Swiss Enchiladas
A comforting and cheesy dish featuring corn tortillas filled with shredded chicken and smothered in a creamy green sauce, baked to perfection.
Ingredients
Main Ingredients
- 12 pieces Corn tortillas Thicker ones are better for rolling.
- 2 cups Shredded chicken Use rotisserie or leftover chicken.
- 1 cup Creamy green sauce Homemade or store-bought tomatillo crema.
- 2 cups Shredded cheese Swiss and/or Monterey Jack.
- 1 medium Onion, chopped
- 2 tablespoons Cooking oil Neutral oil for sautéing.
- 0.5 cup Chopped cilantro Optional garnish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a skillet, heat cooking oil and sauté chopped onions until translucent.
- Mix in the shredded chicken and a portion of the creamy green sauce, stirring until heated.
- Soften corn tortillas in a separate pan or by wrapping them in a damp cloth and microwaving them.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a baking dish.
- Pour remaining creamy green sauce over the enchiladas and sprinkle with shredded cheese.
- Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
- Garnish with chopped cilantro before serving.
Notes
Don’t panic if one tortilla splits — tuck it with cheese. Taste the sauce and adjust seasoning as needed.