white enchiladas

white enchiladas

This makes about 5 really big enchilada's! But most people I know get full off of one. Maybe one and a half! And they make EXCELLENT leftovers!! 

5-6 large [burrito] tortillas 
12.5 ounces of canned premium cut white chicken 
16 ounces of Herdaz salsa verde 
4 ounces of diced green chili's 
1 pint of heavy whipping cream 
handful of shredded colby and monterey jack cheese 
[I add jalapenos for added spice!] 

Preheat oven to 350. 
Mix together chicken, salsa verde, diced green chili's, and jalapeno's [if you want them].
Warm up tortillas so they are foldable. 
Place even amounts inside tortillas, closing all sides and placing them inside a pan [I use an 8x8 glass baking pan]. 
It's ok if the sides of the enchiladas seem squished. [I usually place 4 side by side then 1 up top.] 
Pour heavy whipping cream all over until decently covered, but don't fill it entirely to the top. 
Bake in oven for 45 minutes. 
Pull it out and sprinkle a handful of the shredded cheese on top of it. 
Place back in oven for 10 minutes. 
Use a serving spoon to put the heavy whipping cream over your enchilada! 

Let it cool off for 5-10 minutes! 

I found that it was really yummy served with rice, but you can do what you want.