Enchiladas Suizas

Instructions

1. Prepare the tomatillo sauce
   Place tomatillos, onion, garlic, and jalapeños in a large saucepan. Cover with water and bring to a boil over medium-high heat. Reduce heat and simmer for about 10 minutes, until tomatillos are soft. Drain and transfer to a blender. Add cilantro and blend until smooth.
2. Cook the sauce
   Heat 2 tablespoons of oil in a large saucepan over medium heat. Carefully pour in the tomatillo mixture (it may splatter) and add cumin. Bring to a simmer and cook for 5 minutes, stirring occasionally. Stir in the chicken broth and 1/2 cup of heavy cream. Simmer for another 5 minutes until slightly thickened. Season with salt and pepper to taste.
3. Prepare the tortillas
   Preheat oven to 375°F (190°C). Heat a small amount of oil in a skillet over medium heat. Briefly fry each tortilla for about 10 seconds per side until pliable but not crisp. Drain on paper towels.
4. Assemble the enchiladas
   Spread 1/2 cup of the tomatillo sauce in the bottom of a 9x13-inch baking dish. Dip each tortilla in the sauce, then place on a work surface. Fill with about 1/4 cup shredded chicken and 1 tablespoon of Swiss cheese. Roll up and place seam-side down in the baking dish.
5. Add sauce and cheese
   Pour the remaining sauce over the enchiladas, making sure they're completely covered. Drizzle the remaining 1/2 cup of cream over the top. Sprinkle with the remaining Swiss cheese and all of the Monterey Jack cheese.
6. Bake the enchiladas
   Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and beginning to brown in spots.
7. Serve
   Let stand for 5 minutes before serving. Garnish with additional cilantro leaves. Serve hot with optional sides like Mexican rice, refried beans, or a simple green salad.