Ingredients
- Cooked, shredded chicken: 3 cups
- Flour or corn tortillas (6-inch): 12
- Canned tomatillos (drained): 28 oz
- Chicken broth: 1 cup
- Sour cream: 1 cup
- Monterey Jack cheese (shredded): 2 cups
- White onion (chopped): 1/2 cup
- Jalapeño (seeds removed, minced): 1
Instructions
- Step 1: Preheat oven to 375°F (190°C). Prepare the green sauce by blending the drained tomatillos, chicken broth, chopped onion, and minced jalapeño until completely smooth.
- Step 2: Pour the sauce into a medium saucepan and bring to a simmer over medium heat for 5 minutes. Remove from heat and stir in 1/2 cup of the sour cream until fully incorporated and creamy. Taste and adjust seasoning if necessary.
- Step 3: Lightly grease a 9×13 inch baking dish. Dip each tortilla briefly into the warm sauce (or quickly warm them in the microwave to make them pliable). Fill each tortilla with approximately 1/4 cup of shredded chicken and a spoonful of sauce, then roll tightly and place seam-side down in the prepared baking dish.
- Step 4: Pour the remaining green sauce evenly over the top of the rolled enchiladas. Dollop the remaining 1/2 cup of sour cream over the sauce and spread it gently, or drizzle artistic swirls.
- Step 5: Generously top the entire dish with the 2 cups of shredded Monterey Jack cheese. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and the sauce is hot throughout.
- Step 6: Let the enchiladas rest for 5 minutes before serving. Garnish with cilantro or extra sour cream if desired.
Notes
- To freeze, assemble the enchiladas without adding the top layer of sour cream or cheese, cover tightly, and bake from frozen after thawing overnight.
- For leftovers, tent individual portions loosely with foil and warm in a 325°F oven to ensure they heat evenly without drying out the cheesy top.
- Pair the rich Swiss Enchiladas with a bright side of avocado slices and a light sprinkle of cotija cheese to balance the heat and creaminess.
- For a richer, restaurant-quality sauce, ensure you incorporate the first half-cup of sour cream *after* removing the blended tomatillo mixture from the heat, preventing the dairy from splitting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American