Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 2 cups cooked shredded chicken; 1 (4 ounce) canchopped green chilies; 1 (7 ounce) can green chili salsa; 1 onion, very finely chopped; 6 chicken bouillon cubes; 12 teaspoon salt; 2 12 cups heavy cream; oil; 12 corn tortillas; 2 cups grated monterey jack cheese; 1 (8 ounce) carton sour cream

11 ingredients

11 steps

Ingredients

2 cups cooked shredded chicken
1 (4 ounce) canchopped green chilies
1 (7 ounce) can green chili salsa
1 onion, very finely chopped
6 chicken bouillon cubes
12 teaspoon salt
2 12 cups heavy cream
oil
12 corn tortillas
2 cups grated monterey jack cheese
1 (8 ounce) carton sour cream

Directions

1

Preheat oven to 350F.
2

Combine chicken, green chilies, green salsa and onion.
3

Place bouillon cubes, salt and cream in a saucepan and heat until bouillon is dissolved, but do not boil.
4

Heat oil in skillet and dip each tortilla into oil for about 5 seconds, just to soften.
5

Drain on paper towels.
6

Then dip each tortilla into saucepan with cream, coating each side.
7

Fill each tortilla with chicken mixture.
8

Roll and place seam side down in a baking dish.
9

Pour remaining cream over enchiladas and sprinkle with cheese.
10

Bake uncovered at 350F for 30 to 35 minutes.
11

Serve with sour cream.