Swiss Enchiladas are cream-based! Tortillas stuffed with a creamy chicken mixture and topped a cream sauce and even more cheese!
CREAMY SWISS ENCHILADAS RECIPE
I know. Swiss and enchiladas aren't two words you usually see together. I actually got this recipe from a cooking magazine years ago. 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.
TIPS FOR MAKING THIS CHICKEN RECIPE:
- 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.
- This is traditionally made with corn tortillas - however - I find corn tortillas hard to roll up without them splitting so I prefer flour tortillas for tase of preparation.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
for the filling:
diced green chiles
soft-taco sized flour tortillas (or corn)
for the sauce:
salt & pepper, to taste
shredded Swiss cheese
Optional topping suggestions:
pico de gallo
HOW TO MAKE CREAMY SWISS ENCHILADAS:
Preheat oven to 350f degrees. Spray a 9x13 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.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.Spoon about ¼ cup of the chicken mixture into each tortilla. If using corn tortillas, you'll want to wrap them in a paper towel and warm in the microwave for about 30 seconds so they are a bit easier to roll up.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 you used for the chicken mixture, melt 2 tablespoon butter over medium heat.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 with aluminum foil for about 25-30 minutes until heated through and bubbly.
CRAVING MORE RECIPES? GIVE THESE A TRY!
CREAMY SWISS ENCHILADAS
For the filling:
- 1-2 tablespoon olive oil
- 1 small onion, finely diced
- 2 teaspoon minced garlic
- 1 store-bought rotisserie chicken
- 1 (4 oz) can diced green chiles
- ¼ cup sour cream
- 10-12 soft-taco sized flour tortillas, (or corn tortillas)
For the sauce:
- 2 tablespoon butter
- 2 tablespoon all-purpose flour
- 2 cups milk
- ½ block (4 oz) cream cheese, softened to room temp
- salt & pepper, to taste
For the topping:
- 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 ¼ cup of the chicken mixture into each tortilla. Roll up and place seam side down into prepared baking dish. You should be able to get about 10-12 enchiladas from this.
- In the same skillet, over medium heat, melt 2 tablespoon 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.