Chicken Enchiladas

1. 1

   heat cream cheese and 7 oz.

2. 2

   of salsa over medium heat stirring occasionally until completely melted.

3. 3

   Mix in 1/2 a cup of jack cheese and the chicken.

4. 4

   In a saute pan heat the heavy cream and the other 7 oz.

5. 5

   of salsa.

6. 6

   Dip a corn tortilla into the heavy cream until it is soft.

7. 7

   Spoon about a 1 1/2 tablespoons of the chicken mixture into the tortilla and roll.

8. 8

   Place the tortilla in a greased 13x9-inch dish and do the same with the remaining tortillas.

9. 9

   Once they are all rolled in the pan(s) pour the remaining heavy cream and salsa mixture over the enchiladas and top with the remaining jack cheese.

10. 10

    Bake 350F for 35-45 minutes or until bubbly.

* Per serving · 4 servings · Values may vary.

No additional tips available.