Swiss Cheese Enchiladas
Creamy, cheesy Swiss cheese enchiladas with chicken and green chilies, perfect for a hearty family meal or entertaining guests craving bold flavors and comforting textures.
Ingredients
- 1 pkg. flour tortillas (12 each) ⓘ
- 1 lb. Longhorn cheese, shredded ⓘ
- 1/2 lb. Monterey Jack cheese, shredded ⓘ
- 1/2 lb. Cheddar cheese, shredded ⓘ
- 1 large can olives, chopped ⓘ
- 2 small cans green chilies, diced ⓘ
- 2 cans cream of chicken soup ⓘ
- 1 large (8 oz.) pkg. cream cheese
- 1 pt. sour cream ⓘ
- 3 chicken breasts ⓘ
- 1 small red onion, chopped ⓘ
- 4 Tbsp. butter ⓘ
Instructions
- Cook chicken breasts; skin, debone, and chop them coarsely.
- In a skillet, sauté chopped onions in butter.
- Add chopped chicken, chopped olives, sour cream, cream cheese, diced green chilies, half of the shredded cheeses, and the cream of chicken soup to the skillet. Mix well.
- Steam the flour tortillas to make them pliable.
- Fill the center of each tortilla with the chicken-cheese mixture.
- Roll up the tortillas and place them seam-side down in a greased baking dish.
- Repeat until the dish is filled with rolled enchiladas.
- Sprinkle the remaining shredded cheeses over the top.
- Cover the dish with foil and bake at 350°F for 30 minutes, or until bubbly.
Tips & Substitutions
For a lighter version, consider substituting low-fat cream cheese and sour cream. If you’re out of Longhorn cheese, a blend of mozzarella and provolone works well. To add some extra flavor, mix in a teaspoon of cumin or chili powder to the filling. Be careful not to overfill the tortillas, as they may burst during baking.
Serving Suggestions
Serve your Swiss Cheese Enchiladas with a side of Mexican rice or refried beans for a complete meal. A fresh green salad with avocado and lime dressing pairs beautifully with this dish. For an extra kick, top the enchiladas with diced tomatoes, cilantro, or jalapeños before serving, and enjoy with a dollop of salsa.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a baking dish, cover with foil, and warm in a preheated oven at 350°F for about 20 minutes, or until heated through. For a quicker option, microwave individual portions.
Nutrition & Diet Analysis (per serving)
Each serving of Swiss Cheese Enchiladas contains roughly 441 calories, with 16g protein, 15g carbohydrates, and 36g fat. It is an excellent source of vitamin A (34% of the Daily Value) and protein (32% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 955mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas a day in advance. Just assemble them, cover tightly with foil, and refrigerate. When ready to bake, remove from the fridge, let sit at room temperature for about 30 minutes, then bake as directed.
What can I use instead of chicken?
You can substitute shredded rotisserie chicken for a quicker option or use black beans for a vegetarian version. If using beef, consider ground beef or shredded beef brisket, but adjust cooking times accordingly.
How can I make the sauce spicier?
To add some heat, mix in diced jalapeños or a splash of hot sauce to the chicken-cheese mixture. You can also sprinkle some crushed red pepper flakes on top before baking for an added kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).