The dish’s name reflects its Swiss-inspired twist on traditional Mexican enchiladas, a nod to the dairy-heavy Swiss cuisine (for a more traditional take, try our previous recipe). Enchiladas ...
I sautéed them for about 12 minutes on each side, diced them, and combined them with the tomato and bell-pepper sauce. I let the chili simmer for another 20 minutes. Garten's recipe didn't ...