Swiss Enchiladas

• Meat

  • 1 Rotisserie chicken, store-bought

• Produce

  • 2 tsp Garlic
  • 1 4 oz can Green chiles
  • 1 Lettuce
  • 1 Onion, small
  • 1 Parsley, dried
  • 1 Tomatoes

• Condiments

  • 1 Olives
  • 1 Salsa
  • 1 Taco sauce

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 12 Corn tortillas

• Dairy

  • 2 tbsp Butter
  • 1 4 oz block Cream cheese
  • 2 cups Milk
  • 1/4 cup Sour cream
  • 2 cups Swiss cheese

Found on thecountrycook.net

Description

Directions

• Preheat oven to 350f degrees.
• Spray a 9x13 baking dish with nonstick cooking spray
• Heat olive oil in a large skillet over medium heat. Add in onion and saute for about 5 minutes (until tender.)
• Stir in garlic and saute for another minute.
• Stir in diced chicken, green chiles and sour cream.
• Season the mixture with salt and pepper.
• Continue to stir until warmed through (about 5-6 minutes.) Take off heat.
• Wrap tortillas in a paper towel and warm in the microwave for about 30 seconds .
• Spoon about 1/4 cup of the chicken mixture into each corn tortilla. Roll up and place seam side down into prepared baking dish. You should be able to get at least 12-14 enchiladas from this.
• In the same skillet, over medium heat, melt 2 tbsp. butter.
• Whisk in flour until thickened.
• Slowly pour in milk and whisk until sauce gently boils and thickens.
• Season with salt & pepper (note: I like to use garlic salt here)
• Whisk in softened cream cheese. Continue to whisk until smooth.
• Pour sauce over prepared enchiladas.
• Top with shredded Swiss cheese.
• Sprinkle dried parsley on top (optional)
• Bake covered for about 25-30 minutes until heated through and bubbly.

Nutrition