Enchiladas Suiza

Enchiladas Suiza



  • 2 Cups cooked, shredded chicken (or 3-5 oz. cans)
  • 1 8 ounce can chopped green chilies
  • 1 tsp Salt
  • 2 10 ounce cans green chili enchilada sauce
  • 12-14 corn tortillas
  • 2 Cups monterey jack cheese
  • 1 small lime
  • 1/2 cup Meyenberg Evaporated Goat Milk


Preheat oven to 425° F. Mix together chicken, chilies and salt. Combine enchilada sauce and MEYENBERG Goat Milk. Place tortillas in tinfoil, sprinkle with water, wrap tightly and place in 425° F oven until tortillas are warm and limp. Dip each tortilla in enchilada sauce mixture. Fill each with ¼ cup chicken mixture and sprinkle with cheese; roll and place seam side down in 9X13 inch, lightly greased baking dish. Pour remaining sauce and sprinkle with rest of cheese over enchiladas. Squeeze ½ lime over top. Bake at 425° F for 15 minutes until bubbly. Garnish with remaining ½ lime.