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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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I don't know where I found this recipe -it was somewhere on the internet. I had to try it because it was similar to a dish I had on a Bunko Night. It is really yummy. I have friends that have requested it for church potlucks and dinner parties. Even my DH likes it and he isn't a big enchilada fan. Preparation time does not include time for pre-cooking the chicken. An additional step I do, just because I find it taste even better. I make the meat mixture the night before and let it sit in an airtight container all night. It really helps the flavors blend and improves an already great recipe. Ingredients:
16 ounces sour cream, divided |
4 ounces cheddar cheese, shredded |
4 ounces monterey jack cheese, shredded |
2 teaspoons taco seasoning (or more, depends on taste) |
2 cups cooked chicken, shredded |
1 cup salsa |
10 flour tortillas |
lettuce, shredded |
1/2 cup tomato, chopped |
black olives, sliced |
Directions:
1. Mix 1 cup of sour cream, chicken, 1/2 cup cheese (mixed), 1/4 cup salsa and spices.
2. Spoon about 1/4 cup of mixture down center of each tortilla and roll up.
3. Place seam side down in 13 X 9 baking pan. Top with remaining salsa.
4. Bake 350 for 15 minutes.
5. Sprinkle with remaining cheese. Bake 5 minutes or until cheese is melted.
6. Top with shredded lettuce and tomato and olives. Serve with the rest of the sour cream.
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