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Swiss Enchiladas

Updated February 23, 2016
(1 Votes)

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Cookbook

Beard on Birds

Published by Running Press

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.

Cooking Methodbaking, sauteeing

CostInexpensive

Easy

Total Timeunder 1 hour

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party, Family Get-together, game day

Recipe Coursemain course

Dietary Considerationmain course

Mealdinner, lunch

Moodblue, festive, stressed

Taste and Texturebubbly, cheesy, creamy, hot & spicy, juicy, meaty, rich, savory

Type of Dishcasserole

Ingredients

  • 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

Instructions

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.

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