why make this recipe
Swiss Chicken Enchiladas are simple and tasty. You can make them with cooked chicken and common pantry items. They warm the whole family and take little time to prepare.
introduction
This recipe uses shredded chicken, green enchilada sauce, sour cream, and cheese. It gives a mild, creamy flavor that many people like. If you enjoy a twist on classic enchiladas, try this one and compare it to other versions like chicken cordon bleu enchiladas for a different take.
how to make Swiss Chicken Enchiladas
Follow the simple steps below. Heat the onions, mix the chicken with sauce and cilantro, fill tortillas, top with sauce, sour cream, and cheese, then bake. For a low-carb option, see ideas like keto chicken cordon bleu enchiladas to adapt fillings and tortillas.
Ingredients :
- 2 cups cooked and shredded chicken
- 8 corn tortillas
- 1 can green enchilada sauce
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tablespoon olive oil
- 1/2 cup chopped onions
- 1/2 cup chopped cilantro
- Salt and pepper to taste
Directions :
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat and sauté onions until softened.
- In a mixing bowl, combine shredded chicken, 1/2 cup enchilada sauce, chopped cilantro, salt, and pepper.
- Soften tortillas in a microwave or on a hot skillet for easy handling.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a greased baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and spread evenly.
- Mix sour cream with a bit of water to thin it out, then drizzle it over the top of the enchiladas.
- Sprinkle shredded cheese on top.
- Bake in the preheated oven for about 25-30 minutes or until the cheese is melted and bubbly.
- Let cool for a few minutes before serving, garnished with additional cilantro if desired.
how to serve Swiss Chicken Enchiladas
Serve hot. Add extra cilantro, sliced avocado, or lime wedges. A side salad or rice fits well.
how to store Swiss Chicken Enchiladas
Let cool then cover and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) until warm, or microwave in short bursts until hot. You can freeze in a sealed container for up to 2 months; thaw overnight in the fridge before reheating.
tips to make Swiss Chicken Enchiladas
- Warm tortillas so they roll without breaking.
- Use rotisserie chicken to save time and add flavor, and see more ideas for rotisserie chicken like ways to use rotisserie chicken.
- Thin the sour cream a little so it spreads nicely but not too much.
- Taste the chicken mix and adjust salt and pepper before rolling.
variation (if any)
- Add diced green chiles or jalapeño for heat.
- Swap corn tortillas for flour tortillas if you prefer.
- Mix in cooked bell peppers or black beans for extra veggies.
FAQs
Q: Can I use leftover chicken?
A: Yes. Leftover or rotisserie chicken works great.
Q: Can I make this ahead?
A: Yes. Assemble and cover, then refrigerate and bake when ready. Bake time may increase slightly.
Q: Can I use a different sauce?
A: Yes. Red enchilada sauce or a mix of green and red will change the flavor.
Q: Is sour cream necessary?
A: It adds creaminess, but you can skip it or use Greek yogurt as a substitute.
Conclusion
This Swiss Chicken Enchiladas recipe is easy and creamy, great for weeknights or company. For another Suiza-style take and more tips, see the Enchilada Suiza Recipe – Mom’s Dinner.
Print
Swiss Chicken Enchiladas
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
Simple and tasty Swiss Chicken Enchiladas made with shredded chicken, green enchilada sauce, sour cream, and cheese.
Ingredients
- 2 cups cooked and shredded chicken
- 8 corn tortillas
- 1 can green enchilada sauce
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tablespoon olive oil
- 1/2 cup chopped onions
- 1/2 cup chopped cilantro
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat and sauté onions until softened.
- In a mixing bowl, combine shredded chicken, 1/2 cup enchilada sauce, chopped cilantro, salt, and pepper.
- Soften tortillas in a microwave or on a hot skillet for easy handling.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a greased baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and spread evenly.
- Mix sour cream with a bit of water to thin it out, then drizzle it over the top of the enchiladas.
- Sprinkle shredded cheese on top.
- Bake in the preheated oven for about 25-30 minutes or until the cheese is melted and bubbly.
- Let cool for a few minutes before serving, garnished with additional cilantro if desired.
Notes
Warm tortillas to prevent breaking while rolling. Using rotisserie chicken can save time and enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Keywords: enchiladas, chicken recipes, quick meals, family dinner