Chicken Enchiladas Suiza

These creamy chicken enchiladas are my new favorite. You can use any kind of meat you have on hand. I decided to pull some of my frozen shredded chicken out of the freezer for this. The sauce is made from the salsa verde recipe I have here: Salsa Verde. You can make your enchiladas in the oven or, if it is too warm outside for you to turn the oven on, I like to cook mine in the microwave!

Ingredients

5 corn tortillas

2 Tbsp vegetable oil

1-2 cooked chicken breasts, shredded

1 Tbsp olive oil

1/2 onion, diced

2 garlic cloves, minced

3 C salsa verde

1/2 C Mexican crema or sour cream

Shredded cheese

In a pan over medium high heat, add the olive oil, onion and garlic. Saute until garlic is fragrant.

Add the shredded chicken and stir until heated through. Remove from heat.

In a pan over medium heat, add the salsa verde and bring to a simmer. Add the crema and stir to combine. Let simmer for 5 minutes. 

Add 1 C to your chicken mixture and stir to combine.

In a small pan, add the 2 Tbsp vegetable oil. When hot, add 1 tortilla at a time. Once you begin to see the tortilla bubbling, about 20 seconds, flip and let sit or another 20 seconds. Remove to a paper towel lined plate and repeat with remaining tortillas. You are only heating up your tortilla, not cooking or making them crispy. This will allow you to roll your enchiladas without them breaking or cracking.

Once your tortillas are done, lay one on a plate. Add your chicken mixture and cheese. Roll the tortilla up. Top with more sauce and cheese.

You can add these to a casserole dish lined with sauce and bake in the oven at 375 degrees until bubbly OR you can place however many enchiladas you want, on a plate, and cook in the microwave for 2 minutes.