Swiss Enchiladas

Hi, welcome to Jauja Cocina Mexicana. My name is Janet, and look what we're making today. Swiss enchiladas. Traditional Swiss enchiladas. They're creamy, they're good. Stay with us. Let me list the ingredients for you. We start by toasting the sesame seeds, and be careful not to burn them, otherwise the sauce is going to be bitter. And when it changes color and it smells wonderful, then you know it's toasted. Let's take it out. I transferred it to the Mexican mortar or molcajete. I let it cool off, and now it's ready for grinding. Okay, it's ready. Let's take it out from here. I have already cooked my tomatillos, chiles, onion, and some garlic. Now let's start the salsa in my Mexican mortar. I have two garlic cloves that I already cooked, and one raw garlic, a small one, plus my salt. And let's start grinding everything. And the reason that I use the molcajete is because this fine paste will give a wonderful flavor to the sauce, and that cannot be achieved with a blender or food processor. Let's start grinding the chiles, and I always combine jalapeños and serranos for a better flavor. I know what you're thinking, and you're saying, I'm not going to use that many chiles, but remember I'm Mexican. You can always use less, or you can use the chiles without the veins and the seeds. This is ready to go to the food processor. We cannot leave all this goodness here, so let's use some water from the tomatillos and scrape this off. Let's use the onions and the tomatillos, and we grind it all together. This is ready. Now let's infuse this oil with the flavor of this garlic. And now that it's dark, let's take it out and fry the salsa. This sauce has been cooking at medium heat for 15 minutes. I'm going to turn it off, and I'm going to let it cool down. This salsa is already cool. I need it to cool it down, because I don't want to ruin my cream. And the reason these enchiladas are called Swiss is because of the use of so many dairy products. And this will give the salsa a special creamy flavor and texture. We only need a couple of spoonfuls to do this. Beautiful. I was able to incorporate the cheese and the cream with the sauce very nicely. Now we have to add the sesame seed. Let's integrate this sauce into this one, and let's take it back to the stove so we can round out all the flavors. I'm cooking the sauce. The only thing I don't want to do is I don't want to let it boil. And to assemble our enchiladas, let's fry the tortillas. I made my own here at home. Let's put the chicken, a little bit of the sauce to give it more flavor. Let's roll it. Let's place it here facing down, and let's make another one. Let's smother them with lots of salsa, because all the goodness is in this salsa. And lots of cheese, and it goes to broil in the oven. The cheese is already melted, and it smells wonderful. Enjoy. Thank you for being with us. I'll see you in the next recipe.