Easy Chicken Enchiladas

I promised Leticia I’d share this recipe here SOON, and figured I better get it done tonight, b/c my days have been FULL up getting in a school routine!

This enchilada recipe couldn’t be simpler…my only gripe is that it’s expensive to make. But believe me, it’s worth the splurge every so often! It came to me via a great homeschool mom-friend after tasting hers at one of our monthly potlucks about two years ago. Here you go, Leticia!

Chicken Enchiladas

• 2 cans (13 oz) chicken breast in water (you could cook your own chicken and save a little)
• 1 cup salsa, your favorite brand
• 1 (4 oz) can chopped green chilies (this is a great addition, but I usually leave it out)
• 1 quart heavy whipping cream (most expensive item in this here recipe!!!)
• 2-4 cups shredded Colby-Monterrey Jack cheese
• 10 or more 8 inch flour tortillas

Combine chicken, salsa and chilies. Place mixture in tortillas and roll. Place seam side down in 9×13″ baking dish or larger. Pour whipping cream over top. Bake for 45 minutes at 350*F. Sprinkle cheese on top with ten minutes remaining in cooking schedule. Be sure to completely cover the tortillas with cream or the edges will burn. Once you serve the tortillas on a plate, use the remainder of the sauce to spoon on top.

I’ve taken this to potlucks, and I just leave it in the baking dish for serving. Mmm…I wish I had the ingredients on hand, now I’m craving this stuff!