Tuesday, December 27, 2011

White Chicken Enchilada's - Christi M.

2 Cups Cooked Chicken Shredded
4 oz. Green Chiles, diced
12 ounces Green Chili Salsa
1/2 tsp. Salt
2 Cups Heavy Cream
10 Flour Tortiallas
8 oz. Monteray Jack Cheese, Shredded

Mix chicken, chiles and salsa in a bowl. Dip tortillas in salt and cream mixture. Roll tortilla's with 1/3 cup chicken mixture inside each tortilla. Place in baking dish and pour cream over the top. Sprinkle with the cheese. Bake 350 degrees for 20 - 25 minutes.

You can make ahead of time but do not pour the cream over until ready to bake.

Serves 8

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