Select Page

MEXICO: Swiss Enchiladas



Ready In:


Good For:



About this Recipe

By: Carmen Hernandez (via Literacy Pittsburgh)

These swiss enchiladas are quick and easy to make and feature salsa, chicken (optional) and a cheese of your choice.

Carmen is from Mexico and lives on Neville Island with her husband and son.
She has been taking Literacy Pittsburgh classes for two years. “Swiss Enchiladas” is the
perfect “go-to” meal for Carmen. “The recipe is easy to cook, and my
family loves it,” she explains. This recipe was submitted through Literacy Pittsburgh’s cooking program by student Carmen Hernandez! 


egypt on the map
  • 6 flour tortillas
  • 1⁄2 the meat from a rotisserie chicken, shredded (do not include any
    skin or bones)
  • 16 ounces green salsa (Herdez or Goya brand is best)
  • 1⁄2 (12-ounce) bag cheese (Parmesan or cheddar), shredded

Mexico’s very first cookbook was published in 1831 and featured enchiladas! 

almonds placed on basbousa
coffee and basbousa


Step 1
Preheat oven to 350-375 degrees F.
Step 2
Warm tortillas for a couple seconds in the microwave. Spread chicken evenly in the middle of each tortilla. Fold up the sides of each tortilla, like a taco. This is an enchilada. 
    Step 3
    Place enchiladas in an oven dish. Spread on green salsa. Top with cheese. Cover with aluminum foil.
      Step 4
      Bake at 350′ for about 1/2 hour, but check after 20 minutes to see if cooked enough. It should be crisp and rich golden color.
      Step 5
      Bake enchiladas for about 15-20 minutes or until the salsa is bubbling and the cheese is melting. 
        Serve warm!