"Swiss Enchiladas

By RoketJSquerl

Ingredients

• for the filing:
• 1-2 tbsp. olive oil
• 1 small onion, finely diced
• 2 tsp. minced garlic
• 1 store-bought, fully-cooked, rotisserie chicken (about 2 cups diced chicken)
• 1 (4 oz.) can diced green chiles
• 1/4 cup sour cream
• 12-14 corn (or flour) tortillas
• for the sauce:
• 2 tbsp. butter
• 2 tbsp. all-purpose flour
• 2 cups milk
• 1/2 block (4 oz.) cream cheese, softened to room temp.
• salt & pepper, to taste
• topping:
• 2 cups shredded Swiss cheese
• dried parsley, for topping (optional)
• Optional topping suggestions:
• lettuce
• diced tomatoes
• sliced olives
• salsa
• taco sauce

Details

Servings 6
Preparation time 25mins
Cooking time 55mins
Adapted from thecountrycook.net

Preparation

Step 1

Instructions
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 ¼ 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 uncovered for about 25-30 minutes until heated through and bubbly.

Instructions