How is the sauce for Swiss enchiladas made?

The green sauce for Swiss enchiladas is not much different from that prepared for regular green enchiladas, as its recipe only requires an extra ingredient that gives this dish its characteristic creaminess.Like many other foods (Arab tacos or Hawaiian pizza, for example), Swiss enchiladas have nothing to do with the European country and are as Mexican as nopal. In fact, these enchiladas owe their fame to one of the emblematic restaurants of our country: Sanborns de los Azulejos.According to history, the original recipe for Swiss enchiladas dates back to the mid-19th century, when, after the fall of the empire, the butler of Maximilian of Habsburg's household emigrated to the capital and brought with him the recipes he used to feed the royal family, enchiladas among them.The butler would use his recipes to open a restaurant called “Café Imperial,” where Swiss enchiladas would be born. However, the story then splits into two versions. The first states that it was the butler's wife who named them “Swiss enchiladas,” as she named all the dishes in relation to the House of Habsburg.The second version dictates that it was one of the Sanborn brothers who named the enchiladas this way because the melted cheese reminded him of the snow on the Swiss Alps. Regardless of the origin of the name, there is no doubt that Swiss enchiladas are one of the most traditional dishes in our country.To prepare the creamy green sauce for Swiss enchiladas, the following ingredients are needed:1 kilogram of tomatillo5 serrano peppers (if you want it spicy)1/4 onion1 clove of garlic1 sprig of fresh cilantro1 cup of sour cream (milk can also be used)1/4 cup of chicken brothThe process is very similar to preparing green enchiladas, as you need to cook the tomatillos and the peppers, if you are adding them, and then blend everything together. Finally, the sauce is fried with a little oil over low heat.Lightly brown your tortillas, fill them with chicken, place them in a baking dish, cover them with the sauce, and add manchego or chihuahua cheese, then bake them in the oven at 180 degrees for about 15 minutes, and you will have the most delicious homemade Swiss enchilada sauce.