Swiss Enchiladas
A comforting twist on traditional enchiladas, these Swiss Enchiladas are filled with shredded chicken and tomatillo salsa, topped with a creamy sauce and melted cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Ingredients
Scale
- 12 corn tortillas
- 2 cups shredded cooked chicken
- 2 cups tomatillo salsa
- 1 cup sour cream
- 1 cup shredded cheese (such as cheese blend or Mexican cheese)
- 1/2 cup chopped onion
- 1 tablespoon olive oil
- Salt to taste
- Cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Sauté the onion in olive oil over medium heat until translucent.
- Mix the shredded chicken with tomatillo salsa and season with salt.
- Warm the corn tortillas until soft and flexible.
- Fill each tortilla with the chicken mixture and roll tightly.
- Prepare the creamy sauce by mixing sour cream with remaining tomatillo salsa.
- Spread the sour cream mixture over the rolled enchiladas.
- Sprinkle with shredded cheese.
- Bake for 20-25 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh cilantro before serving.
Notes
These enchiladas can be stored in the fridge for up to 3 days or frozen for about 2 months. Reheat by thawing overnight in the refrigerator and warming in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Find it online: https://pennykitchenz.com/swiss-enchiladas/