Enchiladas Suizas 🌮
Ingredients:
12 corn tortillas
2 cups cooked, shredded chicken
1 cup sour cream
1 cup heavy cream
1 cup green enchilada sauce
1 cup shredded Swiss cheese
1 cup shredded Monterey Jack cheese
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1/2 cup fresh cilantro, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
Sliced green onions, for garnish
Extra cilantro, for garnish
Directions:
Prepare the Filling: Heat olive oil in a skillet over medium heat. Add chopped onion and garlic and cook until softened, about 3 minutes. Add the shredded chicken, cumin, chili powder, salt, and pepper. Stir to combine and cook for another 5 minutes. Remove from heat and stir in 1/2 cup of cilantro.
Prepare the Sauce: In a bowl, combine sour cream, heavy cream, and green enchilada sauce. Mix well.
Assemble the Enchiladas: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Soften the tortillas by heating them in a dry skillet or microwave until pliable. Dip each tortilla in the sauce mixture, then spoon some of the chicken mixture onto the center of the tortilla. Roll up and place seam-side down in the prepared baking dish.
Top and Bake: Pour remaining sauce mixture over the enchiladas. Sprinkle with Swiss cheese and Monterey Jack cheese. Bake for 25-30 minutes, or until cheese is melted and bubbly.
Serve: Garnish with sliced green onions and extra cilantro. Serve hot.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 450 kcal per serving | Servings: 6 servings
