Sanborns’ Swiss Chicken Enchiladas

Sanborns’ Swiss Chicken Enchiladas

ChickenenchiladasEP712

Sanborns’ Swiss Chicken Enchiladas

Enchiladas de Pollo Suizas Sanborns

Recipe Yield

6 Servings

Cooking time

45 minutes

Rate this recipe

4 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

104comments inSanborns’ Swiss Chicken Enchiladas

  1. 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 😉

  2. 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/

  3. 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!

  4. 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 🙂

  5. 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!

  6. 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!

  7. 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!

  8. 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 😉

  9. 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 😉

  10. 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!

  11. 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!

  12. 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 😉

  13. 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!

  14. 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.

  15. 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.

  16. 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.

  17. 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!

  18. 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

      💕

  19. Geri Juen

    Oct 28

    Are the tortillas a white corn?

    1. Pati Jinich

      Oct 29

      You can use white or yellow corn tortillas, Geri.

  20. 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.

  21. 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.

  22. 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!

  23. 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…

  24. 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.

  25. 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.

  26. 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!

  27. 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!

  28. Roger

    Jun 06

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

    1. Pati Jinich

      Jun 06

      Thank you, Roger!

  29. 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!

  30. 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!

  31. 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!

  32. 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!

  33. 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.

  34. 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.

  35. 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!

  36. 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.

  37. 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.

  38. 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!

  39. 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/

  40. 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!

  41. 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

          💕

  42. 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.

  43. 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!

  44. 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 😉

  45. 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.

  46. 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.

  47. 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.

  48. Nickole

    Dec 17

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

    1. Pati

      Dec 18

      Yay!

  49. 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.

  50. 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!

  51. 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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