Chicken Cream Enchiladas Recipe

1. 1

   Fry tortillas in oil.

2. 2

   Spoon about 1/3 c. of the chicken filling down center of each tortilla and roll to enclose.

3. 3

   Set enchiladas, seam side down, in a 9x13 inch baking dish, side by side.

4. 4

   (Cover and refrigerateif made ahead.)

5. 5

   Moisten tops of enchiladas with whipping cream, then sprinkle cheese proportionately over them.

6. 6

   Bake, uncovered, in a 375 degree oven for 20 min to heat through.

7. 7

   (If chilled, bake for 30 min; cover casserole for first 15 min.)

8. 8

   Garnish with radishes, olives and coriander before serving.

9. 9

   Pass lime wedges to squeeze onto individual servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.