Swiss Enchiladas Recipe

Name: Swiss Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 onion, chopped; 2 Tbsp. oil; 1 clove garlic, crushed; 1 (8 oz.) can tomato sauce; 1 (4 oz.) can green chilies, drained and chopped; 2 c. cooked, chopped chicken; salt and pepper; Lawry's seasoning salt to taste; 1 c. sour cream; 1 c. chicken broth; 1 c. heavy cream; 12 flour tortillas; 8 oz. grated Monterey Jack or Swiss cheese

Servings: persons

1 onion, chopped
2 Tbsp. oil
1 clove garlic, crushed
1 (8 oz.) can tomato sauce
1 (4 oz.) can green chilies, drained and chopped
2 c. cooked, chopped chicken
salt and pepper
Lawry's seasoning salt to taste
1 c. sour cream
1 c. chicken broth
1 c. heavy cream
12 flour tortillas
8 oz. grated Monterey Jack or Swiss cheese

1
Saute onion in oil.
2
Add garlic, tomato sauce, chilies, chicken and seasoning to taste.
3
Mix sour cream, chicken broth and cream.
4
Dip tortillas in cream sauce.
5
Spoon chicken mixture on tortilla.
6
Roll and place in greased baking dish.
7
Pour cream sauce over enchiladas.
8
Top with grated cheese.
9
Bake at 350u00b0 for 30 minutes covered with foil.
10
Remove foil to brown.
11
May be garnished with avocado slices or ripe olives.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 onion, chopped, 2 Tbsp. oil, 1 clove garlic, crushed, 1 (8 oz.) can tomato sauce, and more.

Yes, Swiss Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Swiss Enchiladas

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