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Chicken Enchiladas
INGREDIENTS:
1 tsp ground cumin
1 jar salsa verde
3 cups shredded cooked chicken breasts
2 ½ cups heavy whipping cream
¾ tsp salt
12 flour tortillas
2 cups shredded cheese
HOW TO PREPARE:
IN a large bowl, stir together cumin, salsa verde, and chicken. In a shallow bowl, combine cream and salt. Dip both sides of each tortilla - one at a time - in cream mixture; top with chicken mixture and shredded cheese, if desired. Roll up and place seam side down in a greased 13x9 inch baking dish. Pour remaining cream mixture over top; sprinkle with cheese. Cover with foil and bake at 350 degrees for 35-40 minutes or until heated through.
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