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Enchiladas Suizas
with Summer Squash, Poblano Pepper & Creamy Salsa Verde
55 MIN
2
Servings
From the Test Kitchen
Enchiladas suizas, or Swiss enchiladas, are said to be named for Swiss immigrants to Mexico who brought their love of dairy to the country’s cuisine, resulting in a range of traditional dishes with European influence. We’re filling our take on the enchiladas with yellow summer squash, poblano pepper and jasmine rice, then covering them in a delectable salsa verde (a tangy, tomatillo-based green sauce) turned “Swiss” with a little sour cream.
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tried-and-true
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tips & techniques
step-by-step
instructions
1
Cook the rice:
Preheat the oven to 475°F. In a small pot, combine the rice, a big pinch of salt and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Transfer to a large bowl. Rinse and wipe out the pot.
2
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Remove and discard any tomatillo husks; small dice. Peel and mince the garlic. Using a peeler, remove the lime rind, avoiding the pith. Mince to get 2 teaspoons of zest (or use a zester). Quarter the lime. Small dice the squash. Roughly chop the cilantro leaves and stems. Stack the tortillas on a plate; cover with a damp paper towel. Remove and discard the stem, ribs and seeds of the poblano, then small dice; immediately wash your hands and work surface afterwards.
3
Make the salsa verde:
In the pot used to cook the rice, heat 2 teaspoons of olive oil on medium-high until hot. Add the tomatillos and garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Add 2 tablespoons of water; cook, occasionally smashing the tomatillos with a spoon, 8 to 10 minutes, or until softened. Remove from heat; stir in half the sour cream and the juice of 2 lime wedges. Season with salt and pepper to taste.
4
Cook the squash & poblano:
While the salsa verde cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the squash, poblano and spice blend; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until browned and softened. Transfer to the bowl of cooked rice.
5
Make the filling & assemble the enchiladas:
While the salsa verde continues to cook, to the bowl of cooked rice and vegetables, add the lime zest, half the cilantro, half the cheese and remaining sour cream. Stir to combine; season with salt and pepper to taste. Place the tortillas on a clean, dry work surface. Spread about ⅓ cup of the filling into the bottom of a baking dish. Divide the remaining filling between the tortillas; tightly roll up each tortilla around the filling. Carefully transfer the rolled tortillas to the baking dish in a single layer, seam sides down.
6
Finish & serve your dish:
Evenly top the assembled enchiladas with the salsa verde and remaining cheese. Bake 10 to 12 minutes, or until lightly browned and heated through. Remove from the oven and let stand for at least 2 minutes. Garnish with the remaining cilantro. Serve with the remaining lime wedges on the side, if you’d like. Enjoy!
1
Cook the rice:
Preheat the oven to 475°F. In a small pot, combine the rice, a big pinch of salt and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Transfer to a large bowl. Rinse and wipe out the pot.
2
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Remove and discard any tomatillo husks; small dice. Peel and mince the garlic. Using a peeler, remove the lime rind, avoiding the pith. Mince to get 2 teaspoons of zest (or use a zester). Quarter the lime. Small dice the squash. Roughly chop the cilantro leaves and stems. Stack the tortillas on a plate; cover with a damp paper towel. Remove and discard the stem, ribs and seeds of the poblano, then small dice; immediately wash your hands and work surface afterwards.
3
Make the salsa verde:
In the pot used to cook the rice, heat 2 teaspoons of olive oil on medium-high until hot. Add the tomatillos and garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Add 2 tablespoons of water; cook, occasionally smashing the tomatillos with a spoon, 8 to 10 minutes, or until softened. Remove from heat; stir in half the sour cream and the juice of 2 lime wedges. Season with salt and pepper to taste.
4
Cook the squash & poblano:
While the salsa verde cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the squash, poblano and spice blend; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until browned and softened. Transfer to the bowl of cooked rice.
5
Make the filling & assemble the enchiladas:
While the salsa verde continues to cook, to the bowl of cooked rice and vegetables, add the lime zest, half the cilantro, half the cheese and remaining sour cream. Stir to combine; season with salt and pepper to taste. Place the tortillas on a clean, dry work surface. Spread about ⅓ cup of the filling into the bottom of a baking dish. Divide the remaining filling between the tortillas; tightly roll up each tortilla around the filling. Carefully transfer the rolled tortillas to the baking dish in a single layer, seam sides down.
6
Finish & serve your dish:
Evenly top the assembled enchiladas with the salsa verde and remaining cheese. Bake 10 to 12 minutes, or until lightly browned and heated through. Remove from the oven and let stand for at least 2 minutes. Garnish with the remaining cilantro. Serve with the remaining lime wedges on the side, if you’d like. Enjoy!
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