That's odd. I just made these last week with Txgiving turkey. I have a different recipe for Dawn's.
CREAMY CHICKEN ENCHILADAS (serves 5-6)
3 garlic cloves, chopped,
1 large onion, chopped
2 T butter
2 C shredded cooked chicken
2 C picante sauce (PACE Medium)
3 oz cream cheese
1 T ground cumin
2 T chopped fresh cilantro
1/2 C sliced black olives
1 small green pepper, chopped
2 C shredded Cheddar and Monterey Jack cheese
10-12 corn tortillas
vegetable oil
chopped green onion for garnish
Cook onion and garlic in butter until translucent. Stir in green pepper and continue to cook for a few minutes. Add chicken, 1 C of the picante sauce, cream cheese and cumin. Heat through, then add cilantro and olives. Add 1 C of the mixed cheeses, then set aside.
Soften the tortillas in the oil. Heat about 1/4” of oil in a 10” sauté pan at medium-high. Put each tortilla in the oil for 3-4 seconds on each side, then drain on paper towels.Spoon some of the mixture onto each tortilla, roll up and place in a 10x14" baking pan. Pour over the rest of the picante sauce, sprinkle the remaining cheeses on top, and bake about 15-20 minutes at 350°. Sprinkle with the green onion.