Chicken Enchilada Suizas Casserole


Here is a great casserole take on Enchiladas Suiza. The swiss cheese originated from Swiss immigrants that moved to Mexico and started dairies that produced creams and cheese. This was their variation on enchiladas.

Chicken Enchilada Suizas Casserole


  • 4 medium poblano peppers
  • 2 Tbsp olive oil
  • 1 jalapeno, small dice
  • 2 medium onions, medium dice
  • 4 cloves garlic, minced
  • 12 medium tomatillos, peeled, rinsed and quartered
  • 1 small handful cilantro leaves, chopped
  • 1 tsp cumin
  • 1 Tbsp honey
  • 4 cups chicken stock
  • Salt and fresh ground black pepper
  • 1 lime, juiced
  • 2 pounds cooked chicken, meat pulled or shredded
  • 12 (6-inch) flour tortillas or 16 (5-inch) corn tortillas, softened over flame or dry skillet
  • 1 cup Mexican crema, creme fraiche, or sour cream
  • 1 ½ cups shredded Swiss cheese
  • 1 ½ cups shredded Monterey Jack cheese


  1. Heat the broiler to high.
  2. Arrange the poblanos and tomatillos on a sheet pan.
  3. Put them under the broiler and char until blackened an all sides.
  4. Put the peppers in a bowl and cover tightly with plastic wrap.
  5. Allow the peppers to sit until cool enough to handle.
  6. Peel and seed the peppers.
  7. Heat the olive oil in a skillet over medium high heat.
  8. Add the jalapeno, onions, and garlic.
  9. Cook until the onions soften.
  10. Put the tomatillos and a small handful of cilantro in a food processor.
  11. Coarsely chop the poblanos and add them to the processor.
  12. Process until almost a smooth sauce forms.
  13. Pour the sauce into the skillet and stir to combine.
  14. Stir in the cumin, honey and stock, and season with salt and pepper, to taste.
  15. Reduce the heat and simmer about 20 minutes.
  16. Add the lime juice and turn off the heat.
  17. Pour a thin layer of sauce into the bottom of a medium casserole dish.
  18. Layer in 3 flour tortillas or 4 corn tortillas then top with some shredded chicken.
  19. Dot with some sauce and small spoonfuls of sour cream.
  20. Sprinkle with a little Swiss and Jack cheeses.
  21. Repeat twice more.
  22. Preheat the oven to 375 degrees .
  23. Bake until heated through and bubbly on top, about 30 minutes.

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