Easy Swiss Enchiladas

READY IN: 1hr 10mins


  • 1cooked chicken
  • 3green onions, thinly sliced
  • 13 cupcilantro, minced
  • 3cups grated cheese, divided
  • 1 (28 ounce) can green enchilada sauce
  • 1cupheavy cream
  • 12 teaspoonchicken bouillon
  • 12largecorn tortillas

    Serving Size: 1 (323) g

    Servings Per Recipe:6

    Calories: 532.7

    Calories from Fat 288 g 54 %

    Total Fat 32 g 49 %

    Saturated Fat 18.6 g 92 %

    Cholesterol 111.9 mg 37 %

    Sodium 1438.3 mg 59 %

    Total Carbohydrate40.4 g 13 %

    Dietary Fiber 3.9 g 15 %

    Sugars 9 g 36 %

    Protein 22.5 g 44 %


  • To make the filling:Break up the cooked chicken into bite-size pieces and place in a mixing bowl. Add the green onions, cilantro and one cup of the grated cheese. Set aside.
  • To make the sauce: Put the green enchilada sauce (about 3 1/2 cups) into a mixing bowl. Add the heavy cream and the chicken bouillon. Stir to dissolve the bouillon. Set aside.
  • Heat the corn tortillas, a few at a time, in the microwave before you put the enchiladas together into a large baking dish (9" x 13").
  • Fill each tortilla with some of the filling, roll over, and place seam side down in the baking dish.
  • Cover with the enchilada sauce and sprinkle the remaining 2 cups of cheese on top.
  • Bake at 350 degrees for about 40 minutes, until the insides of the enchiladas are hot and the cheese has melted.
  • Note: Depending on the size of the chicken, you may be able to make 18 or more enchiladas.
  • You may want to exchange the chicken for shrimp, crab, or a combination.
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