Enchiladas Suizas, or “Swiss Enchiladas,” were created in the 1950s at the iconic Sanborns café in Mexico City. The dish’s name reflects its Swiss-inspired twist on traditional Mexican enchiladas.
I’d like to share my vegetarian version, with roasted sweet potatoes, onions, carrots, mushrooms. Topped with a creamy verde sauce, shredded pepper jack cheese, baked until the cheese starts to brown, and finished with, you guessed it, more of the cream sauce!
Serves: 4-6 Prep time: 25 minutes Cook time: 45 minutes
Ingredients: For the Roasted Vegetables
- 2 c. mushrooms, sliced
- 1 large sweet potato, peeled and diced
- 4 large carrots, peeled and diced
- 2 Tbsp. olive oil
- 1 tsp. cumin
- 1 tsp. garlic powder
- Salt and pepper to taste
For the Suizas Sauce:
- 1 c. mexican cream
- 1 c. salsa verde (store-bought or homemade)
- 1 c. shredded pepper jack cheese
- ¼ c. fresh cilantro, chopped
- 2 Tbsp. lime juice
- Salt and pepper to taste
For the Enchiladas:
- 12 corn tortillas
- 2 c. shredded cheese (pepper jack, cheddar, or a mix)
- Fresh cilantro, chopped (for garnish)
Instructions:
1. Roast the Vegetables:
- Preheat oven to 400°F (200°C).
- On a baking sheet, toss the mushrooms, sweet potatoes, carrots, and onions with olive oil, cumin, garlic powder, salt, and pepper.
- Spread the vegetables in a single layer and roast for 30-40 min., or until tender and slightly caramelized. Toss halfway through to ensure even roasting.
2. Make the Suizas Sauce:
- In a medium saucepan, combine the cream, salsa verde, and shredded pepper jack cheese.
- Cook over medium heat, stirring frequently, until the cheese melts and the sauce becomes creamy and smooth, about 5 minutes.
- Stir in the cilantro, lime juice, and season with salt and pepper to taste. Keep warm on low heat.
3. Assemble the Enchiladas:
- Reduce the oven temperature to 350°F (175°C).
- Warm the tortillas: To make them more pliable, lightly toast them in a dry skillet or wrap them in a damp towel and microwave for 30 seconds.
- Fill the tortillas: Place a generous spoonful of roasted vegetables in each tortilla, roll them up, and place them seam-side down in a large baking dish.
- Pour about half of the Suizas sauce over the top of the enchiladas, making sure they’re evenly coated.
- Sprinkle the shredded cheese over the top.
4. Bake:
- Bake for 15-25 min., or until the cheese is melted and bubbly.
5. Serve:
- Remove from the oven and drizzle the remaining Suizas sauce over the enchiladas.
- Plate the enchiladas and serve to your drooling guests.
Leave a Reply