Easy Chicken Enchiladas
- 2-4 Boneless Chicken Breasts Halves
- 8 oz.s Monterey Jack Cheese (or Pepper Jack if you like it spicy), shredded
- 4 oz.s Chopped Green Chilies
- 1 package Burrito size Tortillas
- 1 pint Whipping Cream
Preheat oven to 350. Boil and shred chicken. Put a small handful of the cheese aside for topping. Mix chicken, chilies, and remaining cheese. Wrap in tortillas and place in a baking dish. Pour whipping cream over enchiladas and top with cheese. Bake for 20-30 minutes. Serve with sour cream and salsa if desired. This goes well with a side of Spanish rice.
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