Swiss Enchiladas

"A regular request for birthday dinners. Delicious the first night but leftovers are even better (if there are any). I clipped this recipe from the newspaper several years ago."
 
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Ready In:
1hr 10mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • Saute onion in 2 T oil until soft.
  • Add garlic, tomato puree, chilis and chicken. Season with salt and simmer 10 minutes.
  • Dissolve bouillon cubes in hot cream.
  • Fry tortillas in about 1/2 inch hot oil. Do not let them crisp as they are about to be rolled.
  • Dip each tortilla in the cream and place into a 9 X 13 baking pan.
  • Spoon a generous amount of the chicken mixture onto the tortilla and roll up.
  • Fry, dip and stuff the remaining tortillas and arrange them in the pan.
  • Pour remaining cream mixture over the rolled-up tortillas.
  • Sprinkle the cheese on top.
  • Bake at 350 for 30 minutes.
  • Garnish with avacado slices.

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Reviews

  1. WOW!!! Were these ever deelish!! I wasn't too sure about dipping the tortillas in cream but the flavor was fabulous!! I made this just as instructed. Thanks for one more great recipe!
     
  2. This is one outstanding recipe for enchiladas. I followed the recipe as written. I know I'll be using this again and again. Thanks for sharing. Made for PAC 2013.
     
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Wish this were still Zaar - Food.com sucks!
 
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