Chicken Enchiladas Suiza

I discovered this recipe in our local newspaper 26 years ago & have been making it ever since. The original recipe used canned turkey, but now I use either rotisserie chicken or I poach 4 or 5 chicken tenders then shred.

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Step 1

Set out cream cheese to soften

Step 2

Preheat oven to 350 degrees

Step 3

Cook onion in a small amount of water over medium heat until tender

Step 4

Spray 13x9 baking dish with non-stick cooking spray

Step 5

In a medium bowl, combine cream cheese, cumin, & 1 tablespoon water

Step 6

Stir in onion & shredded chicken

Step 7

Place tortillas on a plate, cover with a paper towel, sprinkle with water, & microwave about 30 seconds or until softened

Step 8

Spoon about 1/4 cup mixture onto a tortilla & roll up. Place seam-side down in baking dish.

Step 9

For the sauce, combine in a medium bowl, the sour cream, soup, milk, & green chilis

Step 10

Pour sauce over enchiladas. Ensure all tortilla edges are coated with sauce or they will dry out in the oven.

Step 11

Bake, coveted with foil 40 minutes

Step 12

Sprinkle with cheese & pop back into the oven uncovered for 5 minutes or until cheese is melted