Swiss Enchiladas
Oct 01 '00
These enchiladas are some of my favorite, because unlike the traditional enchilada that uses a red chile sauce, this uses a green sauce and for an added twist some cream, thus the name of Swiss enchiladas. This is a hit with people from Mexico, too. I know this because many of them have requested my recipe for these unique "green" enchiladas.
Because the category is QUICK and EASY meals, I will tell you how to make these using ready made ingredients, easily purchased at most supermarkets.
SWISS ENCHILADAS-Serves 4
1 LB Shredded, Cooked Chicken Breast
1 Small Yellow onion, chopped
2 Cloves Garlic, minced
1 Pkg. Shredded "Italian" Blend Cheeses
1 Jar Green Chile Sauce (not salsa)
1 CUP heavy cream
12 CORN Tortillas
Saute the onion and garlic in the oil of your choice, stir into the shredded chicken, cool and mix in the shredded cheese.
In a DRY hot fry pan, briefly heat the tortillas, one at a time on each side. As you remove each heated tortilla, they should be soft and flexible, so they can be easily wrapped around the filling.
Grease a rectangular baking pan.
Place the green chile sauce and cream in a small fry pan and heat over low heat. Dip a tortilla in the heated sauce mixture, place in the greased baking pan, spoon filling into middle and roll up. Place the rolled enchilada with the end flap down. Repeat the process until all tortillas are filled.
Pour remainder of green chile sauce mixture over rolled enchiladas. Top with some parmesan cheese and chopped cilantro.
Bake for 20-30 minutes in 350 degree oven. Sauce should be bubbly when they are done.
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Epinions.com ID:
yanqui
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Member: Elaine Maahs
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