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Swiss Enchiladas

Reviewed: Nov. 25, 2008
I recently made these enchiladas and they turned out wonderful! Like someone suggested, I also added some cream cheese to the filling and the whole can of chilies along with some jalapenos. I used almost all of the whipped cream that the recipe called for and let it bake a lot longer which worked out perfect because it allowed the sauce to evaporate. I added some more jalapeno and some green onions on top of the enchiladas for some more color. They were a little soggy but the the flavor was so great it didn't matter!
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