Swiss enchiladas are made with tortillas filled with steamed chicken fillets and covered with a special creamy and peppery white sauce.
Ingredients
0.5 OZ / 15 G flour
1 OZ / 25 G butter
10.5 OZ / 300 ML milk
1 TSP salt
1 TSP white pepper
1 PINCH ground cumin
9 OZ / 250 G cream cheese
2 OZ / 50 G pickled jalapeño
5.5 OZ / 150 G shredded swiss cheese
17.5 OZ / 500 ML water
2 EA chicken fillets
8 EA flour tortillas
Directions
Dice your chicken into small cubes, then place them in the simmering basket. Add your water into the mixing bowl then insert the simmering basket. Steam your chicken with the measuring cup inserted for 10 minutes.
Carefully remove your simmering basket onto a plate, then empty the water from the mixing bowl. Add the cooked chicken back to the mixing bowl along with half of the cream cheese and some seasoning to taste. Chop the chicken with the measuring cup inserted for 15 seconds / speed 4.
Evenly fill your chicken mix into the tortillas, then roll them up. Place the filled tortillas into an oven-proof dish. Clean the mixing bowl well.
Add the pickled Jalapeño to the mixing bowl. Chop for 8 seconds / speed 5. Scrape down the sides of the mixing bowl.
Add flour, butter, milk, salt and pepper to the mixing bowl. Cook with the measuring cup inserted for 8 minutes / 195°F|90°C / speed 3.
Add the cumin and remaining cream cheese to the mixing bowl. Mix everything again, with the measuring cup inserted for 10 seconds / speed 5. Adjust the seasoning if necessary.
Preheat your oven to 200°C / 400°F. Pour the cooked sauce over the top of the tortillas and spread it evenly. Sprinkle over the shredded Swiss cheese and bake for 20 minutes till golden.
