Swiss Enchiladas ( Enchiladas Suizas)

Total Time
1hr
Prep 30 mins
Cook 30 mins

This one is from my 1972 Sunset Mexican cookbook. Everyone has their preconceptions. One which is quite common in many places of the world is that the Swiss are all dairy farmers, a la Heidi. So it's only natural for the Mexicans, who have far fewer dairies, to name this dish in honor of that far away and mystic land. Be that as it may, this is one incredible dish, a real diet buster!

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F.
  2. Mix the chicken, chilies, and salsa in a small bowl.
  3. Mix the salt and cream in a large shallow dish.
  4. Heat the oil in a frying pan over med-high.
  5. Fry the tortillas one at a time for a few seconds until they start to blister and turn soft.
  6. Immediately dip each one in the cream mixture.
  7. Put a large dollop of the chicken mixture on each tortilla and roll it up.
  8. Place it in a ungreased baking pan, flap side down.
  9. When all of the tortillas are done, pour the remaining cream over them and sprinkle the cheese over the top.
  10. Bake uncovered for 20 minutes or so, until they are thoroughly heated.
Most Helpful

Make these every Christmas! Only thing we do different is to add a tablespoon of cilantro and a 1/4 cup of green onions into the chicken mixture, a bit more salt to the cream, and then more cilantro and green onion on top before it goes into the oven. Just so good!

Lisanne :) December 26, 2014

I would give this recipe more than 5 stars if I could. It was so easy to make and the ingredients were easy to by. Everyone loved this recipe, even my picky eaters. This will now be a once a month dinner. Thank you so much for posting, I really enjoyed this meal. The only thing I changed was I fried tortilla in frying pan with no oil instead of frying in oil. This worked just fine and everything came out wonderful.

Metritek May 09, 2011

So quick, so easy, and so good. I'll definitely be making this again. I did make a few small changes. I used leftover smoked chicken, no-fat half and half (as suggested by another reviewer), and a blend of reduced-fat Mexican cheeses. After it came out of the oven, I topped it with some fresh chopped cilantro. Next time, I'll use 1 cup of light sour cream and 1 cup of the no-fat half and half. That should make the cream mixture a little thicker. My three sons, husband, and I all liked it, and there were no leftovers.

RobynLeighF August 07, 2010