Description
Enchiladas Suizas is a delicious Mexican casserole featuring corn tortillas filled with shredded chicken and green salsa, topped with a blend of Swiss and cheddar cheese, then baked until bubbly and golden. This comforting dish is garnished with fresh cilantro and lime, and served with sour cream, making it perfect for a flavorful family meal.
Ingredients
Scale
Corn Tortillas
- 12 corn tortillas
Filling
- 2 cups cooked and shredded chicken
- 1 ½ cups green salsa
- 1 medium onion, diced
- 2 tablespoons olive oil
Topping and Garnish
- 2 cups shredded cheese (Swiss and cheddar mix)
- ½ cup sour cream
- 2 tablespoons chopped cilantro
- 1 lime, cut into wedges
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Prepare Filling: In a saucepan over medium heat, warm the green salsa. Add the cooked shredded chicken and diced onions, stirring to combine. Let the mixture simmer gently for about 5 minutes to blend the flavors.
- Soften Tortillas: Lightly fry the corn tortillas in olive oil until they are soft and pliable, then drain them on paper towels to remove excess oil.
- Assemble Enchiladas: Place a generous amount of the chicken and salsa filling onto each tortilla. Roll up the tortillas tightly and arrange them seam-side down in a baking dish.
- Add Cheese and Bake: Sprinkle the Swiss and cheddar cheese mixture evenly over the rolled enchiladas. Bake them in the preheated oven for 20 to 25 minutes or until the cheese is melted, bubbly, and golden brown on top.
- Garnish: Once baked, take the enchiladas out of the oven and squeeze fresh lime juice over them. Sprinkle chopped cilantro on top for added freshness and flavor.
- Serve: Serve the enchiladas hot with a dollop of sour cream on the side and lime wedges for extra zest.
Notes
- Lightly frying the tortillas helps prevent them from tearing when rolling and adds extra flavor.
- Use freshly shredded cheese for better melting and taste.
- Adjust the amount of salsa depending on your preferred spice level.
- Leftover enchiladas can be refrigerated and reheated in the oven for best results.
