Does no one else like enchiladas suizas?

[vtnewbie]

The ooey-gooey kind, dripping with a creamy queso (mennenito, or your favorite), chunks of chicken, just-soft onions, coarsely chopped cumin seeds, and some mild fresh anchos, with cream poured over the top and baked to set, with some dry cheese crumbled over the top?

I don't see this dish praised in foodie literature. It should be.

[ratgirlagogo]

Gee, I love them too. Many places around here make good ones. I had no idea this was a controversial opinion.

[coll]

That's the way I've been making enchiladas since the 70s, don't know any other way. Dip the corn tortillas in heavy cream, fill and then pour the rest of the cream over all. My recipe calls for swiss cheese (as in "suiza"), but I use whatever cheese I have around.

[Will Owen]

First I tried were frozen from Van de Kamp's - best damn frozen Mexican thing I'd ever had. Then my girlfriend and some other women where were living made some one night, introducing me to the taste of cilantro, which I immediately hated and then fell in love with (yes, it tastes like soap, but in a GOOD way). Then I found a few decent recipes and have been making them whenever I had the urge and the diet could stand them.

My method is certainly less authentic than vtnewbie's, and it does vary quite a bit, but it always has both brown and green onion, coarsely chopped green chiles (fresh poblanos nowadays) and plenty of cilantro in a reduced cream, with the tenderest chicken I can generate, usually poached whole and then pulled off the bone (though I have used supermarket rotisserie chicken, and it was good). Everything is combined, the tortillas are dry-fried and brushed with an enchilada sauce, then the filling is dipped out with a slotted spoon and laid into the tortillas and rolled up. The remaining liquid is poured over the lot, more fresh green onion and cilantro spread over, then whatever shredded cheese I prefer at the time. Baked until bubbly and crunchy around the edges. A pan of these is two good meals for us, or enough for company plus a lunch for me.

Better make some now that you've got me all excited...

[Veggo]

Often they are smothered with a cheap canned tomatillo sauce that overwhelms the more subtle flavors you describe. A fresh poblano sauce would be incredible.
Apart from the 8 years I lived in Texas, I rarely see them offered on menus. No idea why.

[tracylee]

I love the enchiladas suizas at my local Mexican joint, although I always get them as cheese enchiladas.