 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
I couldn't find exactly what I was looking for and ended up combining a couple of different recipes to get this one and they turned out so great. Ingredients:
2 cups cooked chicken, and coarsely chopped |
2 (7 ounce) cans green chili salsa |
8 ounces cream cheese |
2 cups monterey jack cheese, divided |
2 cups heavy cream |
12 corn tortillas |
Directions:
1. heat cream cheese and 7 oz. of salsa over medium heat stirring occasionally until completely melted.
2. Mix in 1/2 a cup of jack cheese and the chicken.
3. In a sauté pan heat the heavy cream and the other 7 oz. of salsa.
4. Dip a corn tortilla into the heavy cream until it is soft.
5. Spoon about a 1 1/2 tablespoons of the chicken mixture into the tortilla and roll.
6. Place the tortilla in a greased 13x9-inch dish and do the same with the remaining tortillas.
7. Once they are all rolled in the pan(s) pour the remaining heavy cream and salsa mixture over the enchiladas and top with the remaining jack cheese.
8. Bake 350°F for 35-45 minutes or until bubbly.
|
|