Make Taqueria del Sol’s Enchiladas Suizas

1200-B Howell Mill Road, Atlanta. 404-352-5811, taqueriadelsol.com.

Taqueria del Sol has a ton of great rotating specials, several of which you have shared with us in the past. However, the recipe for the Enchiladas Suizas has always remained a mystery. When Eddie (Hernandez) came out with his amazing cookbook, I thought I would finally have the answer to what makes them so good, but alas, it was not meant to be. If there is a way to get Eddie to share this recipe, it would be greatly appreciated. — Chris Dunn, Senoia

We hear that this enchilada recipe was on the list for Taqueria del Sol chef and co-owner Eddie Hernandez’s cookbook, “Turnip Greens & Tortillas” (Rux Martin, 2018), but some recipes had to be sacrificed. This was one of them. Ever generous, Hernandez was happy to share the recipe with readers.

“This creamy, cheesy casserole is said to have originated in Mexico City in the 1950s,” he said. “‘Suizas’ means ‘Swiss’ and probably refers to the large amount of dairy in this dish. Because it is baked with lots of cheese, like a lasagna, it travels well and makes a great dish to take to a party.”

You can control the amount of heat in the creamy sauce by removing some or all of the seeds and membranes from the peppers before pureeing them with the cream cheese and other ingredients. Make the chicken filling up to a day ahead, then when you’re ready to serve, it’s just a matter of assembling the enchiladas and heating them up.