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Swiss-Style Chicken Enchiladas

Name: Swiss-Style Chicken Enchiladas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 teaspoon paprika; 2 tablespoon cilantro, finely chopped; 1/2 teaspoon dried oregano; 1/2 teaspoon cumin; 3 cups shredded chicken; 1/2 teaspoon black pepper; 3/4 cup salsa verde; 1/2 cup salsa verde; 12 regular flour tortillas; 1 1/2 cups white queso; 2 tablespoon red onion, finely diced

Presenting Swiss-style chicken enchiladas laden with a blend of juicy shredded chicken, spicy and tangy salsa verde, all enveloped by soft tortillas, and topped with a silky, creamy cheese sauce. A garnish of fresh cilantro and tangy red onion then takes this traditional Mexican dish to new pleasure...



45 min

TOTAL TIME

878

CALORIES

$4.63

PER SERVING

Ingredients

FILLING

4 SERVINGS

1 tsp paprika

1/2 tsp dried oregano

1/2 tsp cumin

3 cups shredded chicken

1/2 tsp black pepper

1/2 cup salsa verde

ENCHILADAS

12 whole flour tortillas

SAUCE

3/4 cup salsa verde

1 1/2 cups white queso

GARNISH

2 tbsp fresh cilantro

finely chopped

2 tbsp red onion

finely diced

Directions

PREPARATION

20 min

PREP TIME

25 min

COOK TIME

45 min

TOTAL TIME

Preheat oven to 375°F and lightly grease a 9x13-inch baking dish using cooking spray.

FILLING

In a large bowl, combine the shredded chicken, paprika, black pepper, cumin, dried oregano, and salsa verde. Mix well to evenly coat the chicken.

ENCHILADAS

Warm the tortillas in a dry skillet over low heat for about 15 seconds on each side to soften them.

Place about 2 tablespoons worth of the prepared chicken filling on one end of a tortilla, roll it gently, and place seam side down in the baking dish. Repeat this process until all tortillas have been filled.

SAUCE

In a separate bowl, combine the white queso and the salsa verde. Mix it well.

Pour this queso mixture evenly over the enchiladas in the baking dish. Use a spatula to spread the sauce so it covers all the tortillas.

BAKING

Cover the baking dish with foil ensuring it's not touching the enchiladas. Bake for 25 minutes or until the enchiladas are thorough heated and the sauce is bubbly.

GARNISH

Remove the dish from the oven. Sprinkle the chopped cilantro and diced red onion while the enchiladas are still hot, and let them sit for 5 minutes for all the flavours to meld together before serving

Health Info

Macros

118g

CARBS

27g

FAT

37g

PROTEIN

Contains these allergens

MILK

WHEAT

829 Recipes for Chicken Enchiladas