Enchiladas Suizas Casserole – Genuine Retro Cookery (Vegetarian)

My grandmother moved with her kids to Mexico for part of their highschool years. She brought Mexican cookery back with her to 1950s America, which resulted in recipes like this one, because even just across the border, in Houston, she wasn’t able to get the ingredients she needed to make real Mexican food. So she subbed what she could find.

Ugh, it’s so good. So caloric and inaccurate. So retro. I love this recipe.

For the Sauce
– 1 foil package cream cheese or neufchatel
– 2 lg. jars medium salsa (something cheap & heavy on the tomatoes like Pace) or 5 cans salsa casera (I use Herdez).

For the Filling
– shredded Monterey Jack
– shredded queso quesadilla (if you can get it) or shredded mozzarella
– cooked chicken breast, cut in strips (optional)

You’ll Also Need
– white corn tortillas (or flour tortillas if you can’t find corn)
– glass baking dish
– saucepan

Preheat oven to 350 degrees F, 280 degrees C.

1. Melt the cream cheese over low heat and add the salsa. Stir to combine. Turn up to medium and simmer until the sauce is bright orange, about 20 minutes. Let cool fully.

2. Dip each tortilla in the sauce, then fill with a bit of each of the cheeses (and a strip of chicken if you’re using it). Roll into a tube, and put in the baking dish, with the flaps down.

3. Pack the enchiladas close together to fill the dish entirely. When you finish a layer, top with more cheese, and if you like your enchiladas heavy on the sauce, with sauce too. Bake in the oven until bubbly and gooey. Let cool a bit before you serve.

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All of my recipes are licensed under CC BY-NC-SA.