Description
A comforting twist on classic enchiladas featuring creamy Swiss cheese, seasoned chicken, and a rich sauce, perfect for family gatherings or cozy dinners.
Ingredients
Scale
- 12 corn tortillas
- 2 cups cooked, shredded chicken
- 2 cups Swiss cheese, shredded
- 1 cup sour cream
- 1 cup green salsa
- 1/2 onion, diced
- 1 tablespoon olive oil
- Salt to taste
- Cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Sauté the diced onion until it becomes translucent, about 3-4 minutes.
- Add the cooked chicken and a pinch of salt, cooking until heated through.
- In a separate bowl, mix together the green salsa and sour cream until fully combined.
- Warm the corn tortillas in a skillet for about 30 seconds on each side until pliable.
- Fill each tortilla with a portion of the chicken mixture, roll them up tightly, and place them seam-side down in a baking dish.
- Pour the salsa and sour cream mixture evenly over the enchiladas.
- Sprinkle the shredded Swiss cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro and serve hot.
Notes
To store leftovers, allow the enchiladas to cool completely, then cover with plastic wrap or transfer to an airtight container. They can be kept in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg