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3 cups shredded cooked chicken breast
1 can (10 oz) diced tomatoes with mild green chilies, drained
3/4 cup salsa verde
1 can (4 oz) chopped green chilies
1 can (4 oz) sliced ripe olives, drained
1 tsp ground cumin
2 1/2 cups heavy whipping cream
3/4 tsp salt
12 corn tortillas, warmed
2 cups shredded pepper jack cheese
In a large bowl, combine first six ingredients. In a shallow bowl, combine cream and salt.
Dip both sides of each tortilla in cream mixture; top with 1/4 cup chicken mixture. Roll up and place seam side down in a greased 13 in. x 9 in. baking dish. Pour remaining cream mixture over top; sprinkle with cheese.
Cover and bake at 350 degrees for 40 minutes or until heated through.
Serves six.
