Description
Enchiladas Suizas is a delicious Mexican dish featuring tender shredded chicken wrapped in corn tortillas, smothered in green salsa, topped with a blend of Swiss and cheddar cheeses, then baked to bubbly perfection. Finished with fresh cilantro, lime juice, and a side of sour cream, this comforting casserole offers a delightful balance of creamy, tangy, and savory flavors.
Ingredients
Scale
Corn Tortillas
- 12 corn tortillas
Filling
- 2 cups shredded cooked chicken
- 1 ½ cups green salsa
- 1 medium onion, diced
Toppings and Garnishes
- 2 cups shredded cheese (Swiss and cheddar mix)
- ½ cup sour cream
- 2 tablespoons chopped cilantro
- 1 lime, cut into wedges
Other
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Prepare Filling: Heat the green salsa in a saucepan over medium heat. Add the shredded chicken and diced onions, stirring to combine. Let the mixture simmer gently for 5 minutes to meld the flavors.
- Soften Tortillas: Lightly fry the corn tortillas in olive oil until they become soft and pliable. Drain them on paper towels to remove excess oil.
- Assemble Enchiladas: Fill each softened tortilla with a generous portion of the chicken and salsa mixture. Roll each tortilla tightly and place the rolled enchiladas seam-side down in a baking dish.
- Add Cheese and Bake: Sprinkle the Swiss and cheddar cheese blend evenly over the assembled enchiladas. Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and golden brown.
- Garnish: After baking, squeeze fresh lime juice over the enchiladas and sprinkle them with chopped cilantro for a fresh finish.
- Serve: Serve the enchiladas immediately, accompanied by lime wedges and a dollop of sour cream on the side for added creaminess and zest.
Notes
- You can substitute the Swiss and cheddar cheese with Monterey Jack or Oaxaca cheese for a different flavor profile.
- For a spicier dish, add chopped jalapeños or a pinch of cayenne pepper to the salsa.
- If you prefer, bake the tortillas wrapped in foil for the last 5 minutes to soften them further.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain texture.
