Chicken Enchiladas


  • 3 cups shredded cooked chicken – one of those deli roasted chickens is perfect for this
  • 1 cup Salsa Verde (green salsa)
  • 1-4 ounce can chopped green chilies
  • 1-2 tablespoons chopped chipotles in sauce (more if you like it hotter)
  • 8 – 8 inch flour tortillas
  • 1 cup chicken broth
  • 2 cups whipping cream
  • 1.5 cups Monterey Jack cheese, shredded


  1. Mix first 4 ingredients in bowl.
  2. Pour 1/2 the whipping cream in the bottom of a 9×13-baking dish.
  3. Pour chicken broth in bowl and one by one submerge each flour tortilla.
  4. Place approximately 1/8 chicken mixture in each wet tortilla and roll up.
  5. Place all 8 side by side in dish, sprinkle with cheese, and pour remaining whipping cream over top.
  6. Bake at 350 for 30 minutes. Garnish with cilantro.

Recipe and Photo: Sunshine and Bones / CC BY-SA

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