Lone Star Chicken Enchiladas |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Start with deli-roasted chicken and this family-friendly casserole will be ready in no time. For a milder version, use Monterey Jack cheese in place of pepper Jack.Avanell Hewitt, North Richland Hills, Texas Ingredients:
3 cups shredded cooked chicken breast |
1 can (10 ounces) diced tomatoes with mild green chilies, drained |
3/4 cup salsa verde |
1 can (4 ounces) chopped green chilies |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1 teaspoon ground cumin |
2-1/2 cups heavy whipping cream |
3/4 teaspoon salt |
12 corn tortillas (6 inches), warmed |
2 cups (8 ounces) shredded pepper jack cheese |
Directions:
1. In a large bowl, combine the first six ingredients. In a shallow bowl, combine cream and salt.
2. 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 freeze for up to 6 months.
3. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35-40 minutes or until heated through. Yield: 6 servings.
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