Swiss Enchilaaaaaadas!

This might just be the very first instance of fusion cuisine ever in recorded history. The creamy tang of Swiss cheese . . . the succulent savor of the tortilla-wrapped chicken. I think the Swiss and the Mexicans really ought to consider a political alliance, given that this culinary marriage of cultures went so beautifully.

It's not new and it's not unique but boy is it good.

2 tablespoons olive oil
1 1/2 cups minced onion
2 cups diced or shredded chicken, cooked
1 tablespoon minced garlic
2 4 1/2-ounce cans of diced green chilies
1 14 1/2-ounce can of diced tomatoes, undrained
2 cups milk
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon ground pepper
6 flour tortillas
2 cups shredded Swiss cheese

Saute the onions and garlic in the olive oil for about five minutes over a medium heat until the onions are tender and soft. Stir in the chicken, chilies and tomatoes and simmer for about 5-10 minutes or until the liquid has evaporated.

Meanwhile, in a small saucepan slowly whisk the milk into the flour (to prevent lumps) then cook slowly over medium heat, whisking, until the mixture begins to boil and thicken. Stir in the salt and pepper.

Spoon a bit of the chicken mixture into the warm tortillas and add a bit of the grated cheese as well. Roll up and arrange them in the bottom of a greased baking dish. Pour the milk mixture over the top and top with the rest of the cheese. Bake for about 25 minutes at 350 degrees or until the cheese is nice and brown.

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