Recipe by Color Guard Mom
I don't know where I found this recipe -it was somewhere on the internet. I had to try it because it was similar to a dish I had on a Bunko Night. It is really yummy. I have friends that have requested it for church potlucks and dinner parties. Even my DH likes it and he isn't a big enchilada fan. Preparation time does not include time for pre-cooking the chicken. An additional step I do, just because I find it taste even better. I make the meat mixture the night before and let it sit in an airtight container all night. It really helps the flavors blend and improves an already great recipe.
Top Review by bmcnichol
I liked these but hubby didn't. I only used 1/2 cup of sour cream based on the other reviews. I added 1/2 cup of cheese into the mixture and 1/2 cup of salsa. I also used two heaping teaspoons of taco seasoning. I only had enough filling for five but one filled me so maybe I just filled them too much.
- 16 ounces sour cream, divided
- 4 ounces cheddar cheese, shredded
- 4 ounces monterey jack cheese, shredded
- 2 teaspoons taco seasoning (or more, depends on taste)
- 2 cups cooked chicken, shredded
- 1 cup salsa
- 10 flour tortillas
- lettuce, shredded
- 1⁄2 cup tomatoes, chopped
- black olives, sliced
Directions See How It's Made
- Mix 1 cup of sour cream, chicken, 1/2 cup cheese (mixed), 1/4 cup salsa and spices.
- Spoon about 1/4 cup of mixture down center of each tortilla and roll up.
- Place seam side down in 13 X 9 baking pan. Top with remaining salsa.
- Bake @ 350 for 15 minutes.
- Sprinkle with remaining cheese. Bake 5 minutes or until cheese is melted.
- Top with shredded lettuce and tomato and olives. Serve with the rest of the sour cream.