Sunday, October 13, 2013

Chicken Suiza Enchilada

Another easy and tasty winner!

I was initially thinking- Swiss cheese? In an enchilada recipe? Granted, I can only assume this isn't 
"authentic", but who cares when it tastes so good and warms up your belly? I would definitely recommend using Swiss cheese in this recipe- it lended great flavor to this enchilada dish. Next time, I would alter this recipe by sauteing the veggies first, as D and I didn't like the "crunch" but loved the flavors that the veggies provided.


  • 2 lb cooked chicken breast, shredded (see this post on how to cook chicken for this dish)
  • 1 tsp olive oil
  • 8 green onions, chopped
  • 3 cloves garlic, chopped
  • 2 jalapeno peppers, chopped
  • 2 cups either Green Chile Salsa or Tomatillo Salsa, divided (I used Kroger's jarred Private Selection hot New Mexico green chile salsa)
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup Swiss cheese, shredded
  • 6-8 tortillas 
  • sour cream to garnish

  1. Preheat oven to 400 degrees. Lightly grease a medium-sized Pyrex baking dish.
  2. In a medium saute pan on medium-low heat, add olive oil. Once warmed, add green onions, garlic, and chopped jalapeno peppers. Saute until soft- 5-7 minutes.
  3. In a medium sized bowl, combine chicken, onions, garlic and jalapenos with 1-1/2 cups salsa.
  4. Spread 1/2 of your chicken mixture across the bottom of your Pyres baking dish.  
  5. Top with 1/3 of your cheeses (use both kinds) and top with a layer of tortillas.  
  6. Repeat. 
  7. Finish off by pouring remaining 1/2 cup of salsa over the top and topping with the remainder of your cheeses.  
  8. Bake about 30 minutes or until bubbly and brown around the edges.  
  9. Garnish with sour cream.
Source: Adapted from Mix and Match Mama


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