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Enchiladas Suizas
Enchiladas Suizas
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Swiss-style enchiladas with chicken and cheese, baked in creamy salsa verde sauce.
Ingredients:
  • 0.25 cup chopped green onion
  • 2 tablespoons butter
  • 0.66666668653488 cup chopped Spanish onion
  • 2 tablespoons all-purpose flour
  • 1.5 cups chicken broth
  • 1 cup chopped green chile peppers
  • 1 clove garlic, minced
  • 0.75 teaspoon salt
  • 1 pinch ground cumin
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded mild Cheddar cheese
  • 12 (8 inch) corn tortillas
  • 3 tablespoons canola oil for frying, or as needed
  • 2 cups shredded, cooked chicken breast meat
  • 1 cup heavy cream
  • 1 pint cherry tomatoes, quartered
  • 0.5 cup sliced green olives
Instructions:
  • To prepare the salsa verde: In a skillet over medium heat, melt butter. Sauté onion until soft, about 5 minutes. Add flour and cook until fragrant, 1 to 2 minutes. Pour in broth, then mix in green chiles, garlic, salt, and cumin. Simmer for 15 minutes until flavors meld. Take off the heat.
  • Heat your oven to a toasty 350 degrees F (175 degrees C).
  • Combine the Monterey Jack and Cheddar cheese in a bowl.
  • In a heavy skillet over medium heat, warm 1/4 inch of oil. Fry tortillas individually until slightly blistered but still pliable to roll, about 10 to 20 seconds per side. Place on paper towels to drain.
  • Coat both sides of each tortilla with flavorful salsa verde, then lay them on a clean work surface. Spread 2 generous tablespoons of chicken and approximately 2 tablespoons of cheese filling down the middle of each tortilla and roll them up snugly. Arrange the filled tortillas seam-side down in a shallow baking dish and continue until all tortillas are filled and rolled.
  • Top enchiladas with a generous amount of salsa verde, drizzle with heavy cream, sprinkle the remaining cheese blend on top, and garnish with fresh green onions.
  • Place the dish in the oven until the sauce is bubbly and the cheese is melted, typically around 20 minutes. Once done, take it out, top it with olives and cherry tomatoes, and serve hot with extra salsa verde on the side.

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