January 28th, 2010 | 
Author: Ingredients:
- 3 cups cubed cooked chicken
- 1 cup salsa ( I mixed green salsa and chunky red salsa)
- 1 can (4 oz) chopped green chilis
- 10 (8 in) flour tortillas
- 2 1/2 cups whipping cream
- 2 cups (8 oz) Monterey Jack cheese shredded
- 1 cup (4 oz) Cheddar Cheese shredded
Directions:
Combine chicken, salsa and green chilies. Fill each tortilla with a portion of the chicken mixture. Roll up and place, seam-side down in a sprayed 13×9 inch baking dish. Pour cream over top. Sprinkle evenly with both cheeses. Bake at 350* for 45 minutes or until golden and most of the cream is absorbed. Makes 6 servings.
Here it is fresh out of the oven:
And served with some Spanish rice.
These were amazing!
I could have eaten the whole dish!
Enjoy!
Oh my! And my husband ‘thinks’ he doesn’t like Mexican food. Just wait until I serve these enchiladas. I’m certain he will like them. Thanks so much for the recipe.
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These enchiladas look really good I will have to make some this weekend.
Thanks for sharing
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This looks so delicious – I’ll definitely have to try it.
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