A creamy, cheesy, comfort-food take on enchiladas. The name of this dish means "Swiss enchiladas," not because it's a Swiss recipe but because of the generous use of dairy as compared to the more traditional Enchiladas Rojas.
Soak tomatillos for a minute or two in hot water. Their husks will slip off easily and the sticky coating will wipe away much more easily. Warming up your tortillas a bit will also make them more pliable for rolling--you can pop them in the microwave for 10-15 seconds or heat (wrapped in parchment-lined foil) in a 350 degree oven for a few minutes.