suemunzlinger's Recipe

Canyon Cafe Pancho Enchiladas

Category: Copy Cat Recipes (I have not tried all of these recipes)

Yield: 8 enchiladas; 4 servings

For tomato salad:

1/4 cup unseasoned rice wine vinegar

1 teaspoon granulated sugar

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

2 cups coarsely chopped plum tomatoes

1/2 cup sliced green onions

For enchiladas:

3/4 pound roasted or grilled chicken, shredded

6 tablespoons thinly sliced green onions

8 ounces shredded Monterey Jack cheese

8 (6- or 8-inch) flour tortillas

1 2/3 cups Three-Pepper Cream Sauce (see recipe)

The day before serving the enchiladas, make the tomato salad: In a glass or stainless steel mixing bowl, combine vinegar, sugar, salt and pepper; stir until sugar and salt are dissolved. Add tomatoes and green onions; cover and refrigerate overnight.

To prepare enchiladas: Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan.

In a large bowl, mix together chicken, green onions and cheese.

Gently warm tortillas in the microwave or one at a time in a dry skillet. Lay tortillas out on a work surface. Dividing evenly, place about 1/2 cup of the chicken mixture on each tortilla. Roll up tortillas; place in the baking pan. (Enchiladas may be assembled to this point, covered and refrigerated until needed, up to one day. Before proceeding, let return to room temperature.)

Pour about 1 1/2 cups sauce over enchiladas; bake 12 to 18 minutes or until heated through. Top with tomato salad; pass extra sauce at the table.