Lone Star Chicken Enchiladas

This is a Taste of Home recipe.  I wanted to try it because it is different from any enchilada recipe I’ve ever made.  The sauce is simply heavy whipping cream.  We all agreed after dinner tonight this is a keeper, spicy but not too spicy and deliciously creamy.  I liked it with the corn tortillas, but next time I will try it with flour tortillas.  I must admit I did add more cheese, you can’t go wrong with more cheese!

                       

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 (2¼ oz) sliced ripe olives, drained
1 cup Mexican style cheese mix
1 tsp ground cumin
2 cups heavy whipping cream
3/4 tsp salt
12 corn tortillas (6″), warmed
2 cups (8 oz) shredded pepper Jack cheese

Preheat oven to 350°.  In a large bowl, combine chicken, tomatoes, salsa verde, green chilies, olives, Mexican style cheese, and cumin.  In pie plate, combine cream and salt.  Dip each tortilla in cream mixture top with 1/4 cup chicken mixture.  Roll up and place seam side down in greased 13″x 9″ baking dish.  Pour remaining cream mixture over top, (I had more filling left so I put that over the enchiladas) and sprinkle with cheese.  Cover and bake for 35 minutes, remove foil and continue to bake until cheese is melted and enchiladas heated through.

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

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