Swiss Enchiladas Recipe

Name: Swiss Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken breasts; 1 onion, diced; 2 cans tomato sauce (small); 1 doz. flour tortillas; 1 c. sliced fresh mushrooms; 6 cubes or packets chicken bouillon; 3 c. half and half or canned milk; 1/2 lb. Jack cheese, shredded; 2 cans diced green chilies; 1 Tbsp. oil; 1 clove garlic

Servings: persons

4 chicken breasts
1 onion, diced
2 cans tomato sauce (small)
1 doz. flour tortillas
1 c. sliced fresh mushrooms
6 cubes or packets chicken bouillon
3 c. half and half or canned milk
1/2 lb. Jack cheese, shredded
2 cans diced green chilies
1 Tbsp. oil
1 clove garlic

1
Boil chicken breasts, cool and remove meat and dice.
2
In oil, cook onion and garlic until soft.
3
Add chicken and tomato sauce. Simmer 10 minutes.
4
Add diced green chilies.
5
Mix bouillon with milk until dissolved over low heat, add mushrooms.
6
Dip tortillas in milk mixture to soften.
7
Fill with chicken mixture and roll up. Place in 9 x 13-inch pan.
8
When done, pour remaining milk and mushrooms over enchiladas.
9
Sprinkle shredded cheese over top. Bake at 350u00b0 for 20 to 30 minutes until heated through and cheese melted.

1059

kcal

Calories

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 11 ingredients. The key ingredients include: 4 chicken breasts, 1 onion, diced, 2 cans tomato sauce (small), 1 doz. flour tortillas, and more.

Yes, Swiss Enchiladas falls under the Meat & Poultry 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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