Swiss Enchiladas
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5 from 1 vote

Swiss Enchiladas

Swiss Enchiladas are cream-based! Corn tortillas stuffed with a creamy chicken mixture and topped a cream sauce and even more cheese!
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Keyword: Swiss Enchiladas
Servings: 6
Calories: 816kcal
Author: Brandie @ The Country Cook

Ingredients

For the filling:

  • 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

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
  • topping:

For the topping:

  • 2 cups shredded Swiss cheese
  • dried parsley, for topping (optional)

Serving suggestions:

  • lettuce
  • diced tomatoes
  • sliced olives
  • salsa
  • taco sauce

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 816kcal | Carbohydrates: 34g | Protein: 55g | Fat: 50g | Saturated Fat: 21g | Cholesterol: 198mg | Sodium: 422mg | Potassium: 657mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1020IU | Vitamin C: 8.1mg | Calcium: 480mg | Iron: 3.2mg