October 1, 2009

Kristin's Chicken Enchiladas

So easy, and so good. How could anything with cream not be good?

4 chicken breasts (cooked and diced)
16 cz. jar of salsa (I used medium heat spicy red pepper salsa)
2 cups of cheddar cheese
1 pint of heavy whipping cream
8 large tortillas

Combine chicken, salsa and 1 cup of cheese in bowl.
*Pour small amount of heavy whipping cream on large plate. Wet one side of tortilla in the cream on the plate then put a few heaping spoonfuls of the stuffing in the middle of the tortilla. Roll up tortilla and place in a greased 9x13 casserole dish.
Pour remaining whip cream on Enchiladas and make sure all of tortillas are moist.
Sprinkle remaining cheese on top.
Cook 20 mins. @ 350 degrees. Broil last 30-40 secs. *after you put a tortilla into the casserole dish, put more cream on the plate. Enough to wet the one side of the next tortilla

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