← Back to Search Results
baking, sauteeing Mexican
Swiss Enchiladas Recipe-10924

Photo by: Joseph De Leo
Comments: 0


This Mexican dish is mild in seasoning, delicious, and agreeable to almost everyone. It is called “Swiss” because of the cream, which is true of all such dishes in Mexico.

Yield: Serves six


  • 1 onion, chopped
  • Cooking oil
  • 1 clove garlic, crushed
  • 2 cups tomato purée
  • 2 green chilies, chopped
  • 2 cups chopped, cooked chicken
  • Salt
  • 1 dozen tortillas
  • 2 cups heavy cream
  • 1 cup concentrated chicken stock
  • ½ pound jack cheese, sliced or grated


  • Sliced avocado, sliced hard-boiled eggs, or green or ripe olives


Preheat the oven to 350°F.

Prepare the stuffing. Sauté the onion in 2 tablespoons oil until soft. Then add the garlic, tomato purée, chilies, and chicken. Add salt to taste and simmer for about 10 minutes. Briefly heat the tortillas, one at a time, in about 1 inch hot oil. Do not let them get crisp, as they are to be rolled.

Heat the cream, and add the chicken stock. Dip each tortilla into the cream mixture, place a generous portion of chicken filling on it, and roll it up. Arrange the rolls in a baking pan, seam side down, and pour the remaining cream mixture over them. Top with the jack cheese and bake in the preheated oven for about 30 minutes.

Garnish with avocado, hard-boiled eggs, or olives.

© 1989, 2001 James Beard

Note from Cookstr's Editors

Nutritional information includes 3/4 teaspoon of added salt. Nutritional information does not include garnish of sliced avocado, sliced hard-boiled eggs, or green or ripe olives.


Nutritional Information

Nutrients per serving (% daily value)

784kcal (39%)
438mg (44%)
11mg (18%)
431mcg RAE (14%)
179mg (60%)
1022mg (43%)
32g (161%)
55g (85%)
4mg (25%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

nigella-express Nigella Express
by Nigella Lawson
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
martin-yans-china Martin Yan's China
by Martin Yan
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
mom-a-licious Mom-a-Licious
by Domenica Catelli
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?