Recipe by rosie316
I can't remember which magazine I found this recipe in (I was sitting in a waiting room and scribbled it down on scratch paper). I know that I've made some changes from the original recipe, (by making them "suiza" style and playing around with the ingredients). I have since lost my notes (it's been quite a few years). I make this by memory only, so tweak this as you see fit. I have used Cheddar cheese (my favorite), Mexican cheese blend or Monterey Jack to make this, so you choose your favorite. I hope you enjoy this recipe. ***You may like to try Out of Desperation... Flour Tortillas to make this dish***
Top Review by KateL
DH loved this more than authentic enchiladas, which we loved, that's saying something! Used Pace Picante Sauce medium. I forgot to flip the page and add tomatoes and scallions, but we licked the baking dish anyway. (Used my go-to Recipe#369106 to cook 2 giant boneless skinless chicken breasts in my 2-qt. pressure frypan.) Made for Please Review My Recipe tag game.
- 8 (8 inch) flour tortillas
- 2 -3 boneless skinless chicken breasts (poached and shredded)
- 1 (10 3/4 ounce) can cream of chicken soup (undiluted)
- 1⁄2 cup sour cream (plus more for serving)
- 1 cup Pace Picante Sauce (plus more for serving)
- 1 -2 teaspoon chili powder (to taste)
- 1 cup monterey jack cheese or 1 cup your favorite cheese, divided
- 1 tomatoes (chopped) (optional)
- 1 scallion (thinly sliced) (optional)
- shredded lettuce (optional)
Directions See How It's Made
- Pre-heat oven to 350* degrees F.
- In a medium bowl, stir together soup, sour cream, picante sauce (I use Pace Medium) and the chili powder.
- In another bowl, mix together only 1 cup of the sauce mixture with the shredded chicken and 1/2 cup of the cheese.
- Warm tortillas in a damp paper towel for approx 10 seconds in the microwave.
- Lay tortillas out and divide the chicken mixture evenly among the tortillas, running the filling down the center of each, roll up and lay them in an 11x8 baking dish.
- Pour the remaining sauce mixture over the tops of enchiladas, and sprinkle with the other 1/2 cup of cheese.
- Cover with foil and bake for 30 - 35 minutes, remove foil and bake an additional 5 minutes.
- Remove from oven, sprinkle chopped tomatoes and scallion over the top of dish (this is optional -- I leave both on the side of the plate on top of some shredded lettuce**). Serve with additional picante sauce and sour cream at the table. (**I like to line each plate with shredded lettuce for color and texture).