Enchiladas Suizas (2) Recipe

Prepare chicken

If not already cooked, poach two small chicken breasts in simmering salted water (enough to cover) for 12–15 minutes until cooked through. Let cool, then shred with two forks to yield about 2 cups. Reserve 1/4 cup of the poaching liquid if available to adjust moisture.

Mix shredded chicken with 1/4 cup finely diced white onion, 2 tbsp chopped cilantro, 1/2 tsp salt and 1/4 tsp black pepper. Adjust seasoning to taste. Keep refrigerated until assembly.

Toast the guajillo chiles in a dry skillet over medium heat for 20–30 seconds per side until fragrant but not burned. Remove stems and seeds. Place toasted chiles in a bowl and cover with 1/2 cup hot water; soak 10 minutes until softened.

In a small skillet, heat 1 tablespoon vegetable oil over medium heat. Add 1/4 cup chopped white onion and 1 clove smashed garlic; sauté 2–3 minutes until translucent.

Transfer softened chiles (with soaking liquid), sautéed onion and garlic, 1 cup tomato sauce, 1/2 cup chicken broth, 1/4 tsp ground cumin and 1/2 tsp salt to a blender. Puree until smooth. Strain the sauce through a fine-mesh sieve into a bowl, pressing solids to extract flavor. Taste and adjust salt. Keep warm.

In a medium saucepan over medium heat, melt 2 tbsp butter. Whisk in 2 tbsp flour and cook, whisking, 1–2 minutes to make a blond roux (do not brown).

Gradually whisk in 1 1/4 cups milk and 1/4 cup chicken broth, smoothing lumps and bringing mixture to a gentle simmer. Cook, stirring, until slightly thickened, about 3–4 minutes.

Reduce heat to low. Stir in 1 1/2 cups shredded Swiss cheese, 1/2 tsp salt, 1/4 tsp black pepper and 1/8 tsp nutmeg. Stir until cheese is fully melted and sauce is smooth. If sauce is too thick, whisk in up to 1–2 tbsp extra milk or reserved chicken poaching liquid to reach pourable consistency. Keep sauce warm on very low heat, stirring occasionally to prevent skin forming.

Preheat oven to 375°F (190°C). Lightly oil a 9x6-inch (or similarly sized) baking dish with a little vegetable oil or nonstick spray.

Warm the 6 corn tortillas to make them pliable: heat a skillet over medium-high, add 1–2 tsp oil and lightly fry each tortilla 10–15 seconds per side until soft and pliable, or microwave tortillas covered with a damp paper towel for 30 seconds. Keep tortillas covered so they stay warm.

Briefly dip each warmed tortilla into the tomato-chile sauce (just enough to wet both sides) or brush with a spoon so they are coated but not soggy. Place ~1/3 cup of the chicken filling in the center of each tortilla, roll tightly and place seam-side down in the prepared baking dish. Repeat to make 6 enchiladas.

Pour the warm Swiss cheese sauce evenly over the rolled enchiladas, using a spatula to help coat them. Sprinkle the remaining 1/2 cup shredded Swiss over the top.

Bake uncovered in the preheated oven 12–15 minutes until sauce is bubbling and cheese on top is melted. If you prefer a lightly browned top, place under broiler 1–2 minutes watching carefully.

Remove from oven and let rest 3–4 minutes. Drizzle with crema or dollops of sour cream, sprinkle with remaining chopped cilantro leaves and serve hot.