Sanborns, a place where you can get coffee, a pair of socks, and a full meal all under one roof, is an institution in Mexico City. Founded in 1903, it’s a great place for everything from a snack to wondering why you were browsing electronics in the cafe. Sanborns reminds me of the randomness of a Cracker Barrel gift shop up north, but they take credit where credit is due.
Swiss Enchiladas, or “Swiss Enchiladas,” created in the 1950s at the iconic Sanborns cafe in Mexico City. The name of this dish reflects a Swiss twist on traditional Mexican enchiladas, a nod to the dairy-heavy Swiss dish (for a more traditional take, try our previous recipe).
Traditionally, enchiladas are filled with tortillas topped with hot sauce, usually made from red or green chiles. However, the mad scientist chefs at Sanborns invented a richer, creamier version. They took advantage of the European influence brought by Swiss immigrants to Mexico and introduced suizas, a cream-based sauce made from cream, salsa verde, and Monterey Jack cheese, layered on chicken-filled enchiladas.
This dish quickly became popular, offering a convenient and indulgent alternative to spicier versions of enchiladas. Today, Enchilada Suizas remain a staple of Mexican cuisine, representing a fusion of European and Mexican flavors that defines much of the country’s culinary history. I wanted to share my vegetarian version, with roasted sweet potato, onions, carrots, mushrooms. Topped with cream verde sauce, shredded pepper jack cheese, baked until the cheese begins to brown, and finished with, you guessed it, more cream sauce!
Servings: 4-6
Preparation time: 25 minutes
Cooking time: 45 minutes
Ingredients:
For Grilled Vegetables:
- 2 cups mushrooms, sliced
- 1 large sweet potato, peeled and diced
- 4 large carrots, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Suizas Sauce:
- 1 cup Mexican cream
- 1 cup salsa verde (store-bought or homemade)
- 1 cup shredded pepper jack cheese
- ¼ cup fresh cilantro, chopped
- 2 tablespoons lime juice
- Salt and pepper to taste
For Enchiladas:
- 12 corn tortillas
- 2 cups shredded cheese (pepper jack, cheddar, or mix)
- Fresh coriander leaves, chopped (for garnish)
Instruction:
1. Roast Vegetables:
- Preheat oven to 400°F (200°C).
- On a baking sheet, toss mushrooms, sweet potatoes, carrots, and onions with olive oil, cumin, garlic powder, salt, and pepper.
- Spread the vegetables in a single layer and roast for 30-40 minutes, or until tender and slightly caramelized. Stir until half cooked to ensure even roasting.
2. Making Suizas Sauce:
- In a medium saucepan, combine cream, salsa verde, and shredded pepper jack cheese.
- Cook over medium heat, stirring frequently, until the cheese is melted and the sauce is smooth and creamy, about 5 minutes.
- Add the cilantro leaves, lime juice, and season with salt and pepper to taste. Keep warm over low heat.
3. Assembling the Enchiladas:
- Reduce oven temperature to 350°F (175°C).
- Warm the tortillas: To make them more pliable, lightly toast them in a dry skillet or wrap in a damp towel and microwave for 30 seconds.
- Fill the tortillas: Place a spoonful of roasted vegetables on each tortilla, roll up, and place seam side down in a large baking dish.
- Pour about half of the Suizas sauce over the enchiladas, making sure they are evenly coated.
- Sprinkle grated cheese on top.
4. Bake:
- Bake for 15-25 minutes, or until cheese is melted and bubbly.
5. Serving:
- Remove from the oven and drizzle the remaining Suizas sauce over the enchiladas.
- That plate Enchiladas and serve it to your drooling guests.
Stephen Randallhas lived in Mexico since 2018 by way of Kentucky, and before that, Germany. He is an enthusiastic amateur chef and takes inspiration from a variety of different cuisines, with favorites including Mexican and Mediterranean. The recipe can also be found atYouTube.
