This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe

Swiss Enchiladas

Name: Swiss Enchiladas
Total time: 1 h 10 min
Cuisine: Mexican
Ingredients: Tomatoes (6 pieces); Jalapeño peppers (1 piece); Serrano peppers (2 pieces); Onion (1/2); Garlic cloves (2); Cilantro (1 bunch); Water; Salt (1 pinch); Black pepper (1 pinch); Manchego cheese (1/2 cup); Cream cheese (1 barra); Oil; Corn tortillas; Chicken breast (500 g); Oregano (1/4 tablespoon)

by Dana Peredo

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65 viewsTotal time: 1 hr 10 min

Shredded chicken enchiladas smothered in a creamy green sauce made with tomatoes and cheese, topped with more cheese until it melts over the tortillas. The sauce and chicken form both the filling and the topping of this dish, which is served hot.

Difficulty: Medium
Category: Main course
Cuisine: Mexican
Serve: Hot
Texture: Creamy
Techniques: BoilFry
Meal: LunchDinner

Family meal

Ingredients

Tomatoes (6 pieces)
≈ $21.40 MXN
$29.00 MXN/kg
Jalapeño peppers (1 piece)
≈ $0.34 MXN
Serrano peppers (2 pieces)
No price yet
Onion (1/2)
≈ $1.53 MXN
$27.90 MXN/kg
Garlic cloves (2)
No price yet
Cilantro (1 bunch)
$11.00 MXN
Water
No price yet
Salt (1 pinch)
No price yet
Black pepper (1 pinch)
No price yet
Manchego cheese (1/2 cup)
≈ $16.10 MXN
Cream cheese (1 barra)
No price yet
Oil
No price yet
Corn tortillas
No price yet
Chicken breast (500 g)
$54.50 MXN
Oregano (1/4 tablespoon)
No price yet

WaatoPrice

Price reference: Guadalajara, Jalisco

Estimated cost so far

≈ $104.87 MXN

6 of 15 ingredients

priced

40%

Prices are approximate. · Last updated Oct 14, 2026

Some prices may be outdated.

Tools

Blender
Measuring spoons
Stove
Saucepan
Stockpot
Frying pan
Tongs

Steps

1. Cook the chicken breast20 min
First, in a pot with enough water, add 1/4 of an onion, 1 clove of garlic, 1/2 teaspoon of salt, and the chicken breast. Then cook everything together over medium heat until the chicken is fully cooked, about 15–20 minutes.
2. Shred the chicken10 min
When the chicken is ready, use tongs to transfer it to a large plate. Since it’s very hot, use two forks to begin shredding it. Once it has cooled down, continue shredding it with your hands until it’s thin enough.
3. Season the chicken8 min
When it's ready, season it to taste, or you can add 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of oregano, and mix it with the chicken.
4. Make the sauce10 min
Add the chilies and tomatoes to the blender along with the cilantro. Once blended, add a pinch of salt and black pepper, the Manchego cheese, and the block of cream cheese. blend it again, and finally pour it into a pot with very hot oil. Let it fry for a few minutes over medium heat until it thickens and takes on a deeper color, stirring occasionally with a spoon.
5. Prepare the tortillas7 min
In a skillet with plenty of very hot oil, use tongs to place the tortillas in the pan and let them brown slightly for about 10 seconds on each side, then transfer them to paper towels.
6. Make the enchiladas6 min
Now place the tortillas on a plate, put about a handful of chicken on each one, and roll them up into enchiladas. Finally, carefully add them to the skillet with the sauce, coat them thoroughly with the sauce, then add a little cheese on top and let the cheese melt.
7. Ready to serve
You have prepared Swiss enchiladas with salsa verde, ready to serve.