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Swiss Enchiladas

A delightful fusion of flavors that brings a twist to the classic Mexican dish, perfect for busy weeknights and easily customizable to suit your taste.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Fusion, Mexican
Calories: 410
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 pieces Corn Tortillas
  • 2 cups Shredded Chicken, cooked and shredded
  • 1.5 cups Green Salsa
  • 2 cups Cheese, Swiss and cheddar mix
  • 0.5 cups Sour Cream
  • 2 tablespoons Cilantro, chopped
  • 1 medium Onion, diced
  • 1 piece Lime, cut into wedges
  • 2 tablespoons Olive Oil For frying tortillas

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. 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.
  3. Lightly fry the corn tortillas in olive oil until they’re soft and pliable. Drain them on paper towels.
  4. Fill each tortilla with a generous amount of chicken and green salsa.
  5. Roll them up and place them in a baking dish.
  6. 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.
  7. 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

Leftover Swiss Enchiladas can be stored in the refrigerator for up to 3 days. Make sure they are cooled, then cover them tightly in foil or plastic wrap. To reheat, simply place them in a preheated oven at 350°F until warmed through. You can also freeze them for up to 2 months. Freeze before baking and then thaw in the refrigerator overnight before baking.