Update my dinner status, I'm making this tonight.
5 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 cups Chicken or turkey cooked, chopped
- 4 ounces Mild green chili's chopped
- 7 ounces Green chili salsa/verde
- 1/2 teaspoon Salt
- 2 cups Heavy cream
- 12 Corn tortillas
- 1 1/2 cups Monterey jack cheese grated
- Oil
Preparation
Combine chicken, green chili's and green chili salsa/verde in a large bowl. Mix well.
Mix salt and heavy cream in a medium bowl.
Heat about 1/2 inch oil in a small skillet. Dip each tortilla into hot oil for about 5 seconds, just to soften. Drain on paper towels.
Dip each fried tortilla into bowl containing cream and salt, coating each side.
Fill each tortilla with chicken mixture. Roll and place in ungreased flat baking dish.
Pour remaining cream over the enchiladas and sprinkle with cheese. Bake uncovered at 350 degrees for 20 to 25 minutes.
