Roasted Vegetable Enchiladas Suizas

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.

— by Stephen Randall. https://mexiconewsdaily.com/food/celebrate-fall-with-these-roasted-vegetable-enchiladas-suizas-in-chile-ancho-sauce/ His recipes can also be found on YouTube.