Red Swiss Enchiladas

Ilse Castrejón
Give a twist to your typical homemade enchiladas and dare to prepare this version of Red Swiss Enchiladas filled with chicken and covered in creamy sauce, gratinated with manchego cheese. They are perfect for any day of the week. Did you know that Red Swiss Enchiladas were created in Mexico City? They were named this way because the cheese and cream resembled the Swiss Alps. Enjoy this easy recipe for your next breakfast or brunch. Would you like to add avocado?
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 5 tomatoes
  • 2 serrano chiles
  • 1/4 onions
  • 1 clove garlic
  • 1/3 cups fresh cilantro
  • 1 cup sour cream
  • 1/4 cups chicken broth
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 12 corn tortillas
  • 500 grams chicken breast, cooked and shredded
  • 1/2 cups Manchego cheese, shredded
  • red onion, in rings for decoration
  • fresh cilantro, for decoration
Preparation
30 mins
40 mins
Low
  • Preheat the oven to 200°C.
  • For the sauce, cook the tomatoes along with the chiles and onion in a pot of boiling water with salt for 15 minutes. Drain.
  • Blend the tomatoes, chiles, onion, garlic, cilantro, cream, and chicken broth.
  • In a pot over medium heat, heat the oil and fry the sauce for 15 minutes on low heat, season with salt and pepper, and set aside.
  • In a skillet, heat the oil and fry the tortillas on both sides, draining on paper towels.
  • On a cutting board, fill the tortillas with the chicken and roll them up, placing them in a baking dish, cover with the red sauce, and sprinkle with cheese.
  • Gratin in the oven until the cheese is melted and golden.
  • Serve hot, decorates with rings of red onion and fresh cilantro leaves.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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