Description
A delightful twist on traditional enchiladas, featuring Swiss cheese and a rich sauce that will elevate your dinner experience.
Ingredients
Scale
- 8 corn tortillas
- 2 cups shredded Swiss cheese
- 1 cup cooked chicken, shredded
- 1 can (10 oz) cream of mushroom soup
- 1 cup sour cream
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the cream of mushroom soup, sour cream, milk, garlic powder, onion powder, and black pepper.
- Spread a thin layer of the sauce mixture on the bottom of a baking dish.
- Fill each tortilla with shredded chicken and Swiss cheese, then roll them up and place them seam-side down in the baking dish.
- Pour the remaining sauce over the rolled tortillas, ensuring they are well coated.
- Sprinkle any remaining Swiss cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until bubbly and golden.
- Garnish with chopped green onions before serving.
Notes
- For a vegetarian option, substitute chicken with black beans or sautéed vegetables.
- Feel free to add spices like cumin or chili powder for extra flavor.
- These enchiladas can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg