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Swiss Enchiladas

Swiss Enchiladas

Time: 55 mins


  • cooking spray
  • 1 1/2 cups onions, chopped
  • 2 cups roasted chicken breast, chopped
  • 2 garlic cloves, minced
  • 2 (4 ounce) cans diced green chilies, undrained
  • 1 (14 ounce) can petite diced tomatoes, undrained
  • 2 cups 2% low-fat milk
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 6 (8 inch) fat free tortillas
  • 2 cups swiss cheese, shredded and divided
  • cumin (optional)


  • 1 Preheat oven to 350. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, cook 5 minutes or until tender, stirring often. Add cumin, if desired. Stir in chicken, garlic, chiles, and tomatoes. Reduce heat, and simmer 7 minutes or until liquid evaporates. Set aside.
  • 2 Combine milk and flour in a small saucepan over medium-high heat; cook 5 minutes or until mixture thickens, stirring constantly with a whisk. Stir in salt.
  • 3 Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture and about 2 1/2 tablespoons of cheese down center of each tortilla; roll up. Arrange filled tortillas in bottom of 13x9 baking dish coated with cooking spray. Pour milk mixture over tortillas, and top evenly with 1 cup cheese. Bake at 350 for 25 minutes or until cheese is bubbly. Remove from oven.
  • 4 Preheat broiler. Broil casserole 3 minutes or until cheese begins to brown.


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