10 tortillas
3 c. shredded chicken ( boil chicken)
16 oz. green chili salsa ( fire roasted is good)
1 tsp salt
2 c. whipping cream
2 c. Jack Cheese grated
1 can of 4.25 oz sliced black olives
Boil and shread 3 chicken breasts, mix chicken, salsa, salt and olives in a bowl.
Pat mixture on tortilla and wrap burrito style. Put each wrapped enchilada in a 9x13 pan.
Surround enchiladas with cheese, pour whipping cream all over enchiladas and in pan. Bake
45 min @ 350
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