Swiss Enchiladas

1 users rated this recipe an average rating of 1.0
  • Makes: 4 servings
  • Prep: 1 hr 15 mins
  • Bake: 20 mins 350°F
Rate me!

Swiss Enchiladas
large fresh poblano or Anaheim peppers
small tomatillos, husked and rinsed, or one 13-ounce can tomatillos, rinsed and drained
small onion, cut up
cup snipped fresh cilantro
cup chicken broth
teaspoon sugar
teaspoon salt
teaspoon ground black pepper
cup dairy sour cream
6 inches corn tortillas
tablespoon margarine or butter
3 ounce package cream cheese, softened
tablespoon milk
teaspoon ground cumin
cups chopped cooked chicken or turkey
cup shredded Chihuahua cheese or Monterey Jack cheese
  1. For sauce, to roast fresh poblano or Anaheim peppers, halve peppers lengthwise; remove stems, seeds, and membranes. Place, cut side down, on a foil-lined baking sheet. Bake in a 425 degree F oven for 15 to 20 minutes or until skins are blistered and dark. Remove from baking sheet; immediately cover tightly with foil. Let stand 30 minutes to steam. With a knife, remove skin from peppers, pulling skin off in strips; discard skin. Coarsely chop roasted peppers; set aside.
  2. Meanwhile, if using fresh tomatillos, place in a large saucepan; add enough water to cover. Bring to boiling. Reduce heat and simmer, covered, for 8 to 10 minutes or until soft; drain.
  3. In a blender container or food processor bowl, place roasted peppers, fresh or canned tomatillos, onion, cilantro, and garlic. Cover and blend or process until almost smooth.
  4. Transfer sauce to a small saucepan. Stir in chicken broth, sugar, salt, and black pepper. Bring to boiling. Reduce heat and simmer, covered, for 10 minutes; stir in sour cream. Set aside.
  5. Wrap tortillas tightly in foil. Heat in a 350 degree F oven about 10 minutes or until heated through.
  6. Meanwhile, for filling, cook onion in margarine or butter until tender. Stir in cream cheese, milk, and cumin. Add chicken or turkey; stir until combined. Spoon about 1/4 cup of the filling on each tortilla near an end; roll up. Place filled tortillas, seam side down, in a 2-quart rectangular baking dish. Top with sauce. Bake, covered, in a 350 degree F oven for 20 to 25 minutes or until heated through. Remove from oven and sprinkle with shredded cheese. Makes 4 servings.
From the Test Kitchen

Prepare the sauce as directed through Step 3. Cover and chill for up to 2 days.

Nutrition Facts (Swiss Enchiladas)
    Per serving:
  • 519 kcal cal.,
  • 28 g fat
  • (14 g sat. fat,
  • 117 mg chol.,
  • 570 mg sodium,
  • 35 g carb.,
  • 1 g fiber,
  • 33 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment: