Chicken Enchiladas

(from mredwine’s recipe box)

Source: Patty Snyder 2008

Categories: Chicken

Ingredients

  • Rotisserie chicken
  • green chilis
  • 1-2 cans salsa verde
  • 1-2 chipotle peppers (can)
  • shredded monterrey jack
  • heavy cream

Directions

  1. Chicken Enchiladas – They’re the best – came from chef Rick Jeldy -

  2. Mix white meat of Rotisserie chicken(s) with small can green chiles, 1-2 cans of salsa verde, and 1-2 chipolte peppers chopped in small pieces (from a can – little hard to find) and some shredded Monterrey Jack

  3. Dip flour tortillas in chicken broth then roll with the mixture

  4. Pour 1-2 cups of heavy cream over enchiladas and top with Monterrey Jack – Bake 350 – covered – till hot – uncover at end.

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