Light Swiss Enchiladas

These lighter enchiladas swap the traditional heavy cream sauce for a skim milk version and use lean ground chicken instead of shredded, making them a smarter choice without sacrificing the creamy, cheesy satisfaction you want from enchiladas suizas.

The white sauce is built from chicken stock and dry skim milk powder heated together until smooth. Each corn tortilla gets dipped in this sauce before filling, which softens them and adds flavor. The rest gets poured over the rolled enchiladas before baking, creating a creamy blanket that bubbles under the melted Swiss cheese.

The chicken filling is kept simple: ground chicken cooked with onion and garlic, mixed with tomato puree and canned green chilies, then simmered uncovered until thick. That uncovered simmer drives off moisture so the filling holds together inside the tortillas.

Kitchen Tips

• Warm the tortillas in foil for a full 15 minutes so they’re pliable. Cold corn tortillas crack and tear when you roll them.
• Cook the onion and garlic covered over low heat. This sweats them soft without browning, keeping the filling’s color clean.
• Place enchiladas seam side down in the baking dish so they stay closed during baking.
• Let them rest 5 minutes out of the oven before serving. The filling is molten-hot and needs time to set slightly.

Variations

• Swap Swiss for Monterey Jack cheese as the recipe suggests for a milder, more traditional flavor.
• Add a can of drained black beans to the chicken filling for extra protein and fiber.
• Garnish with diced avocado and a squeeze of lime for a fresh, cool contrast.