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Lone Star Chicken Enchiladas

Lone Star Chicken Enchiladas

By Grant Nielsen | Posted - Sep. 30, 2011 at 7:11 a.m.

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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.

Grant Nielsen


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