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