11 boneless, skinless, whole chicken breast
8 flour tortilla shells (6 to 8 inch)
1 cup Pace picante salsa
1/2 cup water
2 cups Mexican style shredded cheese-divided
4 ounces softened cream cheese
1/4 cup sour cream
1 can Old El Paso Enchilada Sauce
In small bowl, bring 4 ounces cream cheese and 1/4 cup sour cream to room temperature. Add 1 cup shredded Mexican style cheese. Blend well.
Spray skillet with olive oil. Season chicken breast with garlic, salt, pepper, a dash of Adobo seasoning, Mrs. Dash seasoning-or equivalent.
Simmer chicken breast on medium heat for 20 minutes, turn over.
Pour 1 cup Pace salsa, and 1/2 cup water into skillet.
Begin pulling chicken into shredded pieces while cooking, approximately 15-20 minutes longer.
Remove from heat. Fold cheese blend into shredded chicken in skillet.
Spray 9 X 12 casserole dish with olive oil.
Pour 1/2 can enchilada sauce in bottom of dish.
Lay 1 tortilla shell on dinner plate, add 1/3 cup chicken mixture,
fold tortilla around chicken mixture, lay fold side down into casserole dish, Repeat for all shells, side by side.
Pour remainder of enchilada sauce over folded shells.
Spread 1 cup of shredded cheese atop enchiladas.
Bake uncovered at 350 degrees for 25 minutes.