Stacked Enchiladas Suiza
1 hour and 30 minutes
Serves: 4
“Swiss” enchiladas are made with a cheese sauce, a southwestern variation of more traditional enchiladas. This version is stacked in a deep-dish pie plate—a faster technique than filling and rolling up individual tortillas.
Ingredients
- 3 tablespoons olive oil
- 2 to 3 (14 ounces) Just Bare Skinless Chicken Breasts
- 4 cloves garlic, finely chopped
- 2 teaspoons chipotle chili powder
- 1/2 cup finely chopped red bell pepper
- 3 cups fresh spinach leaves, coarsely chopped
- 1 teaspoon dried oregano leaves, crushed
- 1 tablespoon all-purpose flour
- 1 cup low-fat milk
- 1 cup dairy sour cream
- 2 cups (8 ounces) shredded Colby Jack cheese
- 8 (6-inch) yellow, white, or blue corn tortillas
Instructions
- Line a large rimmed baking sheet with parchment. Cut chicken into 1-inch chunks; arrange on baking sheet. Place in freezer for about 20 minutes.
- Place partially frozen chicken chunks in a food processor fitted with the metal blade. Chop the chicken, pulsing on and off, just until finely chopped but still retains some texture.
- Heat oven to 375°F. Heat 1 tablespoon oil in large skillet over medium-high heat. Add garlic and ground chicken; cook and stir until chicken is no longer pink and cooked through. Cook to internal temp of 165°F. Stir in chili powder; transfer mixture to large bowl.
- Add another 1 tablespoon oil to skillet; add red peppers. Cook and stir 2 minutes; stir in spinach and oregano. Cook and stir until spinach is wilted. Add mixture to ground chicken in bowl.
- Add remaining 1 tablespoon oil to skillet; stir in flour. Cook and stir over low heat about 2 minutes; whisk in milk and stir until thickened. Stir in sour cream and 1-1/2 cups cheese until melted and smooth.
- Stir cheese sauce into chicken-vegetable mixture. Grease 9-inch deep-dish pie plate or round gratin dish. Place first tortilla in dish. Top with about 1/2 cup chicken-sauce mixture, repeating until all the tortillas and filling are used. Sprinkle with remaining 1/2 cup cheese.
- Bake, uncovered, about 20 minutes or until stack is heated through and cheese is melted and bubbly on top.