This cheesy, creamy dish originated at a Sanborns café in Mexico City in 1950. Its name, "Swiss enchiladas," alludes to its copious use of dairy.
We learned an interesting technique with this recipe: leave the seeds inside the chiles so that they'll mingle with the stuffing, adding a little spark of heat.
This rich, comforting dish is the perfect meal to eat on a cold winter night.
Platters of this unexpectedly elegant dish seem to go out to almost every table at Rao’s.