Swiss meets Mexican

I discovered this recipe for Swiss Enchiladas on the Cooking Light website a few years ago. If you follow the recipe, you’ll probably find it is better for your waistline. It uses Swiss cheese, which adds a unique nuttiness to the dish. My version might not be so healthy.

You will need:

3 onions diced

2 to 3 cups of skinless, boneless chicken breast

2 minced garlic cloves

2 (4.5 ounce) cans of diced green chiles

1 (14.5 ounce) can of petite diced tomatoes or four to five fresh tomatoes de-seeded and with most of the juice squeezed out of them

2 cups of two-percent reduced fat milk

2 tablespoons of all-purpose flour

6-10 flour tortillas

5-7 slices of Swiss cheese cut into thin strips

Mexican cheese blend

Start things off by cooking the onions in a greased skillet for five minutes or until tender. Stir in chicken, garlic, chiles and tomatoes. Heck, if you’ve got some other stuff to use up in the kitchen, such as scallions or corn, throw those in too! Be creative. Reduce heat and simmer for seven minutes or until the liquid evaporates. Set aside to cool.

In a sauce pan combine the milk and flour and cook over medium-high heat for five minutes or until mixture thickens, stirring constantly with a whisk. Stir in ¼ teaspoon of salt.

Grease a baking pan that’s large enough to fit all your enchilladas, and get your tortillas, chicken mixture and cheese ready so you’re ready to begin stuffing. Fill each tortilla with about ½ cup of the chicken mixture, add a few slices of swiss (and I used Velveeta I had leftover in the fridge), roll up the enchilada and place in the baking dish. Keep repeating until you’ve filled the pan or you run out of tortillas or mixture, whichever happens first. Then pour the milk and flour mixture over the top. If you want to bake them immediately, cover the pan in cheese (Swiss or Mexican blend) and bake for 25-30 minutes at 350 degrees. I typically put let the tray sit in the fridge for a few hours to make sure the tortillas soften up, then I top it with cheese and bake it. I find by letting the dish sit for a bit, everything kind of gels together in one delicious gooey mess.

Feel free to take the healthier route for this recipe. Either way, you can’t go wrong.