Description
A delightful fusion of Swiss influences and Mexican comfort food featuring soft corn tortillas, shredded chicken, and a vibrant salsa verde.
Ingredients
Scale
- 1 lb tomatillos
- 2–3 serrano peppers
- 1/4 white onion
- 2 cups shredded chicken
- 8 corn tortillas
- 1 cup Monterey Jack cheese, shredded
- 1 cup Oaxaca cheese, shredded
- Salt to taste
- Oil for frying
Instructions
- Create the salsa verde: In your trusty blender, combine the husked tomatillos, serrano peppers, and white onion. Blend until smooth. Taste and add salt as needed.
- Prepare the tortillas: In a skillet over medium heat, warm your oil until shimmering. Lightly fry each tortilla for about 30 seconds on each side, just until they become pliable. Transfer them onto a paper towel-lined plate to absorb any excess oil.
- Assemble the enchiladas: Take a tortilla, place a generous portion of shredded chicken in the center, then roll it up tightly, seam-side down. Repeat until all tortillas are filled and lined up in the skillet.
- Add the salsa verde and cheese: Pour the freshly made salsa verde generously over the enchiladas, letting it cascade into all the nooks. Sprinkle the grated Monterey Jack and Oaxaca cheese liberally on top.
- Melt and serve: Cover the skillet and cook over low heat until the cheese melts, about 5–7 minutes. Serve hot, garnished with more fresh ingredients if desired.
Notes
Perfect for weeknight dinners or gatherings, enchiladas can be made ahead of time and simple to customize.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Swiss-Mexican Fusion
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Swiss enchiladas, enchiladas recipe, Mexican comfort food, easy dinner recipes, fusion cuisine