Enchiladas Suizas Con Pollo
Ready In: 55 mins
Serves: 4-6
Ingredients
- 1 large stewing chicken, stewed, skinned and deboned, meat cut bite-sized, can sub 3-4 boneless skinless chicken breasts
- 1 (12 ounce) package aged swiss cheese, shred 8 oz., thinly slice rest (4 oz.)
- 1 (16 ounce) container sour cream, don't sub. light, divided
- 1 (14 1/2ounce) can del monte original stewed tomatoes, chopped with juice
- 8 -12 soft taco-size flour tortillas, not large burrito size
- oil, for soft-frying
Directions
- In large bowl, combine well the chicken, the shredded cheese and 3/4 of the sour cream, set aside.
- Soft fry tortillas in a little oil, adding more as needed, set aside.
- In pie dish, pour chopped tomatoes with juice. (Break up stewed tomatoes.).
- In 13x9 pan, sprayed, pour a little tomato juice to lightly coat bottom of pan.
- Dip each tortilla in chopped tomatoes, lightly coating with juice, fill with chicken mixture, roll up, place each seam-side down into pan.
- (Last 3 will have to go along side the 13" side of pan.) Pour remaining tomatoes down over middle/center of filled, rolled tortillas.
- Top each with a slice of swiss cheese.
- Bake, uncovered, in 350° oven for 20 minutes.
- Top each with a dollop of sour cream, and bake 5 minutes longer.
- *Can sub: Mexican-Style Tomatoes and can add 1 (3 oz) can chopped green chilies, drained, to chicken mixture if desired.
- Note: 3 boneless skinless chicken breasts will yield 8-10 filled enchiladas using taco-sized flour tortillas. Just stew them for about 20 minutes or til done.
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