Culinary Cannabis

Enchilada Suiza Story
Hello everyone! Thanks for stopping by today to spend some Ɵme visiƟng my blog. I hope everyone is in
the mood for Mexican food today.
My sister first introduced me to Enchilada Suiza after she returned from a trip to Mexico raving about
how fantasƟc they were. I had to try to recreate them. Since Enchilada Suiza are relaƟvely new on the
Mexican culinary scene, having said to be created at a Sanborn’s Café in Mexico City in 1950, I though I could come pretty close to what my siter had in Mexico. AŌer visiƟng Mexico myself, I found out I was
far from the original recipe.
Don’t get me wrong, these Enchilada Suiza are delicious, but they make several departures from the
‘classic’ dish. Firstly, I use flour tortillas, not corn. This means I don’t have to soften the tortillas in hot oil
before filling. I also use a chunkier salsa, rather than the smooth enchilada sauce to drench the rolled
torƟllas. I find this method infinitely less messy, and it gets enchiladas into my mouth quicker.
The infusion in the recipe is from the tomatillo salsa (recipe included, you’re welcome). This salsa is also
good as a dip for chips. I also use the salsa in my green chicken chile (recipe out soon).
To make this dish slightly more affordable, you can puree some of the cannelloni beans, which act as one
of the creamy, cheesy elements, allowing you to cut down on the amount of shredded chesses you use. I
would not reduce the amount of cream cheese, however. I also sometimes add cooked rice to the filling

Enchilada Suiza Recipe

Ingredients:
3 skinless, bones chicken thighs, poached and shredded
1 151/2 oz can cannelloni beans, drained and rinsed
1 7 oz can diced green chilis
6 oz cream cheese, room temperature
12 oz total of any combinaƟon the following cheese varieƟes: swiss, pepper jack or provolone
½ c diced yellow onion
1 ½ c infused tomatillo salsa, divided
½ c chicken stock or broth
2 T diced cilantro
1 ½ t cumin
1 t coriander
1 t garlic powder
1 t cajun seasoning
½ t ed chili flakes
Salt and pepper to taste
4 oz cheddar cheese
4 oz Monterey jack cheese
8 large flour tortillas
Preheat oven to 350 F. Spray 9×13 casserole with non-stick spray and set aside.
Mix cream cheese with the 12 ounces of other cheese until well combined. This is quite a workout by
hand, so I usually break out the hand mixer. SƟr in garlic powder, cumin, coriander, cajun
seasoning, cilantro and red pepper flakes. Add ¾ c of the tomatillo salsa and the chicken and
sƟr to combine. Gently fold in cannelloni beans.
Divide filing mixture between the tortillas and roll burrito style. Place seam side down in prepared
casserole dish.

Salsa

Thin remaining ¾ c salsa with approximately ½ cup chicken stock or until the salsa is a spreadable
consistency. Spread over enchilada in the casserole. Sprinkle over the 4 ounces of cheddar and
jack cheese
Bake for 30 minutes in preheated oven.
Optional garnishes for the enchiladas are thinly sliced onion, diced avocado, sour cream or crema,
chopped cilantro, diced tomatoes or fresh chilis

Tomatillo Salsa
¾ lb tomatillos (Approx 5-6 medium)
3 medium poblano chilis
1-2 jalapeños (depending on heat tolerance), seeds and ribs removed or not
1 onion, quartered
3 large garlic cloves, unpeeled
½ c cilantro
2 t honey
½ c infused olive oil
¼ c water
2 T lime juice
Salt and pepper to taste
Preheat oven to 400 F. Line rimmed baking sheet with foil (for easy clean up), and spray with non-stick.
Place tomatilllos, poblanos, jalapenos, onion and garlic on prepared baking sheet and roast in oven for
approximately 25 minutes or unƟl the pepper skins and tomaƟllos are charred in places.
Once the tray is removed from oven, place poblanos and jalapenos in a bag or covered bowl for a few
minutes to help steam off the skins. Use a paper towel to help gently remove the skin from the chilis.
Peel the garlic cloves. Place all roasted ingredients into food processor and pulse to combine. Add the
cilantro, honey, oil, water and lime juice. Pulse again unƟl desired consistency is reached. I go for a thick
but pourable consistency. You may have to adjust the water amount based on the “juicy-ness” of the
tomatillos.