Community Pick
Swiss Enchiladas ( Enchiladas Suizas)
"This one is from my 1972 Sunset Mexican cookbook. Everyone has their preconceptions. One which is quite common in many places of the world is that the Swiss are all dairy farmers, a la Heidi. So it's only natural for the Mexicans, who have far fewer dairies, to name this dish in honor of that far away and mystic land. Be that as it may, this is one incredible dish, a real diet buster!"
photo by Kiki723
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 2 cups cooked chicken, chopped
- 1 (4 ounce) can diced ortega anaheim chilies
- 1 (8 ounce) can green chili salsa
- 1⁄2 teaspoon salt
- 2 cups heavy cream
- 12 corn tortillas
- oil, for frying the tortillas
- 2 cups monterey jack cheese, shredded
directions
- Preheat the oven to 350°F.
- Mix the chicken, chilies, and salsa in a small bowl.
- Mix the salt and cream in a large shallow dish.
- Heat the oil in a frying pan over med-high.
- Fry the tortillas one at a time for a few seconds until they start to blister and turn soft.
- Immediately dip each one in the cream mixture.
- Put a large dollop of the chicken mixture on each tortilla and roll it up.
- Place it in a ungreased baking pan, flap side down.
- When all of the tortillas are done, pour the remaining cream over them and sprinkle the cheese over the top.
- Bake uncovered for 20 minutes or so, until they are thoroughly heated.
Questions & Replies
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Do I have to use Jack cheese? Or can I use a more common cheese like mozzarella because I cannot seem to find it anywhere?
Reviews
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Make these every Christmas! Only thing we do different is to add a tablespoon of cilantro and a 1/4 cup of green onions into the chicken mixture, a bit more salt to the cream, and then more cilantro and green onion on top before it goes into the oven. Just so good! -
I would give this recipe more than 5 stars if I could. It was so easy to make and the ingredients were easy to by. Everyone loved this recipe, even my picky eaters. This will now be a once a month dinner. Thank you so much for posting, I really enjoyed this meal. The only thing I changed was I fried tortilla in frying pan with no oil instead of frying in oil. This worked just fine and everything came out wonderful. -
So quick, so easy, and so good. I'll definitely be making this again. I did make a few small changes. I used leftover smoked chicken, no-fat half and half (as suggested by another reviewer), and a blend of reduced-fat Mexican cheeses. After it came out of the oven, I topped it with some fresh chopped cilantro. Next time, I'll use 1 cup of light sour cream and 1 cup of the no-fat half and half. That should make the cream mixture a little thicker. My three sons, husband, and I all liked it, and there were no leftovers. -
These really turned out perfect! I had a similar recipe but lost it years ago, so was happy to find this one. -
This is an absolutely fantastic recipe! I found this recipe many years ago in a community cookbook, which I misplaced, and was pleased to find it here. There are never any leftovers. Try this one - you will love it! Thanks for posting! 10 stars!
see 17 more reviews
Tweaks
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I omitted the can of chilies as already having the green salsa was enough for the filling. Also, I added an additional 1/2 cup jack cheese to the filling. The rest of the recipe, I followed as directed and everyone loved them!
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These are sooooo good. Only change was to use flour tortillas instead of corn. They freeze really well also.
RECIPE SUBMITTED BY
Pierre Dance
Kennewick, WA
I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace.
Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy)
My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal.
I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.
