Enchiladas Suizas Con Pollo

Recipe by Wildflour
READY IN: 55mins


  • 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


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