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CHICKEN ENCHILADAS SUIZA

2 pounds boneless chicken breasts (or bone in if your prefer)** SEE NOTES
1 teaspoon garlic salt
1 teaspoon white pepper
1/2 cup sour cream
4 ounce can chopped green chiles, drained well
1 bunch green onions, chopped
1 can Rotel mild original tomatoes with green chiles, drained
10 ounce can mild enchilada sauce, green
2 cups finely shredded jack and cheddar cheese
tortillas

• Place chicken in stock pot with enough water to cover, salt and pepper.
• Bring to a low rolling boil until chicken is cooked through.
• Cool, de-bone if necessary and cut into bite sized pieces, preferably shredded.

• In a large bowl mix together the chicken pieces, Rotel tomatoes, green chiles, 1 cup of the cheese and 1/4 cup of the sour cream. Mix well.

ASSEMBLY

• I like to slice off the major portion of the arc of the tortilla so I have a large rectangle to work with.
• Lightly spread a thin layer of sour cream on each tortilla.
• Divide the chicken mixture amongst all the tortillas and roll them securely.
• Place each one seam side down, side by side in a lightly sprayed rectangular baking dish.
• Pour the sauce evenly over enchiladas and top with remaining cheese.
• Bake foil covered for 30 minutes at 325 degrees.
• Uncover and bake another 15 minutes until cheese is melted and crisp.
• Serve with re-fried beans.

NOTES: Rotisserie chicken pieces make an awesome substitution and decrease your prep time 😀

Originally posted 2-5-2010
Updated 7-25-2022