Enciladas Suizas

This dish comes from Ultimate Mexican by Better Homes and Gardens Special Interest Publications and can be picked up until July 13 (if you like Mexican Food this is a great book and worth the $12.99).



Attempting this recipe was an adventure. We hunted for ingredients but had to make substitutions because we couldn't find the items and then we forgot to put ingredients in but it turned out great in the end. As a result the recipe below is the way we ended up making it not the way it was written.


Bake three chicken breasts in the oven. When cool shred with 2 forks.



Mix together 1 jar of President's Choice Salsa Verde with 1 cup sour cream and 1 Tbsp flour.



In a bowl mix 1/2 of the sauce with the chicken.



Spread 1/2 of the remaining sauce in a 9x13" baking dish.



Divide chicken onto 12 6-inch corn tortillas.




Roll up and place in pan with sauce. (Don' worry if they crack, they will soften and no one will kow).

Pour remaining sauce over tortillas and cover with 3/4 cup (we used more, you can't have too much cheese) shredded Monterey Jack.

Bake uncovered at 350 for 25 minutes and then broil unti cheese starts to brown.

Ratings:

Heather, Brad, Kandice, Stuart - 9 - "I hope we have this again soon"