A variety of Mexican enchiladas topped with melted cheese and cream. Underneath the white cover is a layer of green chili sauce covering a tortilla stuffed with shredded chicken.
Contrary to the name, this is authentic Mexican food. The name Swiss enchilada is said to have come from Walter Sanborn (the founder of Sanborn’s), who upon arriving in Mexico said that the pure white dish reminded him of the snow in the Swiss Alps. .
Ingredients: 6 servings
– 2 cups cooked chopped chicken
– 110 g chopped green chillies
– Green chili sauce 200 g
– 1/2 teaspoon salt
– 2 cups milk cream
– frying oil
– 12 corn tortillas
– 1 1/2 cups grated Monterey Jack cheese (or mild cheese)
preparation
Preheat oven to 350 degrees F (175 degrees C).
Combine chicken, chili, and sauce in a bowl.
In a wide, shallow dish, combine the salt and heavy cream.
Heat oil in a large skillet over medium heat.
Fry the tortillas for a few seconds until they blister, then immediately dip them into the salted cream.
Fill tortillas with fried chicken mixture. Roll it up and place it face down in a baking dish.
Pour remaining cream over tortillas and sprinkle with cheese.
Bake, uncovered, until cheese is melted, about 15 to 20 minutes.
