Creamy Swiss-Style Enchiladas
Indulge in a delightful twist on classic enchiladas with this creamy Swiss-style recipe. Featuring a rich and mild green chili sauce, these enchiladas offer a comforting alternative for those avoiding tomato-based sauces. The combination of tender, shredded chicken, melted cheeses, and a luscious cream topping makes for a satisfying dish that's perfect for family gatherings or a cozy dinner at home. For those who crave a bit of heat, chop up a jalapeño or two and mix it in for that extra kick.
6
Servings
N/A
Calories
15
Ingredients
Ingredients
onions
2 (chopped)
mild green chilies
8 or 2 (4 ounce) cans (chopped)
garlic
1 clove (minced)
butter
2 tablespoons (melted)
flour
2 tablespoons (none)
chicken broth
1 1/2 cups (liquid, use the entire 14 ounce can)
salt
to taste (none)
ground cumin
1/4 teaspoon (none)
Monterey Jack cheese
1/4 lb (grated)
cheddar cheese
1/4 lb (grated)
scallions
2 (sliced)
oil
for frying (none)
corn tortillas
as needed (none)
cooked chicken
1 1/2 cups (shredded)
heavy cream
1 cup (none)
Instructions
1
Start by melting the butter in a medium saucepan over medium heat.
2
Add the chopped onions, and sauté until they become soft and translucent, about 2-3 minutes.
3
Stir in the flour to create a roux, then gradually whisk in the chicken broth until smooth.
4
Incorporate the chopped green chilies, minced garlic, salt to taste, and ground cumin. Allow the sauce to simmer for about 15 minutes, stirring occasionally to help blend all the flavors together.
5
Preheat your oven to 350°F (175°C). Grease a rectangular baking dish.
6
Pour about 1/4 inch of oil into a large frying pan and heat it over medium flame until hot.
7
Quickly fry each corn tortilla for a few seconds on each side, making sure they don’t get crispy. Drain them on paper towels.
8
Immediately dip each tortilla in the green chili sauce to coat them lightly.
9
Place a line of shredded chicken down the center of each tortilla, adding 2 to 3 tablespoons of the grated cheese on top.
10
Carefully roll each tortilla, placing them seam-side down in the prepared baking dish.
11
Pour any remaining sauce over the rolled enchiladas, followed by a generous drizzle of heavy cream. It may seem like a lot, but it will create a wonderfully moist final dish.
12
Sprinkle the remaining grated cheeses and sliced scallions over the top.
13
Bake in the preheated oven for about 20 minutes, or 30 minutes if using cold chicken. The top should be bubbly and golden when done.
14
Remove from the oven, let it cool slightly, and serve warm, garnished with additional scallions if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Creamy Swiss-Style Enchiladas?
They are a creamy twist on classic enchiladas featuring a rich, mild green chili sauce and a luscious heavy cream topping instead of a traditional tomato-based sauce.
How many servings does this recipe make?
This recipe is designed to yield 6 servings.
What type of tortillas are used in this recipe?
This recipe specifically calls for corn tortillas.
What temperature should I set my oven to?
Preheat your oven to 350°F (175°C) before baking the enchiladas.
How long should the enchiladas bake?
Bake for about 20 minutes, or 30 minutes if you are using cold chicken, until the top is bubbly and golden.
Can I make this recipe spicy?
Yes, for extra heat you can chop up a jalapeño or two and mix them into the sauce.
What kind of cheese is recommended?
The recipe uses a combination of 1/4 lb grated Monterey Jack cheese and 1/4 lb grated cheddar cheese.
How do I prepare the green chili sauce?
Sauté onions in butter, stir in flour to make a roux, whisk in chicken broth, then simmer with green chilies, garlic, salt, and cumin for 15 minutes.
Do I need to fry the tortillas first?
Yes, quickly fry each corn tortilla in a small amount of oil for a few seconds per side so they are soft but not crispy.
How much chicken is required?
You will need 1 1/2 cups of shredded cooked chicken.
What is the purpose of the heavy cream?
The heavy cream is drizzled over the rolled enchiladas before baking to create a wonderfully moist and rich final dish.
What kind of chicken broth should I use?
The recipe calls for 1 1/2 cups of chicken broth, which is approximately one 14-ounce can.
How many green chilies are needed?
You can use either 8 fresh mild green chilies or two 4-ounce cans of chopped green chilies.
What should I garnish the dish with?
Garnish the finished enchiladas with sliced scallions.
How do I prevent the tortillas from breaking?
Briefly frying them in oil and then dipping them in the warm sauce makes them pliable and easier to roll without breaking.
Is there any tomato in this recipe?
No, this is a non-tomato-based enchilada recipe, making it perfect for those who prefer green chili and cream sauces.
How much cumin is used?
The recipe calls for 1/4 teaspoon of ground cumin.
Should the baking dish be greased?
Yes, you should grease a rectangular baking dish before adding the rolled enchiladas.
How much cheese goes inside each tortilla?
Place a line of chicken and 2 to 3 tablespoons of grated cheese down the center of each tortilla.
How do I assemble the enchiladas in the pan?
Roll the filled tortillas and place them seam-side down in the prepared baking dish.
How long should I sauté the onions?
Sauté the chopped onions for about 2-3 minutes until they are soft and translucent.
What do I do with the remaining sauce?
Pour any remaining green chili sauce over the rolled enchiladas before adding the cream and extra cheese.
How many onions are required?
The recipe requires 2 chopped onions.
What is the role of the flour in the sauce?
The flour is combined with butter to create a roux, which acts as a thickening agent for the chicken broth.
Can I use fresh garlic?
Yes, the recipe specifies using 1 clove of minced garlic.
How much heavy cream is used?
The recipe calls for 1 cup of heavy cream to be drizzled over the top.
What makes the dish 'Swiss-style'?
The 'Swiss' (Suiza) style typically refers to the use of a cream-based topping or a heavy cream sauce over the enchiladas.
How do I know when the enchiladas are done?
They are done when the cheese on top is bubbly and has turned a golden color.
Should I let the dish cool before serving?
Yes, let the dish cool slightly after removing it from the oven before serving warm.
Can I use pre-shredded cheese?
While the recipe asks for 1/4 lb each of grated Monterey Jack and cheddar, you can use pre-shredded versions of these cheeses for convenience.