Menu
I’ve eaten Enchiladas Suizas on many an occasion. And I knew that the name translates into Swiss Enchiladas. While I’ve always thought it to be an odd name, not until today did I realize where the name comes from. But first, a little bit about the dish for our readers still yet unfamiliar with Enchiladas Suizas…
What is are enchiladas suizas (the basics)?
In Spanish, the word enchilada is the past participle conjugation of the verb enchilar. This closely translates to “to add chile to,” although it can also be translated colloquially as “to annoy” or “to burn with spice” It’s a term that can be quite…colorful in informal conversation. But, for our purposes here, an enchilada is a corn tortilla, dressed with a chile-based sauce, rolled in a tube-shape around a filling. The types of sauce, the nature of the filling, the preparation, and the endless combinations therein, can vary from region to region. So as to not take us too far into the enchilada shaped rabbit hole, I will stop here on the explanation of enchiladas in general.
Enchiladas Suizas are most commonly found filled with chicken, dressed a green sauce, and finished with some form of cream sauce. Here’s a recipe inspired by the restaurant/department store chain Sanborns.
Why are they called enchiladas suizas?
Over the past two centuries, Switzerland has experienced a few instances of political upheaval and economic downfall. When the infrastructure is falling down around you, it’s often a good idea to vacate. And vacate they did; away from the abominable snowmen and frigid climate of the Swiss Alps to the warm, inviting coastal waters and coffee plantations of Veracruz, Mexico. Eventually, they made their way to Mexico’s capital city: the aptly named Mexico City (the purported birthplace of the enchilada suiza).
Now, you may know Switzerland for their fine chocolate, Swiss Army Knives, watches, and very secure bank accounts, but you must never forget about their love of cheese. Allow me to tell you about the Raclette. Take a wheel of cheese and cut it in half. Hold the flat, newly exposed surface of the cheese to a broiler or an open flame. The cheese will start to melt and, eventually, bubble and brown. Just as the top of the cheese reaches its optimal golden-brown-and-delicious-ness, scrape the toasty, melty, gooey top of the cheese onto a piece of toasty bread or just on a plate served with a side of boiled potatoes. That is raclette. Some call it the national dish of Switzerland. They even make a special cheese, just for this dish.
As is the way with cultural diffusion, two cultures meet and exchange some of their ways. Mexico brought their enchiladas (which appear to be Aztec in origin) and the Swiss brought the the gratinee technique of the raclette. Et voila! Enchiladas suizas are born.
What are enchiladas suizas (the deep dive)?
As you will find with essentially every cultural dish, everyone has their own style; a recipe past down from past generations. And yes, your abuelas enchiladas suizas are the best. I’m not going to argue with you. But, having spent so much time researching echiladas suizas of all things, I’m going to make my own recipe, incorporating a simple enchilada verde with a cheesy cream sauce.
Take your tortilla and dress it in a salsa verde (green sauce made from chiles and tomatillos). While everything is still piping hot, fill your tortilla with some seasoned, shredded chicken, and roll into a tube. Now you’ve got echiladas verdes de pollo (green chicken enchiladas). Mexican component done and dusted.
For the Swiss component, make a Mornay Sauce (that’s a bechemel enriched with cheese). Pour a little Mornay over the enchiladas verdes like a warm winter blanket. Then blast it under the broiler till it bubbles and browns (remember the raclette).
Now you’ve got Enchiladas Suizas, the Anson way!
