Enchiladas Suizas Con Pollo

• 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 1/2 ounce) can del monte original stewed tomatoes, chopped with juice
• 8 -12 soft taco-size flour tortillas, not large burrito size
• oil, for soft-frying

1. In large bowl, combine well the chicken, the shredded cheese and 3/4 of the sour cream, set aside.
2. Soft fry tortillas in a little oil, adding more as needed, set aside.
3. In pie dish, pour chopped tomatoes with juice. (Break up stewed tomatoes.).
4. In 13x9 pan, sprayed, pour a little tomato juice to lightly coat bottom of pan.
5. Dip each tortilla in chopped tomatoes, lightly coating with juice, fill with chicken mixture, roll up, place each seam-side down into pan.
6. (Last 3 will have to go along side the 13" side of pan.) Pour remaining tomatoes down over middle/center of filled, rolled tortillas.
7. Top each with a slice of swiss cheese.
8. Bake, uncovered, in 350u0b0 oven for 20 minutes.
9. Top each with a dollop of sour cream, and bake 5 minutes longer.
10. *Can sub: Mexican-Style Tomatoes and can add 1 (3 oz) can chopped green chilies, drained, to chicken mixture if desired.
11. 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.

stewing chicken, swiss cheese, sour cream, tomatoes, taco, oil

Taken from www.food.com/recipe/enchiladas-suizas-con-pollo-52161 (may not work)