After making these classic, Mexican enchiladas the same way my mom made them since I was a little girl, I decided to change things up just a little this time! And they were delicious!! These “Enchiladas Suizas Verde (con Pollo)”, or in English, “Swiss Chicken Enchiladas with Verde Salsa”, are uniquely different from what you’re probably used to.

These are extremely mild, and are intended to be that way. It’s a myth, and almost offensive really, to think that all Mexican food is spicy and hot. Central and South Americans enjoy all types of food just like everyone else, and actually include quite a large amount of fresh fruits and vegetables, and fresh-caught fish and seafood in their diets.

But today, we’re using “pollo”, which is the spanish word for “chicken”, and happens to be my hubby’s favorite carnivorous treat! 🙂 This also happens to be one of his favorite Mexican dishes, so let’s get started!

You can pretty much cook the chicken any way you prefer. Stew, pressure cook, bake, or grill, but this time, I decided to just get a crock pot going and slow cook it until it was fall-apart tender, especially since I’m using all white meat (boneless, skinless chicken breasts).

Once the chicken is fully cooked and pulled into chunks, you simply coat it well with sour cream and add in some shredded swiss cheese, …..and…..

 

 

…..NOTHING ELSE.

NO hot sauce. NO green chilies. NO chili powder or cumin. NO salt or pepper, either.

Nope. Nada. Nada thing. 😉

Just leave it alone.

 

 

When everything is stuffed into lightly soft-fried tortillas coated with salsa verde, and baked in the oven….the magic happens!!! 😀

 

 

The chicken, sour cream, and swiss cheese all melt and blend together into a melty, creamy, richness like no other enchilada! 😉

 

 

If you add something….you’ll ruin it. You really will. I have had people complain to me in the past that they made them….then go on to give me a LIST of items that they thought would “make them taste better”, and then went on to say that they ended up “terrible”. Well, gee, that’s what happens when you add in things that don’t belong. 😉

So please don’t make the same mistake that they did!! They WILL turn out if you just follow the recipe. Unlike a lot of recipes, this is one of those that has little to no wiggle room at all. 😉

I don’t want to sound snooty, or sound like I’m scolding anyone or being mean by saying all of this, but it’s just so frustrating when people can’t wrap their minds around a recipe that is not intended to be spicy-hot nor messed with. I really despise awful reviews given to anyone when people change everything, then blame the recipe poster when it (of course) doesn’t turn out.

If a recipe isn’t for you, then simply don’t make it and choose something else.

Ok. That Said. Moving On. 😉

 

 

These enchiladas have been enjoyed since I was a little girl, (the original version *here*), and were an instant hit with my hubby! Though they are a bit different, they’re VERY good, simple and easy, rich ‘n cheesy!!,  and I really think that they’ll fast-become a favorite in your house as well! Enjoy….

And keep in mind this little poem….

I didn’t have potatoes,
so I substituted rice.

I didn’t have paprika,
so I used another spice.

I didn’t have tomato sauce,
so I used tomato paste.

A whole can not a half a can,
I don’t believe in waste.

A friend gave me this recipe,
she said you couldn’t beat it.

There must be something wrong with her,
I couldn’t even eat it!

 

 

 

 

Yield: 8 servings

Enchiladas Suizas Verde (Slow Cooker)

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Ingredients

• 3 1/3 lbs. boneless skinless chicken breasts, trimmed of any fat or rib membrane (about 5 regular-sized breasts)
• 1 (32 oz.) box chicken broth
• 1 Tbl. + 1 tsp. Better Than Bouillon Chicken base
• 1/8 tsp. garlic powder
• 1/8 tsp. coarse ground black pepper
• 1 large bay leaf
• 1 (16 oz.) container sour cream
• 1 (8 oz.) block swiss cheese, divided
• 16 small fajita-sized flour tortillas, can also use soft white corn tortillas if preferred
• 1 (16 oz.) jar Salsa Verde (I used Herdez)
• Toppings:
• 1 (8 oz.) container sour cream, one spoonful on top of each
• guacamole, optional
• chopped tomatoes, optional
• sliced or chopped ripe olives, optional
• sliced green onion or chopped red onion, optional

Instructions

Place chicken breasts and next 5 ingredients into crock pot/slow cooker. Place on lid and set to High. Cook for 5 - 6 hours or until fall-apart tender. Remove breasts from crock, pull into larger than bite-sized chunks, add back to crock. Cover and cook on low for 30 more minutes to 1 hour.

Place colander in large mixing bowl, pour chicken and broth into colander. Lift colander over bowl and hold to fully drain. Add chicken meat to another large mixing bowl. Stir 1 (16 oz.) container sour cream into drained chicken. (*See note for what to do with broth. Don't throw it out!)

Slice off 16 thin slices of swiss from short end of block, wrap slices and set them aside. Grate rest of block into chicken-sour cream mixture add and folding in slowly to incorporate evenly. Cover bowl with plate and place into fridge until needed.

On flat griddle over medium heat, brush on a circle of oil, place on a tortilla and soft fry each side for 30 seconds to 1 minute unto starting to puff up and lightly golden browned. Place between paper towel. Continue with rest of tortillas adding oil to pan each time or as needed.

Preheat oven to 350º.

Spray 1 13x9 dish plus a second smaller baking dish such as an 11x7. (Can of course use 2 13x9's also). Add 1/3 cup sauce to bottom of large baking dish and less to smaller one. Spread to coat bottoms of pans evenly.

Add 1 cup salsa to a pie dish. Dip both sides of tortilla into salsa to lightly coat. Fill with filling down center (don't be shy with it), fold over each edge and place seam side-down into baking dish. Continue until all are coated, filled and rolled, filling both pans.

Pour last of salsa over tortillas. Top each tortilla with a thin slice of swiss. Pop into preheated oven and bake for 25 minutes. Top each with a small spoon of sour cream, pop back into oven and bake for 5 more minutes. (*You can just top enough with sour cream that are going to be eaten at that time).

Plate, and serve topped with toppings of choice if they're also desired.

(Reheat leftovers in microwave, 2 at a time/one serving size, on 40% - 50% for about 3 1/2 - 4 minutes).

Notes

*I strain the reserved chicken broth (that we have saved in the mixing bowl) through a fine mesh wire strainer into a saucepan. Heat to boiling and low boil for 30 minutes until reduced by at least half.
Let cool down, pour into jar leaving at least an inch of head space at the top and chill. Place on lid and freeze for a later use. Great chicken stock!