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.
2cupsoffully cooked shredded chicken (leftover rotisserie chicken is also ok)
1cupshredded Swiss cheese or the one available in your areaMuenster or Monterey Cheese also work fine
½medium onion thinly sliced
2tablespoonvegetable 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