CREAMY SWISS ENCHILADAS

Step 1

Preheat oven to 350f degrees.

Step 2

Spray a 9x13 baking dish with nonstick cooking spray

Step 3

Heat olive oil in a large skillet over medium heat. Add in onion and saute for about 5 minutes (until tender.)

Step 4

Stir in garlic and saute for another minute.

Step 5

Stir in diced chicken, green chiles and sour cream.

Step 6

Season the mixture with salt and pepper.

Step 7

Continue to stir until warmed through (about 5-6 minutes.) Take off heat.

Step 8

Wrap tortillas in a paper towel and warm in the microwave for about 30 seconds .

Step 9

Spoon about 1/4 cup of the chicken mixture into each tortilla. Roll up and place seam side down into prepared baking dish. You should be able to get about 10-12 enchiladas from this.

Step 10

In the same skillet, over medium heat, melt 2 tbsp. butter.

Step 11

Whisk in flour until thickened.

Step 12

Slowly pour in milk and whisk until sauce gently boils and thickens.

Step 13

Season with salt & pepper (note: I like to use garlic salt here)

Step 14

Whisk in softened cream cheese. Continue to whisk until smooth.

Step 15

Pour sauce over prepared enchiladas.

Step 16

Top with shredded Swiss cheese.

Step 17

Sprinkle dried parsley on top (optional)

Step 18

Bake covered for about 25-30 minutes until heated through and bubbly.