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enchiladas suizas con pollo (swiss chicken enchiladas)

(1 rating)
WildfloursCottageKitchen avatar
Recipe by
Kelly Williams
@WildfloursCottageKitchen
Forked River, NJ

This is a very old recipe from the 60's that my mom has made about my whole life. She used canned chicken, but I prefer to make them with fresh chicken. It is a very simple recipe, that after baking, comes together like a dream! Everything melts together beautifully! It is very mild and creamy and is supposed to be that way. (NOT spicy.) These have been made for many ladies' luncheons, company, and yet are kid friendly as well! One of my hubby's FAVORITES! *If in a rush, as some of the steps take a wee bit of time, you can sub shredded rotisserie chicken no problem. (But please don't use that canned chicken, they just aren't the same at all that way.) (Photos by me)

(1 rating)
yield 5 -10
prep time 30 Min
cook time 30 Min

Ingredients For enchiladas suizas con pollo (swiss chicken enchiladas)

  • 1
    large stewing chicken, or 3-4 boneless skinless chicken breasts
  • 1 (12 oz.)
    block swiss cheese, thinly slice 4 oz. shred rest (8 oz.)
  • 1 (16 oz.)
    cont. sour cream, do not sub light, divided
  • 1
    (14 1/2 oz.) can del monte original stewed tomatoes, chopped up with juice
  • 10-12
    "taco-sized" flour tortillas (not the big burrito-sized)
  • vegetable oil, for soft-frying

How To Make enchiladas suizas con pollo (swiss chicken enchiladas)

  • 1
    In large bowl, combine well the chicken, the shredded cheese and 3/4 of the sour cream, set aside. (Make sure you slice from short end, 10-12 thin slices of swiss cheese and wrap and set aside.) Soft-fry tortillas in a little oil, adding more as needed, set aside. I brush my flat griddle pan with a little oil and fry each side of tortillas, one at a time, til they just start to poof. About 5-10 seconds per side. Brush on more oil as needed, about every other one.)In pie dish, pour chopped tomatoes with juice. (Break up stewed tomatoes.)In 13x9 pan, sprayed, pour a little tomato juice to lightly coat bottom of pan. Dip each tortilla in chopped tomatoes, lightly coating with juice, fill with chicken mixture, roll up, place each seam-side down into pan. (Last 3 will have to go along side the 13" side of pan.) Pour remaining tomatoes down over middle/center of filled, rolled tortillas. Top each with a slice of swiss cheese. This goes easily if you get a "production line" all set up. Bake, uncovered, in 350° oven for 20 minutes. Top each with a dollop of sour cream, and bake 5 minutes longer. *Can sub: Mexican-Style Tomatoes and can add 1 (3 oz) can chopped green chilies, drained, to chicken mixture if desired. But my hubby and I prefer them just as they are! Note: 3 boneless skinless chicken breasts will yield 8-10 filled enchiladas using taco-sized flour tortillas. Just stew them for about 20 minutes or til done.
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