Enchiladas Suizas is just one of the many delicious Mexican recipes that was influenced by immigrants that arrived in Mexico. What a delicious mix of cultures!
At the same time, on a preheated comal, add all of the tomatillos, serrano, onion and garlic. Dry roast for 25 minutes, turning as needed. Remove the garlic after 15 minutes.
When ready, transfer to tomatillo, onion and peeled garlic to the blender. Add cilantro, 1 cup of broth(from cooked chicken), salt and pepper(to taste). Blend on high until very smooth.
Remove lid and add shredded cheese to cover enchiladas. Cover once again and continue coking until cheese melts. Serve right out of the skillet. Garnish with crema, onions and cilantro.
This classic chicken enchilada with creamy salsa verde and plenty of cheese was influenced the Swiss immigrants that arrived in Mexico and established the production of cheese and cream. Traditional Mexican enchiladas are typically garnished with finely crumbled salty cheese like cotija or queso fresco.