Richard's Chicken Enchiladas
Richard'S Chicken Enchiladas is an moderately easy dinner. Made with 12 or more tortillas, 2 c. light cream, 1 c. rich chicken broth/bouillon (reserved from cooking), 1 1/2 c. salsa (canned) and salt to taste, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Combine the sour cream, salsa and chicken for filling. Combine cream and bouillon.
Heat in saucepan (do not boil). Dip tortillas in it. Fill with scoop of filling.
Roll and place in baking pan. Continue to fill pan, packing tightly.
Top with Monterey Jack cheese and pour in cream mixture so pan is half full of liquid.
Sprinkle with chives, Cheddar and/or black olive slices for color.
Fills a 9 x 13-inch baking pan.
Bake 45 minutes to 1 hour at 350Β°.
(May double for larger pan.)
π· Perfect Pairings
Complete your meal with these
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