Sanborns’ Swiss Chicken Enchiladas

Name: Sanborns’ Swiss Chicken Enchiladas
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 1/2 pounds tomatillos (husked, scrubbed and rinsed, and quartered); 2 garlic cloves (peeled); 1/2 cup coarsely chopped white onion; 1 to 2 serrano chiles (stemmed, seeding optional); 1 1/2 cups coarsely chopped cilantro leaves (and upper part of stems); 1 teaspoon kosher or sea salt (or to taste); 1/4 cup water; 1 tablespoon canola or safflower oil; 1 cup chicken broth, or vegetable broth, or water (homemade or store-bought); 1 cup Mexican style cream, Latin-style cream ( or heavy cream); 12 Corn tortillas; 3 cups shredded cooked chicken; 3 cups Oaxaca or Muenster cheese, grated

Enchiladas de Pollo Suizas Sanborns

Recipe Yield

6 Servings

Cooking time

45 minutes

Rate this recipe

4.5 from 6 votes

Ingredients

1 1/2 pounds tomatillos husked, scrubbed and rinsed, and quartered
2 garlic cloves peeled
1/2 cup coarsely chopped white onion
1 to 2 serrano chiles stemmed, seeding optional
1 1/2 cups coarsely chopped cilantro leaves and upper part of stems
1 teaspoon kosher or sea salt or to taste
1/4 cup water
1 tablespoon canola or safflower oil
1 cup chicken broth, or vegetable broth, or water homemade or store-bought
1 cup Mexican style cream, Latin-style cream or heavy cream
12 Corn tortillas
3 cups shredded cooked chicken
3 cups Oaxaca or Muenster cheese, grated

To Prepare

In a blender, combine the tomatillos, garlic, onion, chiles (start with 1 and add another if desired), cilantro, salt and water. Puree until completely smooth.
Heat the oil in a medium saucepan set over medium heat until hot but not smoking. Add the pureed tomatillo mixture, being careful as it will sear and splutter. Cover partially with a lid and cook, stirring occasionally, until it thickens and darkens, about 4 to 5 minutes.
Stir in the broth, cover partially, and simmer for 5 minutes more. Turn off the heat and stir in the cream. Set aside.
Prepare the tortillas for enchiladas by either heating them on a comal or passing them through hot oil.
Preheat the oven to 400 degrees Fahrenheit.
Pour about 1 cup of the cooked salsa verde into a 9”x13” baking dish. One by one, place a tortilla on a plate or cutting board and arrange about ¼ cup shredded cooked chicken down the middle. Roll up into a soft chubby enchilada and place seam down in the baking dish. Continue with the rest of the tortillas.
Pour the remaining cooked salsa verde over the enchiladas and sprinkle the grated cheese on top. Place in the oven and bake for 10 to 15 minutes, or until the cheese has completely melted and begun to lightly brown.

Comments

184comments inSanborns’ Swiss Chicken Enchiladas

Susan from Houston

Dec 28

Can’t wait to make these. Ate at Sanbornes many time.

1. Pati Jinich
  
  Dec 28
  
  Enjoy Susan!
  
Jessica Quezada

Nov 08

Made this tonight and was a huge hit!! Thank you!!

1. Pati Jinich
  
  Jan 03
  
  Yay, so happy to read this because these Enchiladas are one of my all-time favorites 🙂
  
Lauren

Aug 28

Hi Pati.

I love you and your show. Such an inspiration. Question for you: I am one of those people who hate cilantro. Can you recommend a substitution? Thank you.

1. Pati Jinich
  
  Sep 18
  
  Cilantro is very unique, if you don’t like it, just leave it out Lauren 🙂
  
Nelly

Aug 25

Hola Patti….super deliciosas las enchiladas estilo Sanborns, seguí la receta y todos encantados ….felicidades y 🙂 gracias..

1. Pati Jinich
  
  Sep 18
  
  Al contrario, gracias a ustedes! Que bueno que les gustaron las enchiladas 🙂
  
Kris Mason

Aug 21

Pati, yo soy de Monterrey, N.L. (vivo en Texas ahora) y en Sanborns de Monterrey este platillo se hizo muy popular y famoso! Todos las llamabamos “las enchiladas de Sanborns!” Son riquisimas y aqui en mi casa las hacemos a menudo y tambien las llevamos a pot lucks. Siempre tienen mucho exito! Gracias por compartir la receta!
Saludos y bendiciones!

1. Pati Jinich
  
  Sep 12
  
  Ya se Kris, son deliciosas y muy populares. Te mando un abrazo!
  
Tom Hayakawa

Aug 20

My wife and I love Enchiladas Suizas, but never having had a recipe it was always a special treat when we found a restaurant that served them. Then we saw your version and knew we had to try it. It is so easy to prepare but boy, does it taste good! Thanks for the tip about frying the corn tortillas first – I’ve always just wrapped stuff up in them and they always tore – not any more! I’m at the stage in my cooking expertise where learning a new technique is almost as exciting as the recipe itself. Thanks again for a great recipe!

1. Pati Jinich
  
  Sep 18
  
  So happy you liked them Tom, definitely one of my favorite Enchilada Recipes!
  
Dianne

Aug 20

I live in a small town in Canada and we have no Mexican style Crema. Can we make our own or what is a fair substitute? Lived in MX for 6 years.

1. Pati Jinich
  
  Aug 26
  
  You can go ahead and use sour cream instead Dianne, if it is to dense, mix it with a bit of milk, just don’t make it to runny. Also you can go with French Crème Fraîche, enjoy!
  
  1. aleida
    
    Nov 12
    
    I live in Canada too, I substitute for the heavy cream and it works perfectly! Thanks for this recipe.. my kids love it!
    
Jane Corbin

Jul 20

Thank you so much for this recipe Pati! Planning on making it soon! Sorry my Spanish isn’t so fluent…

1. Pati Jinich
  
  Jul 21
  
  Hope you enjoy the Enchiladas Jane, saludos!
  
Mimi H.

Jun 27

Hola Pati,
The sauce came out a little bitter for me. ( my husband loved it, though) why do you think that happened to me? To little crema? Too much tomatillo?
I appreciate you very much and I love your cooking and show. You are wonderful!

1. Pati Jinich
  
  Jun 28
  
  Maybe one of your tomatillos was bitter Mimi, but you are right, add a bit more Crema to solve the problem. So glad to read your have been tuning in and enjoying the show, gracias!
  
Tim J

Jun 25

These are delicious. The brand of corn tortilla I used dissolved during cooking. No matter though. We inhaled them.

1. Pati Jinich
  
  Jul 03
  
  Try frying your tortillas a bit longer Tim, not too much that they become tostadas but just a tad longer 🙂
  
Carmen

Jun 09

Hi Pati,
Can I sub half and half instead of cream?
Thank you,

Carmen

1. Pati Jinich
  
  Jun 09
  
  Hey Carmen, yes, you can go ahead and sub. Enjoy!
  
Frank Stewart

May 29

Luckily where I live I am able to get all the ingredients including the cheese. The first time I made them there weren’t any leftovers at all. So I have learned to make a double portion of the salsa verde and chicken as these are what take the longest to make. I have found the sauce will keep a couple of days in the fridge.
I had never used this type of cheese before and if I had to compare it to one easily found would be mozzarella, with a slightly different flavor.
Everyone that have tried these asked for the recipe. DON’T be afraid to try making these as they are worth the effort.
Cuando vivimos en Sur America comíamos este tipo de enchilada en un restaurante Mexicano y nos encantaban. Nunca pude encontrar algo similar aquí en Virginia, pero ahora yo los puedo hacer yo mismo.

Gracias Pati!

1. Pati Jinich
  
  Jun 12
  
  So glad you love my favorite enchilada recipe Frank! It is always better when it is home made, right? Un abrazo grande!
  
Aimee

May 27

Made these for my family tonight and it was a hit! Thank you Pati!

1. Pati Jinich
  
  Jun 10
  
  Yay, awesome! Greetings to all 😉
  
Susana

May 01

Looking forward to making these for Cinco de Mayo!!! All the best to you and your family, Pati.

1. Pati Jinich
  
  May 07
  
  Gracias Susana, hope you enjoyed the Enchiladas 😉
  
Laura Rueda Albiso

Apr 30

From Southern California to Sanborn CDM …..I love their enchiladas and yours just as well! La casa de Azulejos is alway one of our Best places to visit! Thank you for all the great flavors you give us! 😎

1. Pati Jinich
  
  May 11
  
  So glad you liked them Laura! El Sanborns de los Azulejos is one of my favorite places in downtown CDMX as well 🙂
  
Patty Flores

Apr 30

My husbands job took us to Mexico City for 4 years 1996-2000 and Sanborn’s was one of our favorites after church on Sunday. These Swiss Chicken Enchiladas was always ordered. Thank you so much for sharing this recipe. I too had the crema curdle…however I saw your reply to Corina and I will do that next time. Even though the crema curdled the recipe was very good. This will become a regular with us. Thank you,

1. Pati Jinich
  
  May 11
  
  Glad you liked the recipe Patty, hopefully the next time the sauce will be perfect. Un abrazo!
  
Cecilia Flores

Apr 26

They are in the oven as I type. Hope the family likes them. I made a double recipe.

1. Pati Jinich
  
  Apr 30
  
  Awesome Cecilia, hope everyone loved the enchiladas 😉
  
Corina Cantu

Apr 23

Hi pati,

I just made these and I was wondering if I did something wrong because my crema curdled. It did not look like a creamy light green sauce. I let it cool a bit before adding the crema. Thanks!!

1. Pati Jinich
  
  Apr 25
  
  When you add the cream to the sauce, just make sure to stir quickly immediately so it will mix without curdle Corina, if you can do it using a whisk much better. Enjoy 😉
  
Anne O

Apr 19

Every time I go to Mexico, Sanborn’s is one of our must-go-to stops, and Enchiladas Suizas is my order! Can’t wait to try these at home! So exited to have this recipe!

1. Pati Jinich
  
  Apr 25
  
  Yay Anne, hope this recipe will bring the flavors of Sanborns into your kitchen, enjoy!
  
Ivonne Stern

Apr 18

I love them.

1. Pati Jinich
  
  Apr 25
  
  Yay! Thanks Ivonne 😉
  
Gayle Farmer

Apr 18

Delicious!! Thanks

1. Pati Jinich
  
  Apr 25
  
  Thanks to you for giving them a chance Gayle 🙂
  
Kristin

Apr 18

This looks so good, but I’m just not a big fan of corn tortillas. Would it still work with flour tortillas?
Thanks for working so hard to share these incredible recipes!

1. Pati Jinich
  
  Apr 25
  
  Hi Kristin! Enchiladas never ever go with flour Tortillas, not just to be truth to the recipes but because the sauce does not adhere to them properly 😉
  
2. Mary Benham, ex-Tapatia
  
  Sep 17
  
  These are delicious using French style crepes instead of corn tortillas. Any simple crepe recipe will do, just let the batter rest an hour
  before making the crepes. Extras can be frozen.
  
  1. Pati Jinich
    
    Sep 19
    
    What a great idea Mary, thanks for sharing!
    
Laurence

Apr 18

Thank you So much. There are two Sanborn’s on Revolucion in Tijuana, but I have not been there in over a year. Guess what I am making this Friday night!

1. Pati Jinich
  
  Apr 25
  
  Have fun Laurence, and enjoy the Enchiladas Suizas 🙂
  
Karen Turner

Apr 17

Delicious! And easy to make!

1. Pati Jinich
  
  Apr 25
  
  Yay! Have a great afternoon Karen 🙂
  
karen lee

Apr 17

Thank you so much for sharing this delious recipe…… look forward to making this today …..

1. Pati Jinich
  
  Apr 25
  
  Awesome Karen, let me know how did you like the enchiladas??
  
Rafael

Apr 17

Hola estimada Paty. Me gustaría saber cuál es su técnica para que no se corte la crema cuando es incorporada en la salsa de tomatillo temo que cuando haga las enchiladas suizas se ma valla a cortar. Gracias y cuídense.

1. Pati Jinich
  
  Apr 25
  
  Hola Rafael, asegurate que la crema este a temperatura ambiente y mezclala rapido en cuando la agregues. Suerte y saludos 😉
  
Jana

Apr 17

Looks delicious
Love watching you

1. Pati Jinich
  
  Apr 25
  
  Thanks so much Jana! Hope you are having a great afternoon 😉
  
Norma

Apr 16

Sounds delicious

1. Pati Jinich
  
  Apr 30
  
  Hope you’ll give them a try 😉
  
Gloria H. Salazar

Apr 16

Me encantó la receta de las enchiladas suizas de Sanborns.

1. Pati Jinich
  
  Apr 25
  
  Que bueno que te gustaron Gloria 😉
  
Myriam

Apr 16

Tonight’s dinner! Can’t wait to make enchiladas suizas, one of my favorite dishes 😊

1. Pati Jinich
  
  Apr 30
  
  Hope you liked them Myriam 😉
  
Myriam

Apr 16

Tonight’s dinner! Can’t wait to make them. Thank you for sharing the recipe. Enchiladas Suizas is one of my favorite dishes 😊

1. Pati Jinich
  
  Apr 25
  
  I know! Enchiladas Suizas are the best, enjoy 😉
  
Lucia abeytia

Apr 15

This sounds good going to try making these

1. Pati Jinich
  
  Apr 25
  
  Hope you like them!!!!
  
Elisa

Apr 15

My family lived in Mexico City when I was a little girl in the late 60’s to early 70’s and I remember Sanborn’s well!! Thank you so much for posting this amazing recipe! I can’t wait to try it!

1. Pati Jinich
  
  Apr 30
  
  I hope the enchiladas will bring back those flavors to you Elisa 🙂
  
Isabel Sanchez

Apr 15

I love them. Never made them now i will than you

1. Pati Jinich
  
  Apr 30
  
  Hope you’ll like them Isabel!
  
jeani

Mar 31

How much sauce does this recipe make? My enchiladas suizas always seem to come out too dry.

1. Pati Jinich
  
  Apr 11
  
  Sometimes these enchiladas get a bit dry in the oven, but if you like yours more saucy, just go ahead and make 1 and half times the salsa recipe Jeani. Enjoy!
  
Susan Lirette

Mar 05

This recipe brings back lost memories of a trip my late mother and I took to Mexico City way, way back in about 1973. We had dinner at Sanborn’s and because I had never heard of Swiss Enchiladas I ordered them! Thanks so much for all you do. Love your show.

1. Pati Jinich
  
  Mar 07
  
  Aww, thanks for sharing Susan and for your kind words, un abrazo 🙂
  
Aziza Abraham

Feb 21

This was an amazing recipe ! Thank you so much for sharing the history behind this delicious dish . I made it and was definitely a big hit, it was so easy. Btw I’m totally a fan of the show and religiously watch to see what you’re making , I love the cultural and culinary background you get to explore in Mexico .

1. Pati Jinich
  
  Mar 07
  
  Thanks so much for your kind words Aziza, so glad you are tuning in and enjoying the show, un abrazo!
  
Heather Parker

Jan 27

Hi Pati! This is a favorite in our home, and I make it regularly. Recently, I was unable to locate fresh tomatillos. I was desperate and determined, so I took a chance and purchased Trader Joe’s Salsa Verde. I let it sizzle and darken, then moved forward with the chicken broth and cream. It turned out to be a great substitute! Nothing can take the place of fresh tomatillos, but the enchiladas were still a hit. I just wanted to share, in case anyone else found themselves in the same situation.

Thanks for all you do!

1. Pati Jinich
  
  Feb 10
  
  Thanks for sharing your shortcut Heather, Trader Joe’s has amazing products so I am pretty sure your Enchiladas came out great 😉
  
Leirad Carrasco

Dec 16

Hi Pati,
I made this yesterday and it was a hit. The Sanborns’ Swiss Enchilades were delicious. They brought back memories from my childhood in Ciudad Juarez, Chihuahua. Do you happen to have the recipe in Spanish? I would love to share it with my mom. Thanks for sharing your delicious recipes. Hugs from Dallas.

1. Pati Jinich
  
  Dec 21
  
  So glad you enjoyed the enchiladas and they brought back nice memories Leirad! Of course I have the recipe in Spanish, hope your mom approves as well, here you go https://patijinich.com/pati_2020/es/enchiladas-de-pollo-suizas-sanborns/
  
Marlen Silverii

Nov 12

Pati! These look great, I would always go to Sanborns when working in Mexico with my friends there. Why do you use RAW instead of roasted tomatillo? Thanks

1. Pati Jinich
  
  Nov 22
  
  Is just the way this recipe goes, but if you roast the tomatillos before blending you would be adding an extra layer of delicious flavor, good idea Marlen!
  
Mary Beth Parks-Diaz

Sep 22

Pati! I have such a huge admiration for you and all of the Mexican Mamas and Papas out there, making delicious food! I made this last night. I made homemade corn tortillas and followed your recipe exactly, except, I used shrimp instead of chicken. I sautéed the shrimp (that I seasoned with Chile powder, a bit of cumin, a bit of salt and pepper) with finely diced red bell pepper, onions, and garlic. Then I proceeded with your recipe. It was amazing. I have to say, though, it took me about an hour and a half to finish prep for the oven. I think because I made my tortillas from scratch. Like I said, HUGE admiration for what all Mexican cooks do to feed their familias. You guys rock! Especially you, Pati! I love everything you do and so enjoy your show!!!❤️❤️❤️

1. Pati Jinich
  
  Oct 04
  
  Thank you Mary Beth so much for your kind words! Sanborns Shrimp Enchiladas? Yes please! I will have to make YOUR recipe soon 🙂
  
Christian Ryan

Aug 12

Hi Pati!
I’m curious why the cheese on top and not inside the enchiladas?
I’m planning to make these to take to an event and hoping they are a good choice as something that may not be eaten immediately after prepared. It’s likely it will be several hours before they are served and I don’t think I’ll have a way to heat them. I’m grateful for any advice you may have.

1. Pati Jinich
  
  Aug 12
  
  Hi Ryan! The beauty of the Sanborns Enchiladas is that they are stuffed with chicken and the melted cheese on top is what make them “Swiss” 😉 Maybe once you cook your Enchiladas, you could keep the baking dish in a heating bag to keep them as warm as possible, but to be honest with you, these are still delicious when they are room temperature. Good luck!
  
Karen Hubert

Jun 17

Hi Pati,
I’m going to try this dish, but on TV I could have sworn that you put the Mexican cream on top of the sauce, and then put on the cheese? Reading the recipe, it doesn’t say to do that. Can you clarify? Thanks!

1. Pati Jinich
  
  Jun 18
  
  Yes Karen, you are absolutely right! I am just such a Mexican Crema lover that I want to add it to everything 🙂 You can go ahead and pour it or not on top of these Enchiladas, is entirely up to yo, enjoy!
  
Jesus Mendoza

Jun 11

Thank you, Pati, for this recipe! We watched the episode where you have this recipe, last night. My wife and I decided to make it today. It was a simple but so mmmm mmm mmmm… (a la Pati) That’s how we grade our dishes now, by the way. We made two changes. We had a turkey mid section, so we pressure cooked it and used it as our filling. The other ingredient that we changed was the stock. We had vegetable stock and decided to use that. Other than that, we left the recipe as it is. With some frijoles and arroz rojo, it was perfect. We will be making this recipe many more times. Saludos from El Paso!

1. Pati Jinich
  
  Jun 21
  
  Mmmm Mmmmm 😀 😀 thanks so much Jesus, your enchiladas filled with Turkey must have been delicious. Abrazos!
  
Tiffany Vargas

May 13

I lived and taught in Mexico for several years, and Sanborn’s enchiladas Suizas were one of my favorites! I’ve made this recipe a couple of times already and they are perfect! Love your show and your recipes!

1. Pati Jinich
  
  May 13
  
  Thanks so much Tiffany, Sanborn’s enchiladas are the best 😉
  
Pascual Ugarte

May 08

How to you prepare chicken

1. Pati Jinich
  
  May 11
  
  Hello Pascual, here is my recipe to prepare Chicken broth, which you can use for this recipe together with the chicken. Hope you give these enchiladas a try 😉
  
Sandy Vock

May 04

Hi Pati! I have recently found your program and every time I watch, I drool and dream to be a guest eating your beautiful food. Today I made this recipes along with your recipe for homemade corn tortillas (which turned out perfect). I wish I could share with you my photos and the beautiful scents of my home! I did like you showed and cooked my chicken and used the stock in the sauce, the only substitute was cream for the crema because that is not available in my area. Thank you for sharing your memories, gifts, & recipes! Everything is so very delicious! This was easy to make and will become a regular dinner for my family to share and enjoy! Sincerely, Sandy from Michigan

1. Pati Jinich
  
  May 04
  
  Thrilled to read that the family approved this recipe Sandy, thanks for sharing!
  
Elizabeth

Apr 30

Pati, you have inspired me!
I have cooked more in the past five weeks than I have in the last five years!
I have been so intimidated by making enchiladas, but your recipe was so easy to follow! I couldn’t find tomatillos, so I substituted a jar of fresh salsa verde; still came out delicious!
I love your show! Keep bringing love through your presence and recipes.
Muchas gracias!

1. Pati Jinich
  
  May 13
  
  Good job Elizabeth, in these difficult times we just have to use what is available. Glad you love the enchiladas!
  
Bo Curtis

Mar 27

I remember having Sanborns enchiladas suizas when I was a little guy living in Mexico City 1964, must get to making a batch. Love catching you on tv here in Australia.

1. Pati Jinich
  
  Mar 27
  
  Greetings all the way to Australia Bo, thanks for reaching out! The Sanborns enchiladas have been around for many, many years and they are always delicious. Enjoy 😉
  
  1. Mari O. Flores 🌺
    
    Apr 25
    
    Cooked these yummy 😋 enchiladas this week again and my fam loved 🥰 them!
    Gracias Pati
    
Jamie Rybin. Palm Springs ...

Feb 19

My husband was raised in Mexico City.. every time we visit we must go to Sanborn’s for their Enchilada Suizas. Many restaurants serve them here in California, but they never measure up. Well, I have to make them once a week now and increase my visits to the gym. They are perfect and so easy to make. I wanted to try them without chicken so I use the Roasted Anaheim Chili’s from your visit to Tucson and Boca taco’s. I lay the chili on the tortilla and more cheese in the middle. roll them up.. and wow.. … They are fantastic. Ps… The Shredded Chihuahua Cheese is so good in these Enchiladas

1. Pati Jinich
  
  Feb 19
  
  Absolutely Jamie, cheese enchiladas are awesome as well. Now, use vegetable broth instead of chicken and there you have a vegetarian dish! Thanks for the ideas!
  
Anonymous

Jan 04

Your recipe sounds delicious! Can I use flour tortillas instead of corn? And if so, do I still pass them thru hot oil? Are most enchiladas made with corn tortillas? Thanks, Patti!

1. Pati Jinich
  
  Jan 22
  
  These are really meant to be made with corn tortillas, but if you like to experiment with flour go ahead! I wouldn’t fry them or pass them through oil though.
  
Karly

Dec 28

Pati,
My family made these enchiladas for Noche Buena and they were outstanding. We used Havarti, Monterey Jack and Mozzarella cheese, as the Oaxaca got left behind, otherwise the recipe was followed exactly as presented. I can’t wait to make them again.

1. Pati Jinich
  
  Dec 28
  
  I hope you guys had a great Noche Buena, Karly.
  
Rocio

Dec 22

Que delicia! Yo tambien recuerdo mis dias de Sanborn’s y siempre pedia enchiladas suizas. Se pueden congelar? Me gustaria hacerlas y tener un refractario listo en el congelador.

1. Pati Jinich
  
  Jan 06
  
  Uy me encanta Sanborn’s! Y si, se pueden congelar.
  
Mari M.

Nov 30

Made these enchiladas with leftover Thanksgiving turkey; my family gobbled them up…

Thank You & Happy Holidays.

1. Pati Jinich
  
  Nov 30
  
  Happy Holidays, Mari!
  
Nancy

Nov 10

Mi querida Pati,
Gracias por siempre inspirame a cocinar para mi familia. Las enchiladas me quedaron riquísimos! Y me sobró salsita que vertí encima una vez que salieron del horno – increíblemente delicioso!

1. Pati Jinich
  
  Nov 12
  
  💕
  
Geri Juen

Oct 28

Are the tortillas a white corn?

1. Pati Jinich
  
  Oct 29
  
  You can use white or yellow corn tortillas, Geri.
  
Bob

Oct 06

Can the sauce be made ahead? Reheat and then add cream? Thank you. Hope your day is going well.

1. Pati Jinich
  
  Oct 11
  
  It can, Bob! Make it ahead, and store it in an air tight container in the fridge. I then like to reheat it in a pan over medium low heat.
  
Laura

Oct 01

Hola Pati! Watching this recipe on the DVR right now. Do you have a recommendation on what could be used in place of the cilantro. Gracias!

1. Pati Jinich
  
  Oct 19
  
  You can go for epazote or parsley or chives, Laura… they will all add different kinds of flavors but will still be delicious.
  
SweetMB

Oct 01

Followed recipe exactly. So excited to try but when we cut into it the tortillas had disenigrated completely. So sad. Help?

1. Pati Jinich
  
  Oct 11
  
  Oh no! Did you heat the tortillas and/or pass them through hot oil before saucing? That helps!
  
Hareet

Aug 04

Hi. The recipe is delicious. I had a few questions. Do you recommend a brand of corn tortillas in Midwest USA? The ones we used turned out mushy. Also, the tomatillo salsa was still coarse and not smooth. Any recommendations on what to substitute or do?

1. Pati Jinich
  
  Aug 19
  
  You can try different brands of corn tortillas, and see which you like best, Hareet. But no matter what brand, so they don’t become mushy, make sure you heat them very well on a comal or griddle until they lightly toast, before filling and saucing the enchiladas. As for the salsa, it sounds like you just need to puree it a bit more…
  
Alex Garcia

Aug 01

Gracias Pati! I made these to my Canadian roomates and they loved them. They went to Mexico City for gay pride and had them at Sanborns but of course they said mine were better.

1. Pati Jinich
  
  Aug 02
  
  Aw I’m so glad they enjoyed the enchiladas, Alex.
  
Gilbert Perez

Jul 07

Hola Pati, I just made and enjoyed your enchiladas Suiza de pollo. They were amazing ! My wife and I enjoyed them so much. The left over enchiladas are being saved for my daughters , each getting an equal amount, as they’ll be coming over tomorrow. I know that this a dish that will I will be asked to make for the whole family , maybe even for the guys at my fire station . I will thoroughly enjoy making them with a whole lot of love. Muchas gracias por la receta.

1. Pati Jinich
  
  Jul 08
  
  That’s awesome, Gilbert! Give your girls and fire station a hello from me.
  
Michele.fergoda@yahoo.com

Jun 13

Reminds me of going on Sat. to Sandborns on the Reforma for these wonderful enchiladas…but i also like the simple ench. swissa’s i ate almost daily in a small restaurant on the n.e. corner on the plaza in Oxaca City. They were 4 tortillas folded twice cover in tomatilla sauce, sliced white onions and Oaxaca crumbley cheese. Oh the tortillas had Oaxaca cheese melted on inside. A big delicious meal with a side of Oaxaca black beans. Makes me want to get on the plane and go their today. Well, this recipe is transportive so i ‘ll just close my eyes eat and pretend i am on the plaza…..gracias Pati.

1. Pati Jinich
  
  Jun 18
  
  I hope these do transport you back, Michele!
  
Diana in Idaho

Jun 08

These are, by far, the BEST enchiladas ever! The first time I made one pan and we almost finished the whole thing…the remainder was gone by breakfast the next day! Now I make two pans to make sure there is enough for everyone. We love you Pati! God bless you and your beautiful family!

1. Pati Jinich
  
  Jun 10
  
  Thank you so much, Diana!
  
Roger

Jun 06

Hello Pati.
These enchiladas came out delicious!!!
Thank you

1. Pati Jinich
  
  Jun 06
  
  Thank you, Roger!
  
Linda

Jun 03

Hi Pati,
These enchiladas are very delicious. Glad to have tried your recipe. I fried the tortillas slightly in oil. The texture when baked was just right. The sauce was slightly tangy with a bit of sweetness. Used Munster cheese. I used sour cream but will try to get the cream next time. Thanks and love your show.

1. Pati Jinich
  
  Jun 03
  
  I’m glad the texture came out just right, Linda!
  
Lisa Olson

Apr 27

These were absolutely delicious! I put the tortillas in hot oil and they were not mushy at all.

1. Pati Jinich
  
  Apr 28
  
  Yay!
  
Jennifer Olson

Apr 09

I made these tonight. The tomatillo sauce was absolutely wonderful, but my enchiladas came out mushy. As if they absorbed all the liquid and didn’t leave any behind. I cooked them according to the directed time. They were still flavorful and good, but turned out more like a casserole. I love watching your show and want to figure out what I did wrong. Any advice? Thank you!

1. Pati Jinich
  
  Apr 24
  
  Sometimes it has to do with the tortillas, Jennifer! Did you heat them and/or pass them through hot oil before saucing? That helps!
  
Maxine

Mar 30

I’m so excited to try this tonight!! You’re the queen of the kitchen, Pati!!! Te amo!!

1. Pati Jinich
  
  Apr 08
  
  Aww thank you Maxine!
  
Shelton Thelma

Mar 27

Hi Pati,
Can the sauce be made ahead and stored? Can they be microwave heated?

1. Pati Jinich
  
  Mar 29
  
  Yes, the sauce can be made ahead and stored. And you can reheat it, Shelton. I am not a microwave expert as I don’t have one… you can try and see what it does to the taste. I reheat in a sauce pan over medium low heat and it works great.
  
Jack O’Brien

Mar 24

Business took me to Mexico City on many occasions and always found the opportunity to go to a Sanborns to eat, my favorite being the Enchiladas Suizas. I love to cook (and watch your show on PBS) so your recipe brought back fond memories. My daughters and their families all enjoy my version of Enchiladas Verdes but it lacked the familiar flavor of Sanborns. Has to be the cheese! I am going to try with the Queso Oaxaca next time. Keep those delicious recipes coming as I look forward to trying more. Thank you

1. Pati Jinich
  
  Mar 25
  
  It makes me so happy to hear that these brought back good memories for you too, Jack.
  
Linda A Marquez

Mar 10

Hola Pati,
I tried this recipe,NOT substituting nothing, and it was loved by all thank you! I enjoy your show so much and hope to but a cookbook soon! As a 63 year old mother, Abuela we are never to old to learn something new!
Linda

1. Pati Jinich
  
  Mar 21
  
  So happy you loved the enchiladas, Linda!
  
Carole Zavala

Mar 01

Hi Pati,

I can’t wait to try these – we had a restaurant called La Paz here in Laguna Beach, CA, that served Sanborn Enchiladas -but I think they had ground pork in them – when the restaurant closed, we pleaded for the recipes, but Mrs. Sanborn (we called her that) wouldn’t give an inch -so my girlfriends and I are going to try these soon. I love watching you cook…and then eat and enjoy your tasty dishes!
Gracias,

1. Pati
  
  Mar 05
  
  Oh I hope these are as good as the ones you remember, Carole. Have fun with your girlfriends.
  
BB

Feb 02

I haven’t seen you for awhile Pati. I have to try those frosted flake cookies, they sound delicious!!!
Also, I have made so many types of enchaladas, but not with mexican cream. I will try this. Thank you for being on the WCVE show today! It was a Blessing!
Have a great 2019 year!!

1. Pati
  
  Feb 03
  
  I hope you love the enchiladas and cookies, BB! And have a super yum 2019.
  
Anonymous

Jan 22

This is Pete I just want to let you know that I love watching your show. I love to cook and I use a couple of your recipes and they are truly awesome you have a great show keep it up

1. Pati
  
  Jan 22
  
  Oh thank you, Pete!
  
Dianita Jimenez

Jan 05

Patti, I am trying this dish today. My mom only made red chili enchiladas. Thanks for sharing this recipe. I completely enjoy your show. Could you please mention where you buy your beautiful blouses and jewelry. I feel that so much of this embroidered work is absolutely beautiful and just like cooking, it is an art. I love the Historical perspective associated with the foods you make. Gracias,for showing the world how multifaceted Mexican cooking is. I look forward to watching your cooking show.

1. Pati
  
  Jan 09
  
  I hope you love the enchiladas, Dianita! I get my jewelry and clothes from all over the place and some are gifts…and I also have the wonderful help of https://www.facebook.com/SybilStreetStylist/
  
George Ann

Jan 04

Thank you for this recipe. I made this but did not have quite the success I hoped for. The sauce was great but when I used the local corn tortillas I found that they were too thin. I later found your recipe for the tortillas and think this would have improved my outcome. I also noticed that I should have cooked the sauce longer (more than 5 minutes) to reduce it and thicken it. Lastly it would have been better if I did not add the 1/2 cup of water. I will try this again with my changes since the taste was fantastic. Just a note. I poached the chicken breast and this really made a difference in the quality and taste of the enchiladas. Really enjoy your show.

1. Pati
  
  Jan 04
  
  Yes give another go, George Ann!
  
Christine

Jan 03

How do you cook the chicken skin on/ bone in? In pan or boiled? We love your show on PBS!!!!!

1. Pati
  
  Jan 04
  
  Oh you can cook it your favorite way…or even buy a rotisserie chicken from the market. Enjoy the enchiladas, Christine!
  
  1. Christine
    
    Jan 04
    
    Thank you!!! You’re awesome!!!
    
    1. Pati
      
      Jan 04
      
      💕
      
Steven

Jan 01

This was very delicious, but my corn tortillas turned to mush. I followed the directions to a T and fried them as suggested in your cookbook (which is great BTW). Any ideas? Saw you for the first time over the weekend on PBS and immediately bought the cookbook :).

1. Pati
  
  Jan 04
  
  I’m so glad you found me on PBS, Steven! The trick to not getting your tortillas too fall apart is to heat them really well before dipping and stuffing and rolling them.
  
Chad

Dec 30

I will certainly be making this dish as it looks absolutely fabulous. So happy to see your new season on Amazon and I will be leaving a great review. Your show is awesome!

1. Pati
  
  Dec 31
  
  Aww thank you so much Chad!
  
Belinda

Dec 28

Can they be refrigerated?

1. Pati
  
  Dec 28
  
  Absolutely! You can save any leftovers in the fridge for a few days in an air tight container. Enjoy, Belinda!
  
  1. Beth
    
    Jun 13
    
    I like to chop the leftovers, heat them in a bit of oil till the edges are crispy; and toss those into a big green salad. Great lunch!
    
    1. Pati Jinich
      
      Jun 21
      
      Never thought about this to be honest Beth, I will have to try it 😉
      
Martha Munguia

Dec 28

These are wonderful! My finicky child and my grandson love them!!! Thank you for the recipe!

1. Pati
  
  Dec 28
  
  Thank YOU for giving them a try, Martha.
  
Walter

Dec 27

Hi Patti,
Why call this dish Swiss, you don’t use Swiss Cheese? The comment from Ana about the red tomatoes was very helpful. I am going to try both! You are a joy at late night TV. Walt

1. Pati
  
  Dec 28
  
  Oh the Swiss comes from Suizas, a word often used to name Mexican dishes that include copious amounts of cream and cheese…like in these enchiladas.
  
John

Dec 26

Great Balance of flavors with the tomatillos sauce. Prepped the corn tacos in an iron skillet before stuffing with chicken and rolling. Surprised that all rolled tacos split open after being placed in the baking dish before the sauce and cheese were added. So, cook the tacos longer, or less stuffing?

1. Pati
  
  Jan 04
  
  I’m so glad you liked the flavors, John! The tortillas need to be really well heated before being stuffed and rolled, so they don’t split. It may also be the brand of tortillas.
  
Nickole

Dec 17

Made these for dinner and the family LOVED them! So delicious

1. Pati
  
  Dec 18
  
  Yay!
  
Ana

Nov 21

Hi Pati! Making these today and all I have is red tomatoes. I did not find the green tomatillos, therefore can you make the exact same salsa with red tomatoes? Will it still be as good in flavor?

1. Pati
  
  Nov 29
  
  Sure, Ana! You can make them with red tomatoes and instead of green they will be red enchiladas. Should be super yum too.
  
Cindy

Oct 08

Thank you for sharing this recipe. The first time I tasted Enchiladas Suizas was at the Sanborns de los Azulejos in Mexico City when I was a child. I have very fond memories. Love your show – I never miss an episode.

1. Pati
  
  Oct 08
  
  I’m so glad you have such fond memories of this dish too, Cindy!
  
Yuridia

Sep 07

So do you add both the Mexican crema and the Latin crema to the tomatillo mixture?

1. Pati
  
  Sep 10
  
  You add either Mexican or Latin crema…whichever you prefer or can find, Yuridia.

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