Well..heres my version of swiss enchiladas from my old cooking light magazine...i can post the original if anyone else wants it....
Preheat oven to 350f.
2 large chicken breasts cooked and cubed
(1) 14.5 oz can petite diced tomatoes undrained
(2) 4.5 oz cans diced green chiles undrained
1 1/2 cups chopped or diced onion
2 tsp garlic minced
dash chili powder, salt, pepper
1 cup 1/2 and 1/2
1 cup heavy cream
4 tsp brown rice farina (or other thickener desired)
6 lowcarb 8 inch tortillas
1 cup each monteray jack and swiss cheese shredded and combined
Sautee onion for 5 minutes or until soft. Add garlic, tomato, peppers and chicken. Simmer 7 minutes or until liquid evaporates. Sprinkle with chili powder and salt/pepper to taste. Set aside.
In saucepan over medium high heat bring creams to a rolling boil stirring constantly and add farina. Stir over heat until thickens. (this takes a little while....i also used the electric beater once to whip it up some)
Add about a half cup of chicken mixture and 2Tb of cheese mixture to each tortilla and roll up. Place open side down into a greased 13x9 pan. Top with cream mixture and remaining cheese. ( i had to grate more cheese because i wanted more than just a thin layer over the top....be as generous as you want with the cheese).
Bake for 30 minutes or until cheese is bubbly. For a crispy cheese on top broil for the last 5 minutes. (my broiler does not work so i just increased the temp to 500 for the last 5 minutes.)
See pics below.
(The original calls for 2 cups of swiss but i was worried about the taste....i think next time i'd do it all swiss and put the mont. jack on top. I would also drain the tomatoes and add some spicy salsa. Maybe even sub a can of jalapenos for the chilis. This recipe was a huge hit and my bf LOVED it! Its so creamy and cheesy and mild yet spicy.....YUM!)
Yummmmmy! The finished product: