Prep 30 mins
Cook 45 mins
This dish is delicious but not low in fat. Even my Puerto Rican MIL loves it and she is very picky when things are not authentic. She wants everything made by hand and who has the time for that. So let's keep this between us :)
- 4 -6 boneless skinless chicken breasts
- 4 ounces salsa (Old El Paso Restaurant Style)
- 4 ounces cheese sauce (Old El Paso Queso)
- 3 tablespoons sour cream
- 8 inches flour tortillas (soft taco size)
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon adobo seasoning
- 1 tablespoon tomato sauce
- 16 ounces shredded cheddar cheese (package Mexican blend)
- Boil chicken breasts in water and two packets of Sasson. Sasson is a packet of Mexican spices that come in an orange box.
- Remove and drain chicken, then let cool. Shred chicken with a fork.
- Add chicken, sour cream and queso to a bowl and mix together.
- Add mixture to tortillas and sprinkle cheese on top before rolling into small burritos.
- When pan is full mix the salsa, cyan pepper, paprika, adobo, and tomato sauce together and pour over the enchiladas.
- Top with shredded cheese.
- Bake at 350 degrees until top is lightly browned.
Due to time constraints, I used a rotisserie chicken from Costco and Old El Paso Enchilada Sauce. All other ingredients were included to stay true to the flavor of the recipe. I shredded the meat from the chicken and placed it in a mixing bowl. I then added 1 cup of salsa, 1 cup of queso, 1/2 cup of sour cream and the seasonings to the chicken. Mixed well. Divided the chicken mixture onto 10 tortillas and sprinkled each with monterey jack/colby shredded cheese. Rolled into enchiladas and poured a 19 oz. can of enchilada sauce over the top and finished with more shredded cheese. Baked at 350 for 20-25 minutes.
These enchiladas were a big hit with my colleagues at school and I had many requests for the recipe. Thanks for sharing, MamaRebe! ***Made for Spring PAC 2012***