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Swiss by Southwest Chicken Enchiladas

Active Time: 30 minutes
Total Time: 55 minutes • Serves: 4


2 teaspoons Schnucks olive oil
2 large garlic cloves, crushed with press
1 medium onion, chopped (1 cup)
1 jar (15.5 ounces) Schnucks mild or medium chunky salsa
1 Schnucks buttermilk or herb whole roasted chicken, skin removed and meat coarsely chopped (about 3-1/2 cups)
1 package (6 ounces) Schnucks finely shredded Swiss cheese or processed Gruyère cheese, shredded, divided
1-1/2 cups half-and-half
8 small fajita-size flour tortillas
1 can (2.25 ounces) Schnucks sliced ripe black olives, drained
1 firm-ripe avocado, pitted, peeled and cut into 1/2-inch pieces

1. Preheat oven to 350°F. In nonstick 12-inch skillet, heat oil over medium heat. Add garlic and onion and cook 8 to 10 minutes or until soft, stirring occasionally. Add salsa and chicken and cook 2 to 3 minutes or until heated through, stirring occasionally. Remove skillet from heat. Stir in 3/4 cup cheese.

2. Meanwhile, in microwave-safe pie plate or shallow bowl, heat half-and-half in microwave oven on high 1 minute or until warm.

3. Dip each tortilla in half-and-half, turning if necessary to coat both sides. Spread rounded 1/2 cup chicken mixture down center of each tortilla; fold sides over filling to enclose. Arrange enchiladas, seam side down, in 2 short rows of 4 in 13 x 9-inch glass or ceramic baking dish. Pour any remaining half-and-half over enchiladas, then sprinkle with remaining cheese.

4. Bake enchiladas 25 to 30 minutes or until top is golden brown and sauce bubbles at side of dish. Garnish enchiladas with olives and avocado.


Each serving: about 550 calories, 32 g total fat
(13 g saturated), 115 mg cholesterol, 930 mg sodium,
31 g carbohydrate, 4 g fiber, 5 g sugars, 33 g protein