Recipe by Pierre Dance
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!
Top Review by Lisanne :)
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!
- 2 cups cooked chicken, chopped
- 1 (4 ounce) candiced ortega anaheim chilies
- 1 (8 ounce) can green chili salsa
- 1⁄2 teaspoon salt
- 2 cups heavy cream
- 12 corn tortillas
- oil, for frying the tortillas
- 2 cups monterey jack cheese, shredded
Directions See How It's Made
- Preheat the oven to 350°F.
- Mix the chicken, chilies, and salsa in a small bowl.
- Mix the salt and cream in a large shallow dish.
- Heat the oil in a frying pan over med-high.
- Fry the tortillas one at a time for a few seconds until they start to blister and turn soft.
- Immediately dip each one in the cream mixture.
- Put a large dollop of the chicken mixture on each tortilla and roll it up.
- Place it in a ungreased baking pan, flap side down.
- When all of the tortillas are done, pour the remaining cream over them and sprinkle the cheese over the top.
- Bake uncovered for 20 minutes or so, until they are thoroughly heated.