Mix together chicken (diced or shredded), green chiles, salsa, sour cream, and 1 t. salt. Mix heavy cream and 1 t. salt in pie plate. Dip tortillas in cream and fill with chicken mixture. Roll and place in ungreased baking dish. Pour any remaining cream over enchiladas and top with cheese. Bake at 350 for 20-30 minutes. * Use 7-8 ounce cans and mix the remaining chiles and salsa with the extra cream before pouring over the enchiladas
2 Diced green chiles *
3 Grated Swiss cheese
Servings 3
- Amount Per Serving
- % Daily Value *
- Total Fat 50.7g78%
- Saturated Fat 28.0g140%
- Cholesterol 188.3mg63%
- Sodium 10007.1mg417%
- Total Carbohydrate 6.3g3%
- Dietary Fiber 1.0g4%
- Sugars 4.4g
- Protein 37.9g76%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
baking, chicken, chili, cooked, cream, creamy, enchiladas, green, heavy, main, mild, salsa, salt, sour, swiss, tex-mex, title, tortillas