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
- Preheat oven to 400 degrees. Lightly grease a medium-sized Pyrex baking dish.
- 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.
- In a medium sized bowl, combine chicken, onions, garlic and jalapenos with 1-1/2 cups salsa.
- Spread 1/2 of your chicken mixture across the bottom of your Pyres baking dish.
- Top with 1/3 of your cheeses (use both kinds) and top with a layer of tortillas.
- Finish off by pouring remaining 1/2 cup of salsa over the top and topping with the remainder of your cheeses.
- Bake about 30 minutes or until bubbly and brown around the edges.
- Garnish with sour cream.
Source: Adapted from Mix and Match Mama