Go Back

Swiss Chicken Enchiladas

These enchiladas feature tender chicken wrapped in soft corn tortillas, drizzled with tomatillo sauce and topped with melted cheese, creating a deliciously comforting dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded chicken Use rotisserie chicken for a quick option.
  • 8 pieces corn tortillas Ensure they're soft and pliable.
  • 1 cup shredded cheese (cheddar or Mexican blend) Select cheese that melts well.
  • 2 cups tomatillo sauce Opt for store-bought or homemade.
  • 1/2 cup sour cream Can substitute with Greek yogurt.
  • 1/4 cup chopped cilantro For garnish and flavor.
  • 1 tablespoon olive oil For sautéing.
  • to taste Salt and pepper To season the chicken.

Method
 

Preparation and Cooking
  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat and add shredded chicken and half of the tomatillo sauce. Season with salt and pepper. Cook for about 5 minutes, stirring occasionally.
  3. Warm corn tortillas in a dry skillet until pliable.
  4. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a baking dish.
  5. Pour the remaining tomatillo sauce over the enchiladas and sprinkle with cheese.
  6. Bake for about 20 minutes or until cheese is bubbly and golden.
  7. Remove from oven, drizzle with sour cream, and garnish with cilantro before serving.

Notes

To reheat, place enchiladas in a 350°F (180°C) oven for 10-15 minutes. Avoid microwaving to preserve texture. Options for boosting nutrition include using whole grain tortillas and adding black beans to the filling.