Swiss Enchiladas
These Swiss Enchiladas are draped in a creamy salsa verde, offering a comforting and hearty meal that brings joy to family gatherings.
Ingredients
For the Sauce
- 2 cups salsa verde This vibrant sauce serves as the foundation.
- ¼ cup packed cilantro (optional) Enhances the salsa verde with a fresh herb note.
- ¾ cup Mexican crema Adds creaminess to the sauce.
For the Filling
- 2 ½ cups cooked shredded chicken Provides the hearty filling for the enchiladas.
- Kosher salt to taste Kosher salt Elevates the flavors.
- 3 cups shredded Chihuahua cheese Lends richness to every bite.
For the Tortillas
- 12 pieces corn tortillas Wraps the chicken filling.
- 1 tablespoon vegetable oil Helps cook the tortillas and prevents sticking.
- Sliced onions for topping sliced onions Adds a fresh contrast to the dish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large blender, combine the salsa verde and cilantro (if using) and blend until smooth.
- Pour the salsa verde blend into a medium saucepan and cook on medium heat for about 1 minute; then stir in the Mexican crema.
- In a bowl, mix the shredded chicken with ½ cup of the green cream sauce; season with Kosher salt.
- Warm tortillas in the microwave for about 1 minute or fry in oil for 10 seconds on each side.
Assembly
- Spread ¼ cup of the green cream sauce in a 9x13-inch baking dish.
- Fill each tortilla with 3 tablespoons of the chicken mixture and 1 ½ tablespoons of cheese; roll it up and place in the dish.
- Pour the remaining green cream sauce over the enchiladas and sprinkle with more Chihuahua cheese.
Baking
- Bake for 15-20 minutes until the cheese is melted and bubbly. Garnish with sliced onions before serving.
Notes
Serve with a side salad or tortilla chips. For a vegetarian option, substitute chicken with black beans. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for 3 months.