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From the Culinary SOS archive: Enchiladas suizas

March 4, 2011 |  3:01 pm

EnchiladassuizasI got an e-mail this morning from Nancy, asking for a recipe for enchiladas suizas:

"Sometime back in the 80's, SOS printed a terrific enchilada suiza recipe. I used it for years and it was always a big hit. A while back while cleaning out drawers, the recipe was lost. Can you find it?"

I checked the archive and tracked down a couple of great recipes for this favorite dish.

The first, Martine Hecht's enchiladas suizas, has run at least twice in our Culinary SOS column, including 1988 and 1990. The recipe was a winner at a cooking contest at L.A.'s famed Le Dome restaurant back in 1979.

The second is from former Test Kitchen Director Donna Deane, who came up with this low-fat version as a way to use leftover turkey after Thanksgiving, though you can substitute chicken.

And click here for more Culinary SOS recipes. If you have a favorite restaurant recipe you'd like to request, feel free to e-mail me at noelle.carter@latimes.com. I'll do my best to track it down.

-- Noelle Carter


Photo: Donna Deane's low-fat enchiladas suizas. Credit: Iris Schneider / Los Angeles Times 


4 (1 1/2-pound) or 2 (3-pound) chickens

Boiling salted water

3 (7-ounce) cans diced green chiles

2 1/2 pounds Jack cheese, shredded

15 tortillas (corn or flour)

1/2 cup oil

2 pints whipping cream

Cook chickens in boiling salted water to cover until tender, about 40 minutes. Drain, reserving stock for other use. Bone and cube chicken. Combine cubed chicken with chiles and 3/4 of cheese.

Soften tortillas in heated oil. Heat cream. Dip each tortilla in hot cream. Place about 1/2 cup of chicken mixture in center of each tortilla. Fold sides over mixture and place seam-side down in greased large baking pan. Pour remaining cream over enchiladas and sprinkle with remaining cheese. Bake at 450 degrees about 30 to 45 minutes or until golden and cheese is melted. Serve with sliced tomatoes, or guacamole, if desired. Makes 15 enchiladas. 

Note: About 4 cups cubed cooked chicken or turkey may be substituted.



1 pound tomatillos, husked and quartered

2 cloves garlic, coarsely chopped

1/2 small onion, cut into chunks

1 serrano chile, halved and seeded

1 (14.5-ounce) can nonfat chicken broth


Bring tomatillos, garlic, onion, chile and nonfat chicken broth to boil in saucepan. Reduce heat and simmer until tomatillos and onions are tender, about 15 minutes.

Puree salsa in food processor or blender. Return to saucepan, bring to boil and simmer to reduce to 2 1/2 cups. Season to taste with salt.


3 to 4 cups shredded leftover white turkey meat or chicken

Salsa verde

1/2 cup cilantro leaves


8 (7-inch) flour tortillas

1 cup low-fat sour cream

1/2 cup fat-free mozzarella cheese, shredded

1 tablespoon chopped cilantro

Combine turkey meat with about 1/3 cup salsa verde and cilantro leaves. Season to taste with salt. Divide into 8 portions and spoon onto each of 8 tortillas and roll up crepe style.

Spoon about 1/3 cup salsa verde over bottom of large baking dish. Arrange filled tortillas on top. Pour remaining salsa verde over enchiladas, then spread with sour cream. Sprinkle with cheese and bake at 400 degrees until enchiladas are heated through, about 25 minutes. Garnish with chopped cilantro and serve.

Makes 8 enchiladas.

Each enchilada about: 256 calories; 423 mg sodium; 39 mg cholesterol; 8 grams fat; 27 grams carbohydrates; 17 grams protein; 2.10 grams fiber.