Enchiladas Suizas. Yep, I went Full Retard.
For Christmas last year I received a ginormous Mexican cook book from my partner’s brother, Mick who happens to be a Chef and knows I am recipe reading loving nut. The book, Mexico The Cookbook is published by Phaidon so I knew I was in for a treat. I saved my first cooking experience for when I arrived in Los Angeles so I could recreate the recipes with access to real deal ingredients. I went Full Retard on this one, making my own Tortillas too, something I won’t do again because it just added that much too much more time to what is essentially an easier style meal. Though they tasted just like the real things (small victory) they’re just simply so cheap here I’ll buy pre-made ones in the future unless a dear friend requests otherwise. Daunting the recipes read with unfamiliar herbs, fruit (I think) and flavours I put faith in a) my common sense and b) the recipes. Not the prettiest recipe on the blog, but she packs a flavour punch!
First we make the Tortillas.
Or you can Skip this part and head straight to Enchiladas I won’t judge.
- 5 cups Masa Harina
- 3 Cups Water (original suggests 1)
- 1/4 Tsp Salt
Combine Masa Harina, Salt and the water. Add the water only one cup or 1/2 cup at a time. I did this because the original only states one, which didn’t result in a pliable dough. So add your water until you get a moist dough that you can roll with your hands but not sticky.
Shape balls into a golf ball size and than roll out between two sheets of baking paper using a giant salt canister…Just kidding. Use a rolling pin, the salt canister is what I resorted to as I am staying in a bachelor pad with not a pin in sight, nor a Tortilla Press as the original recipe suggest pulling out of your cupboard. Roll in a round tortilla until super thin and about 12 cm across.
Once rolled stack them between Paper towel until complete. Heat a pan, with no oil and cook the tortillas one at a time for a few minutes until they are more white looking than dough, like when you buy them in the packets. Set aside.
- 30 Tomatillos
- 1/2 Large Brown Onion, quartered
- 2 Cloves Garlic, quartered
- 3 Serrano Chillies (I like spice so I added the third, original calls for 2)
- 1 1/4 Cups Low Fat Sour Cream
- Butter, for greasing
- 3 Tbs Vegetable oil, for frying
- 18 Corn Tortillas, from recipe above
- 4 Cups of Shredded Cooked Chicken, I used a 1/2 BBQ chook from the grocery store, and use the other half to make Pho.
- 150 g Swiss Cheese, grated.
- 3 Tbs Low Fat Sour Cream
- Splash of Milk
- Handful of Corinader/Cilantro leaves
Preheat Oven to 400 Degrees F or 200 Degrees C.
Grease a baking dish with the butter and set aside.
Put the Tomatillos, onion, garlic and chillies in a pot and add enough water to just cover everything. Bring to the boil with lid on, then reduce to a simmer for 30 minutes. Transfer to a Blender then whizz ’til smooth.
Whilst the tomatillo mix is cooking heat the oil in the fry pan and cook your tortillas one at a time for about ten seconds only, remove and drain on the paper towel you have already from earlier. Or get fresh paper if your using pre-made tortillas.
Fill the tortillas with the shredded chicken, roll firmly and place in the baking dish.
Once you have rolled out all of your tortillas, place the blended tomatillo mix and sour cream back in the pot and gently simmer for 3 minutes until well combined. Pour this over your enchiladas until covered. Sprinkle with the cheese and bake until cheese has melted for approximately ten minutes. Keep any eye on it though so it doesn’t colour and burn.
Serve three to a person, use all of the sauce available, and garnish with sour cream and coriander/cilantro. Note for the garnish I thinned out the sour cream with a little low fat milk.
Handy Hint: I only used half the batch of the tortillas for the two of us and set the rest aside for another day. Yes, you did the math correct they were so unbelievably good we ate 1 1/2 servings like the little pigs we can be. I cooked all of the sauce in the oven and reserved the left overs for a tasty breakfast idea I have in mind.
These recipes are taken and amended from Mexico The Cookbook by Phaidon