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Swiss Enchiladas

Makes: 4 servings
Prep 1 hr 15 mins Bake 350°F 20 mins
Swiss Enchiladas
  • 3  large fresh poblano or Anaheim peppers
  • 5 - 6  small tomatillos, husked and rinsed, or one 13-ounce can tomatillos, rinsed and drained
  • 1  small onion, cut up
  • 1/4  cup  snipped fresh cilantro
  • 2  cloves garlic, minced
  • 1/2  cup  chicken broth
  • 1  teaspoon  sugar
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  ground black pepper
  • 1/2  cup  dairy sour cream
  • 8 6  inches  corn tortillas
  • 1/4  cup  chopped onion
  • 1  tablespoon  margarine or butter
  • 1 3  ounce package  cream cheese, softened
  • 1  tablespoon  milk
  • 1/4  teaspoon  ground cumin
  • 2  cups  chopped cooked chicken or turkey
  • 1/2  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)
  • Servings Per Recipe 4,
  • cal. (kcal) 519,
  • Fat, total (g) 28,
  • chol. (mg) 117,
  • sat. fat (g) 14,
  • carb. (g) 35,
  • fiber (g) 1,
  • pro. (g) 33,
  • sodium (mg) 570,
  • Percent Daily Values are based on a 2,000 calorie diet

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