As I am still in Texas, I thought it completely appropriate to re-blog a favourite dish of mine. I wrote about it way back in May and wanted to share it again as it is one of the more popular blogs! My be-all-end-all favourite Mexican food dish is Enchilada Suizas. My favourite restaurant in the whole world is Rosa Mexicano in New York City location preferred: Upper West Side. Rosa serves the Enchiladas Suizas flawlessly, chicken is moist and shredded, the balances between the Tomatillo salsa, cream and cheese is outstanding, every bite is perfection.
Enchiladas are made in a variety of combinations, mostly all with chiles, red salsas and/or dark mole sauces. Enchiladas Suizas are different. The story is as immigrants came to settle in Mexico, they began to influence the culinary traditions around them. Some of these immigrants were Swiss, bringing with them dairy cows to make exotic cheeses and creams the locals had never tasted or seen before. As ingredients became readily available, the traditional enchilada dish soon married with cream and cheese to create what is now known as Enchiladas Suizas or Swiss-style enchiladas. Growing in popularity, the addition of cheeses and creams to a standard traditional dish like enchiladas blossomed into a beloved dish eaten throughout Mexico, the United States and is even now served through out Europe in authentic Mexican restaurants.
The classic recipe includes the following ingredients: double cream, Tomatillo sauce, corn tortillas, cooked and shredded chicken, shredded Monchego or Chihuahua cheese, and coarsely chopped coriander (cilantro). Other popular recipes will include additional flavours like onions, garlic, jalapeño chiles and sometimes cheddar cheese.
Bake and strip a whole chicken and just mix and heat the cream and Tomatillo sauce over low heat until blended. Assembling this dish is easy, just lay tortillas down one by one in casserole dish, filling each with shredded chicken and cheese. If you have sauteed onions, garlic or other ingredients, put them in now with cheese. Roll up and continue to next one until casserole is fill. Pour the heated mixture over the enchiladas, finish off with the shredded cheese on top.
Heat oven for 20-30 minutes on 200C/400F/gas mark 6/fan oven 180C. Strew chopped coriander and onions over the top and serve. Best with iced cold Mexican beer like Modelo, Corona, Dos Equis, and Tecate.
Whole Foods Market is perfect for the ingredients above. However, the Tomatillo sauce is harder to find. Go to Casa Mexicano located in Southeast London or go online at www.casamexicano.co.uk for proper canned Tomatillo sauce.