Swiss Enchiladas




  • 2 skinless, boneless chicken breasts, cooked and shredded.
  • 2 Tbsp. vegetable oil.
  • ½ onion, sliced.
  • 2 garlic cloves, crushed.
  • 2 cups La Costeña Green Salsa.
  • ½ cup sour cream.
  • 1 cup shredded cheese (Monterey Jack).
  • 8 corn tortillas.
  • Salt to taste.


  • Heat the oil in a frying pan, sauté the onion until translucent, then add the garlic, cook for 3 minutes.
  • Add La Costeña Green Salsa and simmer for 7 minutes, season with salt to taste.
  • In a blender blend Green Salsa and onion mix until the sauce is smooth.
  • Add cream and blend for 1 minute.
  • Heat the tortillas in microwave, wrapped in a safe plastic, for 1 minute.
  • Spoon a portion of the chicken into the center of tortilla, and roll.
  • Place them in a shallow baking dish large enough to hold all the enchiladas in a single layer.
  • Pour the sauce over the enchiladas to cover completely.
  • Sprinkle with cheese.
  • Bake for 20 minutes or until the cheese bubbles.
  • Serve immediately with La Costeña Whole Black Beans.


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