Ingredients:
1 large stewing chicken, stewed, skinned and deboned, meat cut bite-sized, can sub 3-4 boneless skinless chicken breasts
1 (12 ounce) packages aged swiss cheese, shred 8 oz., thinly slice rest ( 4 oz.)
1 (16 ounce) containers sour cream, don’t sub. light, divided
1 (14 1/2 ounce) cans 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 13×9 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 350F 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.
Servings: 4-6
Time preparation: 30 min.
Time total: 55 min.