Swiss enchiladas

Ingredients

• 1 kgChicken breasts, trimmed and halved
• 2 litresWater
• 1/4White onion
• 1Garlic bulb, halved
• 1 tablespoonSalt
• 1.5 kgGreen tomatoes
• 9Green serrano chillies
• 710 ml (3 cups)Water
• 1.5 tablespoonsChopped garlic
• 120 ml (1/2 cup) + 2 tablespoonsOil
• 1 tablespoonSalt
• 2 tablespoonsPeeled pumpkin seeds, toasted and ground
• 75 g (1/2 cup)Toasted and ground sesame seeds
• 475 ml (2 cups)Double cream
• As neededOil, for frying
• 18Corn tortillas
• 300 gGrated Mexican Manchego-style cheese

Instructions

1. 1

   Cook the chicken

   Put the chicken, 2 litres of water, onion, halved garlic bulb and 1 tablespoon of salt in a pan over high heat. Cook for 20 minutes, then reduce the heat, skim off fat and surface impurities, and cook for a further 25 minutes over medium heat. Leave to cool, shred the chicken and set aside.

2. 2

   Cook the tomatoes

   Put the tomatoes and chillies in a covered pan with 710 ml of water and cook over high heat for 10 minutes. Turn the tomatoes and cook for a further 5 minutes so they cook evenly. Remove from the heat and leave to cool before blending.

3. 3

   Blend the sauce

   Blend the tomatoes and chillies with the chopped garlic in two batches, without adding water, until smooth enough that straining is unnecessary.

4. 4

   Fry the sauce

   Heat 120 ml of oil and fry the sauce over high heat. Once it begins to boil, reduce the heat to medium and cook for 5 minutes. Taste and adjust the salt.

5. 5

   Enrich the sauce

   In a separate large pan, heat the remaining 2 tablespoons of oil and fry the pumpkin seeds and sesame seeds. When lightly golden, add the reserved sauce, stirring continuously. Once it boils, add the cream and cook for 3 minutes, until thickened. Taste and adjust the salt, then set aside.

6. 6

   Preheat the oven

   Preheat the oven to 220 °C.

7. 7

   Fill and bake

   Heat oil and pass each tortilla through it for a few seconds, just until softened. Fill them with chicken and roll them up. Arrange 3 in an ovenproof serving dish and cover generously with sauce. Sprinkle with cheese and bake for 10 minutes, or until the top is gratinated. Repeat with the remaining tortillas and ingredients.

8. 8

   Serve straight away

   Serve the enchiladas straight from the oven, in the same dishes in which they were baked.

What are Swiss enchiladas?

Enchiladas are tortillas filled with a savoury filling, rolled and covered with sauce. This Mexican version takes its name from the creamy, cheese-topped finish rather than from Switzerland.

Here, green tomatoes and serrano chillies make a tangy base, while cream, pumpkin seeds and sesame give the sauce body and richness. Shredded chicken makes the tortillas substantial enough to serve as a main course.

Nutrition and macros by portion

The nutrition label shows one serving as written: 950 calories, 60g protein, 69g carbs, 52g fat.

The tortillas and green tomatoes contribute most of the carbohydrates, while the oil, cream, cheese and seeds supply much of the fat. Chicken and cheese are the main protein sources. Serve with a fresh salad or vegetables for a more balanced plate.

Building the green sauce

Tomatillos: the recipe calls for green tomatoes, which are cooked with the chillies until tender before blending. Let them cool first, and blend in batches without extra water for a smooth sauce that does not need straining.

Seeds: frying the ground pumpkin seeds and sesame in oil before adding the sauce gives the mixture a fuller texture. Keep stirring as you add the sauce so the seeds do not catch on the pan.

Cooking the chicken

Simmering: the chicken cooks first for 20 minutes over high heat, then for 25 minutes over medium heat after skimming. This staged cooking gives it time to become tender enough to shred.

Cooling: let the chicken cool before handling, then shred it and keep it ready for filling. The cooking liquid is not used later in the method.

Getting the sauce right

Reduce: the green sauce is fried for 5 minutes before the seed mixture and cream are added. After the cream goes in, cook for 3 minutes, until the sauce thickens.

Season: taste and adjust the salt after each cooking stage that calls for it. The cheese also adds savouriness, so bear that in mind when seasoning the sauce.

Softening and filling tortillas

Brief frying: pass each tortilla through hot oil for only a few seconds, just until pliable. This makes them easier to roll around the chicken.

Filling: divide the shredded chicken among the tortillas and roll them up. Avoid leaving them in the oil long enough to crisp, as the recipe needs them soft enough to fold.

The gratinated finish

Oven: bake at 220 °C for 10 minutes, or until the cheese on top is gratinated. The recipe serves 3 enchiladas in each dish, covered with plenty of sauce.

Serving: take the dishes straight from the oven to the table, using ovenproof dishes. The sauce and cheese are best enjoyed while hot.

What to serve alongside

Fresh sides: a crisp green salad or sliced radishes can bring a fresh contrast to the creamy sauce. Keep accompaniments simple so the enchiladas remain the centre of the meal.

For a fuller spread: serve with beans or plain rice. Either works well with the extra sauce.

Recipe notes & tips

• Skim the chicken broth after lowering the heat, as directed, to remove surface fat and impurities.
• Allow the cooked tomatoes and chillies to cool before blending.
• Blend the green sauce in two batches and avoid adding water.
• Stir constantly when adding the sauce to the fried seeds.
• Soften each tortilla in the oil for only a few seconds.
• Use ovenproof serving dishes if you plan to serve the enchiladas in the dishes they bake in.

Variations

• Milder sauce: use fewer serrano chillies for a less fiery result.
• Extra vegetables: add a side of cooked greens or a crisp salad.
• Different cheese: use another good-melting cheese if Mexican Manchego-style cheese is unavailable.
• Smaller dishes: divide the enchiladas among individual ovenproof dishes, keeping 3 per serving.
• More sauce: spoon any remaining sauce over the enchiladas before baking.

Common mistakes to avoid

• Adding water to the blender: the tomatoes release liquid as they cook, so blend them without extra water.
• Skipping the cooling: hot tomatoes can make blending awkward; let them cool before processing.
• Overcooking the tortillas in oil: they can turn crisp and become difficult to roll; remove them as soon as softened.
• Leaving the sauce unattended: the ground seeds can catch; stir continuously as you add the sauce.
• Baking too long: the recipe calls for 10 minutes; check then for a gratinated cheese topping.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an ovenproof dish at 180 °C until piping hot throughout; the tortillas will soften further as they sit in the sauce.

Frequently asked questions