Swiss Chicken Enchiladas
A creamy and comforting twist on traditional enchiladas, these Swiss Chicken Enchiladas are filled with tender shredded chicken and topped with a luscious crema and gooey cheese, perfect for family gatherings and cozy dinners.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Utilize any kind of chicken, whether rotisserie for a time-saver or poached for a healthier option.
- 8 pieces corn tortillas Look for fresh or authentic Mexican tortillas for that delightful chewiness.
- 2 cups salsa verde Quality salsa verde can elevate the whole dish.
- 1 cup crema or sour cream A good crema will bring creaminess; sour cream works beautifully if crema is unavailable.
- 1.5 cups shredded cheese (Monterey Jack or cheddar) Choose high-quality cheese for optimal meltability.
- to taste salt and pepper Season well to bring out all flavors.
- as needed chopped cilantro Used for garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken with 1 ½ cups of salsa verde until well-coated.
- Warm the corn tortillas either in a dry skillet for about 15 seconds on each side or wrapped in a damp paper towel for 30 seconds in the microwave.
- Place a generous scoop of the chicken mixture into each tortilla, roll them up tightly, and lay them seam-side down in a greased baking dish.
- Pour the crema over the top of the enchiladas, covering them completely.
- Sprinkle the shredded cheese lavishly over the top.
- Bake for 20-25 minutes until the cheese is bubbly and lightly golden.
- Once out of the oven, sprinkle with chopped cilantro before serving.
Notes
Make ahead by prepping up to 24 hours in advance, topping with crema and cheese just before baking. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months.