Sunday, July 14, 2013

Lone Star Chicken Enchiladas

Photo found here.

Lone Star Chicken Enchiladas

6 Servings
Prep: 30 min. + freezing Bake: 35 min.

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

In a large bowl, combine the first six ingredients. In a shallow
bowl, combine cream and salt.

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.

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
Nutrition Facts: 2 enchiladas equals 897 calories, 65 g fat (37 g saturated fat), 270 mg cholesterol, 1,437 mg sodium, 36 g carbohydrate, 4 g fiber, 45 g protein.

I found this recipe here.

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