Enchiladas Suizas Con Pollo

Submitted by Wildflour

"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."

 

• Ready In: 55mins
• Ingredients: 6
• Serves: 4-6

ingredients

• 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

directions

1. In large bowl, combine well the chicken, the shredded cheese and 3/4 of the sour cream, set aside.
2. Soft fry tortillas in a little oil, adding more as needed, set aside.
3. In pie dish, pour chopped tomatoes with juice. (Break up stewed tomatoes.).
4. In 13x9 pan, sprayed, pour a little tomato juice to lightly coat bottom of pan.
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. (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. Top each with a slice of swiss cheese.
8. Bake, uncovered, in 350° oven for 20 minutes.
9. Top each with a dollop of sour cream, and bake 5 minutes longer.
10. *Can sub: Mexican-Style Tomatoes and can add 1 (3 oz) can chopped green chilies, drained, to chicken mixture if desired.
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.

Reviews

[KissMyTiara]

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.

 

[TinyBubbles]

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!

 

[Helen Hes]

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!

 

[Cook4_6]

These were easy and good. To make them fabulous I will add a can of chopped green chilies to the chicken mixture next time, and also top with green enchilada sauce in addition to the tomatoes. I used Chihuahua brand Mexican White Cheese (I got at Walmart) instead of the swiss cheese and added salt and pepper based on previous reviews. The cheese is mild and did not overpower the dish. I served this with Shirley McCorkle's refried bean recipe adapted to use canned pinto instead of dry!

 

[HeatherFeather]

These looked beautiful and the directions are very clear and accurate. This made 10 hearty enchildas for me.We enjoyed these,although not as much as I had anticipated.I love Swiss cheese and I thought this was an interesting twist on enchiladas,although it was a bit too cheesy, the swiss really overpowered the other ingredients for me. I made no changes to the recipe at all.