Swiss Enchiladas

Swiss Enchiladas


1 1/2 cups chopped onion
2 cups chopped roasted skinless, boneless chicken breast (about 2 breasts)
2 garlic cloves, minced
2 (4.5 oz) cans diced green chilies, undrained
1 (14.5 oz) can petite-diced tomatoes, undrained
2 cups 2% reduced fat milk
2 tbsp all purpose flour
1/4 tsp salt
6 (8 inch) fat free flour tortillas
2 cups (8 oz) shredded Swiss cheese, divided

1. Preheat oven to 350*.

2. Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add onion; cook 5 minutes or until tender. Stirring occasionally. Stir in chicken, garlic, chilies and tomatoes. Reduce heat, and simmer 7 minutes or until liquid evaporates. Set aside.

3. 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.

4. Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture and about 2 1/2 tbsp cheese down center of each tortilla, roll up. Arrange filled tortillas in the bottom of a 13x9 inch-baking dish coated with cooking spray. Pour milk mixture over tortillas, and top evenly with remaining 1 cup cheese. Bake at 350* for 25 minutes or until cheese is bubbly. Remove from oven.

5. Preheat broiler.

6. Broil Casserole for 3 minutes or until cheese begins to brown.

Makes 6 servings; 1 enchilada and about 1/3 cup sauce
Cal 419; fat 13.2; fiber 4.3

I know that this sounds a little weird. Swiss cheese with enchilada's, but it works. It is definitely something different. There is a little spice, but not much, however, if you want to increase your spicy factor, use a can of Rotel in place of the tomatoes and 1 can of the green chilies. Although doing this, depending on your preferences can make this go from a 2 to a 9 on the spicy chart. I also don't make the sauce. It's bland, it tastes like warm milk. When I was making it I was adding garlic and cayenne pepper and other stuff to make it taste not so milky. We just didn't care for the sauce. I have substituted sour cream sauce, canned enchilada sauce, and the sauce that I use on another enchildada recipe. They all work great, especially the sour cream sauce and the sauce that I make on spinach enchiladas. But, we never make sauce anymore. I used the sliced Swiss cheese, because it is usually cheaper than a block, and we just lay a slice on top, let the cheese melt and have at it. I guess that would make it more burritos than enchiladas.