas, making sure they are completely covered.
4. Add the Cheese: Sprinkle the shredded cheese over the enchiladas.
5. Cook in the Skillet: Cover the skillet and cook over medium-low heat until the cheese is melted and bubbly, about 10-15 minutes.

Garnish with fresh cilantro and serve hot. Enjoy!