Swiss Enchiladas
Delightful fusion of Mexican cuisine with creamy Swiss cheese, these easy-to-make enchiladas are perfect for busy weeknights or festive gatherings.
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.
Notes
Swiss Enchiladas can be served with a fresh green salad, Mexican rice, or refried beans. Store leftovers in an airtight container for up to 3 days.