Enchilada Suiza

This is a new recipe from my favorite Mexican cookbook, Rosa's Mexican Table.  The English name for this is Swiss Enchiladas.  As the recipe book states, this recipe is one example of the cross-cultural nature and constant evolution of Mexico's cuisine.  Very delicious!

Enchilada Suizas with Ranchera Sauce

Recipe:

4 C Ranchera Sauce or Cooked Green Salsa (recipes below)
2 poblano (pasilla) chiles, roasted, seeded, peeled and coarsely chopped
1 C heavy cream
12 fresh corn tortillas or store-bought corn tortillas softened in oil
3-4 C chicken or beef, cooked and shredded
8 oz queso Chihuahua or Muenster cheese, grated or sliced
1 C white onion, finely chopped
1/3 C chopped fresh cilantro

Make one of the sauces according to the recipes below. Pour half the sauce into a blender with the poblanos and blend on low speed until smooth. Pour it into a sauce pan with the remaining sauce and the heavy cream. Bring to a simmer over low heat and remove.

If using store-bought tortillas, soften them in the oil. Fill and roll the tortillas with 1/3 C of chicken per each. Place each one seam side down in a 9 x 13 pan leaving a tiny bit of space between each one. Pour the hot sauce over the enchiladas. Shake the dish so the sauce settles in between the enchiladas. Sprinkle the cheese evenly over the top. Bake until the sauce around the edges is bubbling and the cheese is golden brown, about 20-30 minutes. Let stand for 5 minutes before serving. Scatter the onion and cilantro all over the top just before serving

 Ranchera Sauce

3 lbs ripe tomatoes, roasted and peeled
2 serrano chiles
2 large garlic cloves
1/8 tsp cinnamon (optional)
1/4 C oil
1 1/3 C finely chopped white onion
1 3/4 tsp salt, or to taste
2 tsp sucanut, or to taste

Blend tomatoes, chiles and garlic until smooth. Heat the oil in a saucepan over medium heat. Add the onion and cook, stirring until the onion is translucent, about 4 minutes. Add the tomato mixture and bring to a boil. Stir in the salt, sugar and cinnamon. Adjust the heat so the sauce is simmering. Simmer until lightly thickened, about 30 minutes. If it gets too thick you can add water, 1 Tbs at a time.

Cooked Green Salsa

2 lbs tomatillos, husked and washed
2 jalapenos
3 small garlic cloves
1 tsp cumin
1 bunch cilantro, thick bottom stems removed, then washed and shaken dry

1 Tbs oil
1 Tbs salt, or to taste

Put the tomatillos and jalapenos in a saucepan and barely cover the tomatillos with water. Bring to a boil and cook until they are soft, about 20 minutes. Remove from the heat and let stand 15 minutes. Drain, trying not to break up the tomatillos, and place them in a blender jar with the cumin and garlic. Blend on low for a few seconds, then add the cilantro, stems down, to the blender. Blend on low until the sauce is smooth and speckled with finely chopped cilantro. Do not over-blend. You want a smooth and shiny sauce.

Heat the oil in the saucepan over medium heat. Pour in the salsa, bring to a simmer, and simmer until lightly thickened, about 10 minutes. Season with the salt. Makes about 4 C.

Enchilada Suizas with Cooked Green Salsa