These delicious enchiladas are good for any occasion. You can make this for brunch, lunch or dinner. It’s one of my favorites when I go to visit my hometown in Mexico.

An interesting and funny fact about these enchiladas is that we call them “Enchiladas suizas” which means “Swiss enchiladas”. Why? I have no idea! Why would we call them like that? I don’t think they even know about them in Switzerland. Once I heard it had something to do with the melting cheese. I don’t know. But they are delicious and easy to make anyways! 

INGREDIENTS

6 corn tortillas

2 cups cooked shredded chicken

Salsa verde

Monterey cheese

1/2 cup mexican crema

 

INSTRUCTIONS

Preheat the oven to 350F

Warm the corn tortillas on a skillet until they are soft. about 30 seconds per side.

Put the shredded chicken in the middle of each tortilla, roll them up and place them in a baking dish.

Add the tomatillo salsa, cream and cheese.

Bake until cheese is melted and you see that the salsa is gently bubbling. (about 20 mins).

At the end you can broil them for 3 minutes to gratin the cheese a little bit. (This step is optional)