Pastel Azteca Suiza
"Mexican Swiss Style"
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October, 20, 2026
One of those easy dishes that can impress and yet be so simple.
I've had variations of this dish as enchiladas at the famous Sanborns Chain in Mexico which popularized the Suiza Style "Swiss Style"
Total Time: 2hrs 1/2
Serves 5 - 6 people
Method:
make veloute sauce by starting with roux, layer corn tortillas with chicken, cheese, salsa verde and veloute. reserve large portion of veloute for topping as well as salsa verde top with cheese. bake @ 350f for 1hr 1/2 till gold and bubbly.
Ingredients:
for structure:
18 - 20 corn tortillas
2 1/2 cups of shredded chicken
(breasts & thighs steamed with thyme or a store bought rotisserie chicken works too!)
1 1/2 cups of shredded cheese
(oaxaca or low moisture mozzarella)
3 tbsp of a neutral oil
1/2 of jar of herdez salsa verde
veloute sauce
veloute sauce:
1 jar of fond chicken bone broth
6 tbsp of unsalted butter
1/3 cup of flour
3 tbsp of chicken bullion powder
1/2 jar of herdez salsa verde
1/4 cup of straus heavy cream
1/4 cup of straus sour cream
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