Swiss Enchiladas
Transform your dinner table with these irresistible Swiss Enchiladas, a fusion of bold Mexican flavors and creamy Swiss-inspired elements. This crowd-pleasing recipe combines tender shredded chicken and freshly prepared tomatillo-jalapeño sauce, blended with sour cream for a luscious, velvety texture. Nestled in lightly fried corn tortillas and topped with golden, bubbly mozzarella cheese, these enchiladas are baked to perfection in just 20–25 minutes. With a zesty blend of cilantro, garlic, and onion in every bite, these Swiss Enchiladas are a comforting, flavorful choice for weeknight dinners or special gatherings. Ready in under an hour and perfect for serving six, this dish is a surefire way to elevate your mealtime.
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Recipe Information
Ingredients
- 12 pieces Corn tortillas
- 3 cups Cooked, shredded chicken
- 8 medium Tomatillos
- 2 medium Jalapeño peppers
- 2 pieces Garlic cloves
- 1 medium White onion
- 1 cup Fresh cilantro
- 1 cup Sour cream
- 1 cup Chicken broth
- 2 cups Shredded mozzarella cheese
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Peel and rinse the tomatillos. Place them in a medium saucepan with the jalapeño peppers and cover with water. Bring to a boil, then reduce heat and simmer for 5-7 minutes until the tomatillos soften and turn a dull green color.
Drain the tomatillos and peppers, then transfer them to a blender. Add garlic, roughly chopped onion, cilantro, sour cream, chicken broth, salt, and black pepper. Blend until the sauce is smooth and creamy.
Preheat your oven to 375°F (190°C).
Heat the vegetable oil in a skillet over medium heat. Lightly fry each tortilla, one by one, for 10 seconds on each side to make them pliable. Drain on paper towels.
Spread 1/4 cup of the prepared sauce in the bottom of a 9x13-inch baking dish.
Fill each tortilla with shredded chicken, roll it tightly, and place it seam side down in the baking dish. Repeat with the remaining tortillas and chicken.
Pour the remaining sauce over the rolled tortillas, ensuring they are fully covered. Sprinkle the shredded mozzarella cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them rest for 5 minutes before serving.
Garnish with additional cilantro if desired and serve hot.
Nutrition Facts
Calories |
4130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.9 g | 211% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 913 mg | 304% | |
| Sodium | 5294 mg | 230% | |
| Total Carbohydrate | 319.6 g | 116% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 31.6 g | ||
| Protein | 339.9 g | 680% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2437 mg | 187% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 4123 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
