This Swiss cheese version of classic chicken enchiladas is perfect for people who don’t like a lot of spice! They’re easy to make and can even be prepared ahead of time for a quick dinner solution.
Don’t these look ahhh-mazing? Anything that’s covered in cheese is almost a guaranteed winner in my mind. These Swiss Cheese and Chicken Enchiladas are another creation by my dear mom. I have so many great memories of the food she would make us growing up. When we were young, she would wake up every day and bake muffins hoping that we would take a few bites out of one on our way out the door.
When we got a bit older, we were all involved in sports, and we could always count on a hot meal to be ready when we got home from practice. I don’t think we ever appreciated it as much as we should have. I sure as heck wish I had that service now!
Although I love fancy, healthy, exotic food now, I loved that we grew up on American classics. From meatloaf, to casseroles, to beef stroganoff and all the other comforting dishes that we loved.
Enchiladas were one of the meals we would help my mom make, and they always turned out great. Rather than classic enchiladas, Swiss Cheese and Chicken Enchiladas are mild on the spice and don’t require any canned enchilada sauce!
If you want to kick up the heat, consider adding in some jalapenos or more spices. If you’re feeding little ones, this recipe is perfect as is!
Save RecipeIngredients
- 1 1/2 cups chopped onion
- 2 cups skinless, boneless chicken breast, roasted and chopped (about 2 breasts)
- 2 garlic cloves, minced
- 2 (4.5-ounce) cans diced green chiles, undrained
- 1 (14.5-ounce) can Ro-Tel tomatoes, undrained
- 2 cups reduced-fat milk
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon cumin
- 6 (8-inch) whole wheat flour tortillas
- 2 cups (8 ounces) shredded Swiss cheese, divided
Instructions
- Preheat oven to 350 degrees F.
- Spray a large skillet with cooking spray and cook onion for 5 minutes or until tender. Stir in chicken, garlic, chiles, and tomatoes. Reduce heat, and simmer 7 minutes or until liquid evaporates. Set aside.
- 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 and cumin.
- Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture and about 2 1/2 tablespoons cheese down center of each tortilla; roll up. Arrange filled tortillas in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Pour milk mixture over tortillas, and top evenly with remaining 1 cup cheese.
- Bake at for 25 minutes or until cheese is bubbly. Remove from oven.
- Preheat broiler.
- Broil casserole for 3 minutes or until cheese begins to brown.
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