“Swiss” enchiladas are made with a cheese sauce, a southwestern variation of more traditional enchiladas. This version is stacked in a deep-dish pie plate—a faster technique than filling and rolling up individual tortillas.
Line a large rimmed baking sheet with parchment. Cut chicken into 1-inch chunks; arrange on baking sheet. Place in freezer for about 20 minutes.
Place partially frozen chicken chunks in a food processor fitted with the metal blade. Chop the chicken, pulsing on and off, just until finely chopped but still retains some texture.
Heat oven to 375°F. Heat 1 tablespoon oil in large skillet over medium-high heat. Add garlic and ground chicken; cook and stir until chicken is no longer pink and cooked through. Stir in chili powder; transfer mixture to large bowl.
Add another 1 tablespoon oil to skillet; add red peppers. Cook and stir 2 minutes; stir in spinach and oregano. Cook and stir until spinach is wilted. Add mixture to ground chicken in bowl.
Add remaining 1 tablespoon oil to skillet; stir in flour. Cook and stir over low heat about 2 minutes; whisk in milk and stir until thickened. Stir in sour cream and 1-1/2 cups cheese until melted and smooth.
Stir cheese sauce into chicken-vegetable mixture. Grease 9-inch deep-dish pie plate or round gratin dish. Place first tortilla in dish. Top with about 1/2 cup chicken-sauce mixture, repeating until all the tortillas and filling are used. Sprinkle with remaining 1/2 cup cheese.
Bake, uncovered, about 20 minutes or until stack is heated through and cheese is melted and bubbly on top.
Nutritional values may change if you choose to substitute another chicken product.
Look for a really good chili powder—a blend with chipotles, which are smoked ripe jalapeno chiles, adding nice spice and smoky flavor. Cut into hearty wedges and serve topped with chopped avocado and salsa verde.