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How to Make Swiss Green Enchiladas
The difference between Swiss Green Enchiladas and the rest of enchilada recipes is that these are topped with a cream sauce and Swiss cheese and then baked. Enchiladas can be made ahead of time, covered tightly, and then stored in your refrigerator for a couple of days until you’re ready to bake them.
Servings 4 People
- 2 ½ cups of SALSA VERDE you can find the recipe here
- ½ cup Mexican cream or sour cream
- ½ cup chopped cilantro
- 2 cups of fully cooked shredded chicken (leftover rotisserie chicken is also ok)
- 1 cup shredded Swiss cheese or the one available in your area Muenster or Monterey Cheese also work fine
- 12 corn tortillas
- ½ medium onion thinly sliced
- 2 tablespoon vegetable oil for frying
Place Salsa verde, Mexican Cream and cilantro in a blender, process until you have a smooth sauce. Set aside.
Heat a skillet over medium heat; warm oil and dip the tortillas one at a time into the oil to soften, giving it just a few seconds per side. Besides softening them for easy rolling, another of the reasons that we do this is to avoid the tortillas from breaking. I prefer to brush the tortillas and then warm them in a skillet to use less oil. Transfer onto a plate covered with paper towels to drain any excess oil. Preheat oven to 350°F.
Season the chicken with salt and pepper. You can also add garlic powder if you like.
Fill the center of each tortilla with the chicken and roll it up.
Spread ⅓ sauce in a 9″ baking dish.
Divide shredded chicken evenly among tortillas, roll them up, and arrange the enchiladas in 1 layer, seam side down.
Cover with the rest of sauce; sprinkle with cheese. Bake 30 minutes or until cheese starts to brown. Serve immediately
Calories: 557kcal | Carbohydrates: 52g | Protein: 13g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 40mg | Sodium: 1127mg | Potassium: 524mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1421IU | Vitamin C: 7mg | Calcium: 312mg | Iron: 1mg