Wednesday, October 17, 2007

Chicken Enchiladas

2 Cups cooked chicken, cubed (I usually shred a rotisserie chicken from the grocery store)
2 4oz. cans chopped green chiles
1/2 cup salsa verde
1/2 tsp salt
garlic salt to taste
12 corn tortillas (warmed)
2 cups heavy whipping cream, warmed
8 oz shreded monterey jack cheese
Preheat oven to 300 degrees
Combine chicken, chiles, salsa, salt & garlic salt, stir
Dip each tortilla in warm cream
Fill center of each tortilla with chicken mixture, roll & place in 2qt glass baking dish
Pour remaining cream over tortillas
Top with cheese
Bake 10-15 minutes or until warm & bubbly

Yum!!! These are sooooo good!

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