Sanborns’ Swiss Chicken Enchiladas
Enchiladas de Pollo Suizas Sanborns
Recipe Yield
6 Servings
Cooking time
45 minutes
Rate this recipe
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
161comments inSanborns’ Swiss Chicken Enchiladas
Carmen
Jun 09
Hi Pati,
Can I sub half and half instead of cream?
Thank you,
Carmen
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!
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!
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.
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! 😎
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,
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.
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!!
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!
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.
Pati Jinich
Apr 25
Yay! Thanks Ivonne 😉
Gayle Farmer
Apr 18
Delicious!! Thanks
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!
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 😉
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!
Pati Jinich
Apr 25
Have fun Laurence, and enjoy the Enchiladas Suizas 🙂
Karen Turner
Apr 17
Delicious! And easy to make!
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 …..
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.
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
Pati Jinich
Apr 25
Thanks so much Jana! Hope you are having a great afternoon 😉
Norma
Apr 16
Sounds delicious
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.
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 😊
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 😊
Pati Jinich
Apr 25
I know! Enchiladas Suizas are the best, enjoy 😉
Lucia abeytia
Apr 15
This sounds good going to try making these
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!
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
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.
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.
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 .
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!
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.
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
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!!!❤️❤️❤️
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.
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!
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!
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!
Pati Jinich
May 13
Thanks so much Tiffany, Sanborn’s enchiladas are the best 😉
Pascual Ugarte
May 08
How to you prepare chicken
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
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!
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.
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 😉
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
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!
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.
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.
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.
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!
Pati Jinich
Nov 12
💕
Geri Juen
Oct 28
Are the tortillas a white corn?
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.
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!
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?
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?
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.
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.
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.
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!
Pati Jinich
Jun 10
Thank you so much, Diana!
Roger
Jun 06
Hello Pati.
These enchiladas came out delicious!!!
Thank you
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.
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.
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!
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!!
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?
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
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
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,
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!!
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
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.
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.
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!!!!!
Pati
Jan 04
Oh you can cook it your favorite way…or even buy a rotisserie chicken from the market. Enjoy the enchiladas, Christine!
Christine
Jan 04
Thank you!!! You’re awesome!!!
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 :).
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!
Pati
Dec 31
Aww thank you so much Chad!
Belinda
Dec 28
Can they be refrigerated?
Pati
Dec 28
Absolutely! You can save any leftovers in the fridge for a few days in an air tight container. Enjoy, Belinda!
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!
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!
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
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?
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
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?
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.
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?
Pati
Sep 10
You add either Mexican or Latin crema…whichever you prefer or can find, Yuridia.