I know. Swiss and enchiladas aren’t two words you usually see together. I actually got this recipe from a cooking magazine years ago. I am not sure which one since I just tore it out and threw it into a recipe binder. But the recipe title was Enchiladas Suizas or Swiss Enchiladas. And apparently it is called that because it uses ALL the dairy products. Lots of milk, cream, butter and cheese. Supposedly it was Swiss immigrants to Mexico that introduced the cream-based sauce. I’m not a food historian but this is what the internets say. 😉
So instead of cooking chicken, I decided to pick up a rotisserie chicken. It saves time and isn’t much to fuss with. As you can see, this is a very creamy dish. It doesn’t have a whole lot of spice to it except for the diced green chiles. So we like to serve it with salsa, pico de gallo or lettuce and tomato on top.
for the filling:
1-2 tbsp. olive oil
1 small onion, finely diced
2 tsp. minced garlic
1 store-bought, fully-cooked, rotisserie chicken (about 2 cups diced chicken)
1 (4 oz.) can diced green chiles
1/4 cup sour cream
12-14 corn (or flour) tortillas
for the sauce:
2 tbsp. butter
2 tbsp. all-purpose flour
2 cups milk
1/2 block (4 oz.) cream cheese, softened to room temp.
salt & pepper, to taste
2 cups shredded Swiss cheese
dried parsley, for topping (optional)
Preheat oven to 350f degrees. Spray a 9×13 baking dish with nonstick cooking spray. De-bone your store-bought rotisserie chicken and cut meat into 1-inch chunks. I leave the skin on but you can remove it.
Heat olive oil in a large skillet over medium heat. Add in onion and saute for about 5 minutes (until tender.)Stir in garlic and saute for another minute.
Roll up and place seam side down into prepared baking dish. You should be able to get at least 12-14 enchiladas from this.
Whisk in flour until thickened.
*Cook’s Note: Corn tortillas like to split open. If you warm them up a bit first, it helps to keep them from splitting open while you wrap them up. However, you can avoid all of that by using flour tortillas. Also, my husband likes to eat his with a bit of taco sauce or salsa on top.
- 1-2 tbsp olive oil
- 1 small onion, finely diced
- 2 tsp minced garlic
- 1 store-bought rotisserie chicken
- 1 (4 oz) can diced green chiles
- 1/4 cup sour cream
- 12 corn tortillas, or flour tortillas
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1/2 block (4 oz) cream cheese, softened to room temp
- salt & pepper, to taste
- 2 cups shredded Swiss cheese
- dried parsley, for topping (optional)
- diced tomatoes
- sliced olives
- taco sauce
- Preheat oven to 350f degrees.
- Spray a 9x13 baking dish with nonstick cooking spray
- Heat olive oil in a large skillet over medium heat. Add in onion and saute for about 5 minutes (until tender.)
- Stir in garlic and saute for another minute.
- Stir in diced chicken, green chiles and sour cream.
- Season the mixture with salt and pepper.
- Continue to stir until warmed through (about 5-6 minutes.) Take off heat.
- Wrap tortillas in a paper towel and warm in the microwave for about 30 seconds .
- Spoon about 1/4 cup of the chicken mixture into each corn tortilla. Roll up and place seam side down into prepared baking dish. You should be able to get at least 12-14 enchiladas from this.
- In the same skillet, over medium heat, melt 2 tbsp. butter.
- Whisk in flour until thickened.
- Slowly pour in milk and whisk until sauce gently boils and thickens.
- Season with salt & pepper (note: I like to use garlic salt here)
- Whisk in softened cream cheese. Continue to whisk until smooth.
- Pour sauce over prepared enchiladas.
- Top with shredded Swiss cheese.
- Sprinkle dried parsley on top (optional)
- Bake covered for about 25-30 minutes until heated through and bubbly.
Corn tortillas like to split open. If you warm them up a bit first, it helps to keep them from splitting while you wrap them up. However, you can avoid all of that by using flour tortillas.