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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