Layered Chicken Enchiladas |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I got this from my best friend and modified it a little so I didn't end up with my hands coated in heavy whipping cream! Ingredients:
3 -4 boneless skinless chicken breasts, cooked and shredded |
12 corn tortillas |
1 (4 ounce) can green chilies |
1/2 cup salsa verde |
16 ounces heavy whipping cream |
8 ounces monterey jack pepper cheese |
2 teaspoons garlic salt |
1 teaspoon pepper |
Directions:
1. In medium bowl combine chicken, green chilies, salsa verde, 2/3 cheese, garlic salt, and pepper.
2. Cut tortillas in half.
3. Layer 1/3 of the tortillas in bottom of 9 x 13-inch pan; cover with 1/3 of the cream. spread half of the chicken mixture on tortillas. Repeat.
4. Cover with remaining tortillas, then cream, then cheese.
5. Bake at 350° for 20 minutes until bubbly.
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