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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

CHICKEN ENCHILLADAS SUPREME Recipe

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This recipe for CHICKEN ENCHILLADAS SUPREME is from SWEET TOOTH EDITION, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups cooked chicken, chopped
1 4oz can chopped mild green chilies
1 7oz can green chile salsa
1/2 tsp salt
2 cups heavy cream
12 corn tortillas
2 cups grated Monteray Jack cheese
Directions:
Directions:
Preheat oven to 350º

Combine chicken, green chiles and green chile salsa and mix well. Mix salt and heavy cream in
a shallow bowl or pie plate. In a small skillet, cover the bottom of the pan with salad oil and heat on medium heat.
Dip each tortilla into hot oil for 5 seconds, just to soften. Drain on paper towels. Stack and save.
Then dip each warm tortilla into bowl containing cream and salt, coating each side.
Fill each tortilla with chicken mixture. Roll and place, seam side down, into flat baking dish.
Pour remaining cream over enchiiladas and sprinkle with cheese.
Bake uncovered 20 to 25 minutes.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
not long
Personal Notes:
Personal Notes:
These enchiladas are rich and creamy. I have made hundreds of them. They are so easy to make for a crowd and any that are left are even better the next day when heated. They could be topped with delicious and spicy salsa for a little heat, but I just love the creaminess. Each person can easily eat 2 enchiladas. I like to serve them with a romaine salad with sliced oranges and mint and cilantro and a simple olive oil vinaigrette.

 

 

 

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