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While Enchiladas are ubiquitous here in Texas, Enchiladas Suizas (Swiss-style) are harder to come by, though they're a long time favorite. Unlike the classic enchiladas, the Suizas are often made with flour tortillas, filled with spinach, and then topped with cream and salsa verde. The problem with this recipe is that the flour tortillas can get extremely soggy between the wilted spinach and the sauce. So after messing with this recipe, we came up with a version that can hold up to the moisture. To go straight to the recipe, you can scroll to the bottom of the page.
In addition to the classic spinach we added mushrooms and onions because, duh, they're delicious. However, it is essential to remove most of the moisture from the veggies in all three so that they don't make the tortillas too soggy. This is accomplished by seasoning (adding salt & pepper) the veggies while they sauté as the salt will draw out the moisture.
It's important to cook the mushrooms first, then add the onions, then the spinach. You don't want to overcook the spinach, or it will turn an unappetizing brown color. You want to just wilt it. You will most likely have to do it in batches, and you might be shocked by just how much it cooks down! Add a few more drops of oil as needed.
Once the spinach has just wilted, you can add about a tablespoon of Crema Mexicana: it's similar to sour cream but a bit thinner and not quite as tart. If you can't find any at your local Mexican grocery store, you can add 1 part water to 4 parts sour cream to get the correct consistency. If all the liquid from the veggies in the pan has begun to evaporate, you can add 1-2 tablespoons as you will need a bit of that liquid later. This is also when you can add your Bravado Garlic & Árbol Moruga Scorpion Hot Sauce. Don't add it all here, as you'll need some for topping. The smokey, earthy flavors of this hot sauce are an excellent compliment to the earthy mushrooms and the vegetal greens. We've also added the classic Mexican melting cheese: Queso Oaxaca. You can use mozzarella if you're having trouble finding it though.
Assembly is, for lack of a better term, more or less like making Lasagna. An essential feature of this dish is the use of corn tortillas rather than flour. By lightly frying the corn tortillas, we've added a bit of textural variation (a light crunch) to the final product, and the oil coating serves to keep the tortillas from getting too soggy too quickly. This recipe will comfortably serve two VERY hungry people. We absolutely loved this recipe, and we're sure you will too.
2 Tbsp - Salted butter
1 lb - Sliced mushrooms
1/2 tsp - Salt
1/2 tsp - Black pepper
8 oz - Baby spinach, raw
1/2 c - Crema Mexicana
1/2 c - Queso Oaxaca, shredded (mozzarella is fine)
1-2 c - Corn oil
5-7 Corn tortillas
- Queso Fresco (optional)
- Avocado (optional)
Heat your butter in a pan over medium heat, then add the mushrooms and cook until the mushrooms have just started to brown.
Then add the onions, salt, pepper, and cook until the onions are translucent. Preheat your oven to 375° F
Add the spinach (you may need to add it in 2-3 batches) and cook until the spinach is just wilted, and then add the Crema Mexicana, 1 teaspoon of the Bravado Spice Garlic & Árbol Moruga Scorpion Hot Sauce, and up to 2 tablespoons of water. Remove from heat and set aside.
In a pan, heat enough corn oil to cover the bottom 1/2 in up to medium-high heat (about 325°F). Then lightly fry the corn tortillas for about 30-45 seconds per side, or until they have just begun to brown and crisp.
Take a little bit of the liquid from the sautéed veggies, and spread it along the bottom of an oven save casserole dish that is not too much larger than the size of your tortillas. You can also add a little bit of cream to make sure the tortillas don't stick to the bottom.
Now, begin layering your enchiladas: first a tortilla, then enough of the veggies to cover most of the tortilla, then some shredded cheese, then another fried tortilla, until you are about 5-7 layers deep. Spread another thin layer of cream on top and a bit more of the Bravado Spice Garlic & Árbol Moruga Scorpion Hot Sauce.
Bake uncovered in a preheated 375°F oven for 12-15 minutes or until it has started to bubble. All the ingredients are already cooked, but the baking process helps all the flavors come together. Let cool, cut, and serve.