"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chicken Enchiladas, by Sarah Bray, is from Family Blessings Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cans (13 oz) chicken brest, drained 1 cup chili salsa 1 (4 oz ) can chopped green chilies 2 1/2 cup heavy whipping cream 2 cup shredded mont jack cheese 10 (8 in) flour tortillas
Combine salsa, chilies and chicken. Place mixture in tortillas and roll. Place seam side down in a 9 x 13 dish. Pour whipping cream over top. Bake for 45 minutes at 350º. Sprinkle cheese on top for the last ten minutes of baking.
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