Swiss Enchiladas are a delightful fusion of flavors that bring together the comforting essence of Mexican cuisine with the creamy goodness of Swiss cheese. They are not only simple to prepare but also incredibly versatile, making them perfect for busy weeknights or festive gatherings. With tender shredded chicken enveloped in soft corn tortillas and baked to perfection, they’re sure to become a family favorite!
Recipe Information
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 350
Protein: 25 grams
Carbohydrates: 30 grams
Fat: 15 grams
Fiber: 3 grams
Sugar: 2 grams
Sodium: 600 mg
Why Make Swiss Enchiladas
Swiss Enchiladas are not only delicious but also a great way to incorporate healthy ingredients into your diet. The combination of shredded chicken and fresh herbs ensures you’re getting protein and flavor without any excessive additives. Plus, they are easily customizable—swap out ingredients to suit your taste or dietary restrictions.
How to Make Swiss Enchiladas Step by Step
Ingredients
Corn Tortillas: 12 tortillas
Shredded Chicken: 2 cups, cooked and shredded
Green Salsa: 1 ½ cups
Cheese: 2 cups, Swiss and cheddar mix
Sour Cream: ½ cup
Cilantro: 2 tablespoons, chopped
Onions: 1 medium, diced
Lime: 1, cut into wedges
Olive Oil: 2 tablespoons
Directions
Preheat the oven to 375°F (190°C).
Heat the green salsa in a saucepan over medium heat. Add the shredded chicken and sautéed onions, stirring to combine. Let it simmer for 5 minutes.
Lightly fry the corn tortillas in olive oil until they’re soft and pliable. Drain them on paper towels.
Fill each tortilla with a generous amount of chicken and green salsa. Roll them up and place them in a baking dish.
Top the rolled enchiladas with cheese and bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
After baking, squeeze fresh lime juice over the enchiladas and garnish with cilantro.
Serve immediately with a dollop of sour cream and lime wedges on the side.
How to Serve Swiss Enchiladas
Swiss Enchiladas are perfect for a cozy dinner. Serve them alongside a fresh green salad dressed with lime vinaigrette. You can also pair them with Mexican rice or refried beans for a heartier meal. Drizzling extra green salsa on top before serving adds an extra kick of flavor!
How to Store Swiss Enchiladas
If you have leftovers, store the enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10-15 minutes until heated through. For longer storage, wrap individual portions tightly and freeze them for up to 3 months. Thaw in the fridge overnight before reheating.
Expert Tips for Cooking Swiss Enchiladas
- Use rotisserie chicken for a quick and easy choice that saves time on cooking and shredding.
- Feel free to add black beans or corn to the chicken mixture for added texture and flavor.
- For extra zest, add diced jalapeños to your green salsa.
- If you prefer a spicier dish, use a hotter salsa or add chili powder to the filling.
- Don’t skip the lime juice; it brightens the entire dish!
Delicious Variations of Swiss Enchiladas
Try making spicy Swiss Enchiladas by adding diced jalapeños or a spicier salsa. For an herbed twist, mix in fresh herbs like parsley or oregano with your chicken mixture. You can also create a citrus version by adding orange zest to the salsa for a unique flavor profile. For a vegetarian option, replace the chicken with sautéed mushrooms and spinach, teaming them up with black beans and bell peppers.
Swiss Enchiladas are a must-try for anyone who loves a flavorful, easy-to-make dish. With their creamy cheese layer and zesty filling, they’re sure to impress your family and friends. Give this recipe a try and discover a new favorite!
Swiss Enchiladas
Ingredients
Main ingredients
- 12 tortillas Corn Tortillas
- 2 cups Shredded Chicken, cooked and shredded Use rotisserie chicken for convenience.
- 1.5 cups Green Salsa Feel free to use a spicier salsa or add chili powder.
- 2 cups Cheese, Swiss and cheddar mix
- 0.5 cups Sour Cream
- 2 tablespoons Cilantro, chopped
- 1 medium Onion, diced
- 1 Lime, cut into wedges Don't skip the lime juice; it brightens the dish!
- 2 tablespoons Olive Oil For frying tortillas until soft and pliable.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Heat the green salsa in a saucepan over medium heat. Add the shredded chicken and sautéed onions, stirring to combine. Let it simmer for 5 minutes.
- Lightly fry the corn tortillas in olive oil until they're soft and pliable. Drain them on paper towels.
- Fill each tortilla with a generous amount of chicken and green salsa. Roll them up and place them in a baking dish.
- Top the rolled enchiladas with cheese and bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
- After baking, squeeze fresh lime juice over the enchiladas and garnish with cilantro.
- Serve immediately with a dollop of sour cream and lime wedges on the side.
