We were hosting a small Superbowl party and decided to make Enchiladas Suiza and kale salad.  We wanted to have Mexican food (since we won the right to host the party when we celebrated Three Kings Day with a Rosca) but also wanted to celebrate our Swiss heritage.  Enchiladas Suiza are chicken enchiladas topped with Swiss cheese…and they are delicious.  Our guests, the Coronas brought tamales, chips and guacamole,and Russ & Erica brought avocado-deviled eggs.  Oh and we also made fudge brownies (of course)

Enchiladas Suiza

The ingredients for Enchiladas Suiza are pretty straight forward: chicken breasts, green chili sauce, onions, jalapenos, and grated gruyere cheese.  And they are pretty simple to make.  It just takes a lot of steps.

First we prepared the chicken.  We poached the chicken breasts in water (with salt and pepper) until they were cooked through.  We let them cool a little bit and then we shredded them.  At first we used forks but then we just used our (clean) hands.  (We actually prepared the chicken on Saturday so we covered it with plastic wrap and put it in the fridge over night)

The next step was to chop the onions and jalapenos.  For the jalapenos we took out most of the seeds (because we don’t like the texture and they add heat). When we were done chopping, we washed our hands really really well.

Then we chopped the onions, sauteed them, added some chili powder and cumin and finally then added the green chile sauce.  Note we decided not to make it from scratch because we needed so much of it.  At this point we split the sauce in half and added the jalapenos to one half.  (We wanted to make two versions: one spicy and one normal).  We also added a mix of chili powder and cumin to the spicy version.

Finally it was time to assemble the enchiladas.  We poured a little sauce in our pan and als0 added some of the sauce to the chicken to keep it moist.  Then we set up an assembly line: chicken, tortiallas, pan and cheese.  We warmed the tortillas, put a little chicken in the center, sprinkled a little cheese inside and then rolled up.  Then we put them seam side down in the pan, covered with more sauce and then lots of grated cheese.

The final step was putting dollops of sour cream on top and baking at a 350 degree oven for 15-20 minutes.

Kale Salad:

We have made this many times so I won’t go through all the steps.  But basically you have to chop kale, brussel sprouts and almonds, then grate and add pecorino cheese and finally dress with a mustard vinagrette.  It’s a good idea to “massage” the kale too (otherwise it’s a little tough).

And here are the brownies.

It was a fun game to watch, but the food and the company were better!