Chicken Enchilada

1. 1

   Cook 3 large chicken breasts until tender.

2. 2

   In a bowl mix: shredded cheese (half cheddar and half jack), 1-pint whipping cream (not whipped); set aside.

3. 3

   Saute:

4. 4

   onions & garlic; place sauteed vegetables in a large bowl.

5. 5

   Add:

6. 6

   Chicken, olives, La Victoria Thick & Chunky Salsa, and 1 1/2 Cups shredded Jack cheese place small amount of chicken mixture in flour tortilla.

7. 7

   Roll up and place on baking dish.

8. 8

   Pour cream & cheese mixture over top, covering all tortillas.

9. 9

   Let sit for 1/2 hour.

10. 10

    Bake at 350 degrees until cheese melts and enchiladas are thoroughly heated.

* Per serving · 4 servings · Values may vary.

No additional tips available.