Receta de Enchiladas Suizas con Chorizo con la chef Ingrid Ramos | Sale el Sol

Swiss cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar

Part-skim mozzarella reduces fat while maintaining meltiness.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt lowers calories and adds protein.

green salsa

🥗Healthier: homemade salsa verde

💰Cheaper: canned green salsa

Homemade salsa can be fresher and more flavorful.

shredded chicken

🥗Healthier: shredded turkey

💰Cheaper: canned chicken

Canned chicken is often less expensive and convenient.

Preheat the oven to 375°F (190°C).

Heat vegetable oil in a skillet over medium heat.

Sauté onion and garlic until translucent, about 3-4 minutes.

Add shredded chicken, cumin, salt, and pepper; stir until heated through.

Warm corn tortillas in a separate pan until pliable, about 1-2 minutes per side.

Spread a layer of green salsa on the bottom of a baking dish.

Fill each tortilla with the chicken mixture and roll tightly.

Place the filled tortillas seam-side down in the baking dish.

Pour remaining green salsa over the top of the enchiladas.

Sprinkle shredded Swiss cheese evenly over the salsa.

Bake in the preheated oven until cheese is bubbly and golden, about 20-25 minutes.

Remove from oven and drizzle with sour cream.

Garnish with cilantro, lime juice, and sliced jalapeños before serving.

Cooking Techniques

Spice Level:

Allergens