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Ingredients
- 10-12 flour tortillas
- 2-13 oz. cans canned chicken breast drained
- 1- 8-oz bag shredded cheddar or marble jack cheese
- 1/2 jar green salsa (salsa verde)
- 1/2 - 1 small can green chilies
- 16 oz heavy whipping cream
Directions
- Preheat oven to 350 degrees
- Drain chicken, mix with salsa verde and green chilies in bowl.
- Lay tortilla shells flat and spread mixture on top (not quite to edge)
- Roll tortillas tightly and
- Place in sprayed 10x13 pan.
- You can cut off edges of roll so the roll is perfectly straight.
- Enchilada rolls can be cut in half or left whole depending on preference.
- Pour heavy whipping cream over rolled shells.
- Bake 30-35 minutes.
- Sprinkle cheese over shells when you taken out of oven and cover pan with tin foil and cheese will melt in 5-10 min.
- Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 10 servings | |
| Calories 310 | |
| Calories from Fat 234 | 75% |
| Total Fat 26.47g | 33% |
| Saturated Fat 14.71g | 59% |
| Trans Fat 0.07g | |
| Cholesterol 113mg | 38% |
| Sodium 134mg | 6% |
| Potassium 182mg | 5% |
| Total Carbs 1.58g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.2g | 0% |
| Protein 16.43g | 26% |
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