Swiss enchiladas are one of those dishes that many consider quintessentially Mexican, but their history has an unexpected twist: they were born in Mexico, yes, but inspired by European ingredients and cooking techniques, particularly from Swiss tradition.
Their origin is linked to an iconic restaurant in the capital and to the era when international cuisine was beginning to blend with the country’s gastronomy.
How did Swiss enchiladas come about?
Although their name suggests they come from Switzerland, Swiss enchiladas originated in Mexico City in the mid-20th century, at the Sanborns restaurant. At that time, this iconic establishment sought to innovate its menu by incorporating elements of European cuisine, which was very popular among the urban classes.
The idea was simple yet innovative: to take the classic enchilada format and give it a twist with creamy sauces and melted cheeses, ingredients more typical of European recipes than traditional Mexican cuisine. The result was so successful that they soon became one of the most popular dishes on the menu.
The name doesn’t come from any ancient Swiss recipe, but rather from the generous use of cream and melted cheese, elements for which Switzerland is famous. For many diners at the time, dairy products immediately evoked the Alpine country and its cheesemaking tradition, hence the dish’s nickname, “Swiss.”
While Mexico already had a long history of local cheeses—such as Cincho, Panela, and Adobera—the use of European-style melted cheese gave these enchiladas a distinct and striking identity.
Swiss enchiladas quickly became popular. Over time, other restaurants began to replicate and adapt the recipe. Some versions use creamy green sauce; others, red sauce enriched with cream. The unifying element is always the melted cheese, that golden touch that distinguishes them from other traditional enchiladas.
Their expansion coincided with a time when Mexican gastronomy was beginning to experiment with fusions, foreign influences, and urban trends. Swiss enchiladas became an early symbol of this blend of tradition and modernity.
Unlike other dishes of foreign origin that were completely adopted and transformed, Swiss enchiladas were born with a dual identity: Mexican in form, European in inspiration.
Today, they are part of the everyday repertoire of small, family-run restaurants, and classic cafes, where they coexist with traditional recipes such as entomatadas, red enchiladas, and enchiladas mineras.
For many, their appeal lies in that balance between the familiar and the new: a filled tortilla—as in any enchilada—but bathed in a mild sauce and topped with melted cheese that adds a comforting touch.
Homemade Swiss Enchiladas Recipe
For those who want to recreate them at home, here’s a classic version:
Ingredients (serves 4):
12 corn tortillas
2 cooked and shredded chicken breasts
6 tomatillos
1 clove of garlic
1 small piece of onion
1 serrano pepper (optional)
1/2 cup of cream
1 cup of milk or chicken broth to thin the sauce
1 cup of shredded Manchego or Chihuahua cheese
Oil for frying
Salt to taste
Source: mexicodesconocido
