Creamy Chicken Enchiladas
Ingredients
- 1 large rotisserie chicken
- 1 cup green verde salsa
- 1 (4oz) can green chilies
- 2 cups heavy whipping cream
- 1 cup chicken broth
- 1 pkg shredded Mexican cheese mix
- 1 pkg medium size (8") flour tortilla shells
Instructions
- Preheat oven to 350 degrees
- Spray 9×13 pan. Cover the bottom of the pan with 1 c whipping cream.
- In a separate bowl mix chicken, salsa, and chilies together.
- Put the broth into a wide bowl and submerge one tortilla until moist. Remove and add chicken mixture and cheese to each tortilla. Roll and then place seam side down in a baking dish. Repeat with remaining tortillas and filling.
- Pour remaining cream on top and sprinkle cheese on top. Bake at 350 for about 30 minutes. Makes 10-12 depending on size of chicken. If made in advance, wait to put a second cup of cream and cheese on top just before baking. Enjoy