1. Drain the tomatillos and discard the liquid.
2. Finely grind the dried chilies in a blender or spice grinder.
3. Place the tomatillos, sour cream, Emmental cheese, egg, onion, garlic, ground chilies, and instant broth powder into a blender and blend until smooth and creamy.
4. Simmer the sauce gently in a pan over medium heat for about 3 minutes, then set aside.
5. Briefly dip the corn tortillas into hot oil until soft and pliable.
6. Fill each tortilla with the chicken and roll up.
7. Spoon a little sauce into a baking dish, arrange the enchiladas on top, cover with the remaining sauce, and sprinkle with butter cheese.
8. Bake in a preheated oven at 180 °C (fan-assisted) for 8–10 minutes, until the cheese is fully melted and lightly golden.
9. Serve hot and enjoy.

Anyone who has spent time in Mexico knows Sanborns — an iconic restaurant chain where people gather for breakfast, lunch or simply a coffee. One of its most famous dishes is Enchiladas Suizas: soft corn tortillas filled with shredded chicken and covered in a creamy green tomatillo sauce, lightly baked until perfectly melted.

This version stays close to the original. Tomatillos provide a fresh, gentle acidity, balanced with sour cream, cheese and a mild heat from serrano or jalapeño chiles. Unlike many European adaptations, this sauce is smooth, subtle and comforting rather than tomato-heavy.

The tortillas are briefly softened in oil, filled, rolled, laid on a bed of sauce and baked with cheese — just as they are served in Mexico. A simple, honest dish that showcases the elegance of traditional Mexican home-style cooking beyond Tex-Mex.