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    You are in: Home / Recipes / Enchiladas Suizas Con Pollo Recipe
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    Enchiladas Suizas Con Pollo

    Enchiladas Suizas Con Pollo. Photo by Wildflour

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    Wildflour's Note:

    These are SO GOOD! Pretty enough for a Ladies Luncheon, yet kid friendly, too! I like to serve them with a tossed salad, spanish or mexican rice, and refried beans and chips! (Canned/pre-cooked chicken, or a rotisserie chicken, can be substituted for quicker prep-time.) Note: These enchiladas are very mild and creamy, not spicy! Not everything in Mexico is eaten spicy hot! The filling before baking, also will taste bland. But that's because they haven't melted together. After baking, they are VERY creamy and delicious, and have a very unique flavor. Any altering of this recipe will totally change the flavor and I really wouldn't recommend it.

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    Units: US | Metric

    • 1 large stewing chicken, stewed, skinned and deboned, meat cut bite-sized, can sub 3-4 boneless skinless chicken breasts
    • 1 (12 ounce) package aged swiss cheese, shred 8 oz., thinly slice rest (4 oz.)
    • 1 (16 ounce) container sour cream, don't sub. light, divided
    • 1 (14 1/2 ounce) can del monte original stewed tomatoes, chopped with juice
    • 8 -12 soft taco-size flour tortillas, not large burrito size
    • oil, for soft-frying


    1. 1
      In large bowl, combine well the chicken, the shredded cheese and 3/4 of the sour cream, set aside.
    2. 2
      Soft fry tortillas in a little oil, adding more as needed, set aside.
    3. 3
      In pie dish, pour chopped tomatoes with juice. (Break up stewed tomatoes.).
    4. 4
      In 13x9 pan, sprayed, pour a little tomato juice to lightly coat bottom of pan.
    5. 5
      Dip each tortilla in chopped tomatoes, lightly coating with juice, fill with chicken mixture, roll up, place each seam-side down into pan.
    6. 6
      (Last 3 will have to go along side the 13" side of pan.) Pour remaining tomatoes down over middle/center of filled, rolled tortillas.
    7. 7
      Top each with a slice of swiss cheese.
    8. 8
      Bake, uncovered, in 350° oven for 20 minutes.
    9. 9
      Top each with a dollop of sour cream, and bake 5 minutes longer.
    10. 10
      *Can sub: Mexican-Style Tomatoes and can add 1 (3 oz) can chopped green chilies, drained, to chicken mixture if desired.
    11. 11
      Note: 3 boneless skinless chicken breasts will yield 8-10 filled enchiladas using taco-sized flour tortillas. Just stew them for about 20 minutes or til done.

    Ratings & Reviews:

    • on March 06, 2003


      Easy!!! All they needed was a little KICK which I did by adding salt/pepper and some spices. For some reason, it only made 5, but that could be that maybe I didn't get enough meat off my chicken. These were very good and so eay to make. I loved the Swiss cheese! So different! The Swiss made the dish for sure.

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    • on June 03, 2009


      Yeah, our family favorite! I had to review this, as I made them with our other sister yesterday! Yum! Thanks for putting it here where I can find it!

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    • on May 12, 2009


      Kelly, we enjoyed this a lot. We started with leftover chicken and just went from there. A couple of enforced changes - subbed Mexican spiced tomatoes for the tomatoes and cheddar for the Swiss cheese. Fantastic, easy to follow instructions for this novice and a recipe we'll definitely be making again. Thanks for sharing and made for ZWT5 Sirenas!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Enchiladas Suizas Con Pollo

    Serving Size: 1 (396 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1359.9
    Calories from Fat 882
    Total Fat 98.0 g
    Saturated Fat 44.3 g
    Cholesterol 286.2 mg
    Sodium 1008.8 mg
    Total Carbohydrate 47.3 g
    Dietary Fiber 2.9 g
    Sugars 7.3 g
    Protein 71.0 g

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