Enchiladas Suizas is one of Dennis’ all time favorites – combining tender, white meat chicken with a green chile sauce cooled by cream cheese and sour cream, these babies rarely stay on the plate for too long when Dennis is around. His favorite version were from Cafe Frida in New York City and it was ne’er a visit that he didn’t order both the Enchiladas Suizas and the Tres Leches. Incredibly, the dish originates from Swiss settlers in Mexico contributing swiss cheese to the traditional enchiladas verdes, or corn tortillas rolled and sauced with tomatillos. The dish now refers less to the use of swiss as the inclusion of a creamy sauce with white cheese.
This version, which is loosely based on Dennis’ favorites, is incredibly versatile for all palettes and spice levels. Make the version below for a relatively mild experience or kick it up with a chopped jalapeno in the chicken mixture and a hotter green chile sauce (which are available at the market in both mild and spicy varieties). Poaching the chicken before mixing with the cream cheese helps to keep it super tender and moist, and the scallions add flavor. It’s a nice diversion from straight up red sauced enchiladas, but if you feel like a fiesta, make these along with the red variety and call it a party. I don’t know about you, but I loooooove an impromptu party. Continue reading Enchiladas Suizas (Green Chile Chicken Enchiladas)