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.
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