- Servings: 6-8
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
|1||Large Stewing Chicken; Stewed, skinned and boned, meat cut bite-sized, or substitute 3-4 boneless skinless chicken breasts|
|1× 12 oz pkg||Aged Swiss Cheese, or 8 oz shredded and 4 oz thinly slice rest|
|1× 16 oz||Container Sour Cream, divided|
|1× 14½ oz can||Del Monte Original Stewed Tomatoes, chopped with juice|
|10-12||Soft Taco Size Flour Tortillas, not large burrito size|
|Oil, for frying|
In a large bowl, combine well the chicken, shredded cheese and 3/4 of the sour cream, then set aside. Soft fry tortillas in a little oil, adding more as needed, then set aside. In a pie dish, pour chopped tomatoes with juice, breaking up stewed tomatoes. In a 13 X 9 sprayed pan, pour a little tomato juice to lightly coat pan. Dip each tortilla in chopped tomatoes, lightly coating with juice, then fill with chicken mixture. Roll up and place each seam-side down into pan. The last three will have to go along side the 13 inch side of the pan. Pour remaining tomatoes over the middle and center of filled, rolled tortillas. Top each with a slice of Swiss cheese. Bake uncovered in 350 degree oven for 20 minutes. Top each with a dollop of sour cream and bake 5 minutes longer.
You can substitute Mexican style tomatoes and add 1 three ounce can chopped green chilies, drained, to chicken mixture, if desired.
Three boneless skinless chicken breasts will yield 8-10 filled enchiladas using taco-sized flour tortillas. Just stew them for 15-20 minutes or til done. One of my husband's favorite dishes!