|A few years ago someone shared this recipe which is a pretty faithful rendition of the enchiladas suiza at Buho's.
Be warned it is not exactly heart healthy.
Saute boneless, skinless chicken breasts or thighs (depending on whether you want white or dark) in olive oil and butter until done. Make sure that you use plenty of oil because you don't want the chicken to get crisp at all, just cooked through.
The bottled stuff is called Mexican Green Sauce by La Coste˝a. A can of Herdez Green Sauce also works. The main ingredients are tomatillos and jalapenos. Heat a saute pan to medium high, pour in the green sauce, about one cup for two servings, and wait until it begins to bubble. When it does, turn the heat down to low and begin to pour in 1/2 to 3/4 cup of heavy cream a little at a time and whisk for at least three to five minutes until the mixture begins to thicken. Pull off the burner and let it sit for a few minutes while you prepare the rest.
Heat up tortillas so that they are maleable, add pieces of chicken and fold, pour sauce over top, grate Swiss and Mexican cheese (try the white manchego cheese) on the top and pop in the microwave for a minute to melt the cheese. Add shredded lettuce on the side.