When I was back home last weekend, my mom and I made Swiss Enchiladas. Because there are several things that need to be prepared, this type of recipe is good to do with a family member or friend (especially with a couple glasses of wine). So, together you make the filling, you fry up some tortillas, you shred some cheese, you roll the enchiladas, you pour in the milk, you bake, you eat. And then, at last, you take a siesta.
Swiss Enchiladas (serves 4-6)
olive oil, for cooking
2 cloves minced garlic
1 cup chopped white onion
1 cup chopped celery
1 1/2 cups diced tomatoes (canned or fresh)
8 oz chopped green chilies (these often come in 4-oz cans)
2 cups shredded cooked chicken (we boiled it beforehand)
pinch of salt
Tabasco to taste
1 dozen corn tortillas
about 1/2 lb Swiss cheese
1 1/2 cups milk or half & half
1. Sauté the garlic, onion, and celery in a small amount of olive oil.
2. After a few minutes, add the tomatoes, green chilies, chicken, salt, and Tabasco. Simmer for 10 minutes.
3. Meanwhile, lightly fry the corn tortillas (one at a time) in a splash of olive oil, just to soften them up.
4. Shred 2 cups of Swiss cheese.
5. Fill the tortillas with the cooked filling and shredded cheese. Only use 1 cup of the cheese. (If you've never rolled enchiladas, watch this quick video.)
6. Sprinkle the remaining cup of cheese over the top of the rolled enchiladas.
7. Pour milk or half-and-half over the entire dish.
8. Bake at 350°F for 30 minutes, or until the top begins to brown.
9. Serve with sliced avocados and salsa, if desired. Enjoy!