Avanell Hewitt of North Richland Hills, Texas won 3rd place for this recipe in the Taste of Home cooking contest for October. If you're looking for something quick and easy that has the taste of cooking for hours, this is for you. If you would like to see more recipes like this along with cooking and health tips, fun things to do with your kids in the kitchen and more information on how to enter your recipe, go to TasteofHome.com.
- 3 cups shredded cooked chicken breast
- 1 can (10 ounces) diced tomatoes with mild green chilies, drained
- 3/4 cup salsa verde
- 1 can (4 ounces) chopped green chilies
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1 teaspoon ground cumin
- 2-1/2 cups heavy whipping cream
- 3/4 teaspoon salt
- 12 corn tortillas (6 inches), warmed
- 2 cups (8 ounces) shredded pepper Jack cheese
- In a large bowl, combine the first six ingredients. In a shallow bowl, combine cream and salt.
- Dip both sides of each tortilla in cream mixture; top with 1/4 cup chicken mixture. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining cream mixture over top; sprinkle with cheese. Cover and freeze for up to 6 months.
- To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35-40 minutes or until heated through. Yield: 6 servings.
Avanell says to start with deli-roasted chicken and this family-friendly casserole will be ready in no time and for a milder version, use Monterey Jack cheese in place of pepper Jack. Be sure to take your kids/grandkids into the kitchen with you. Children love to be creative and it's a great way to spend some quality family time. Check back again soon for another great Family/Feature recipe - VA
Nutrition Facts: 2 enchiladas equals 897 calories, 65 g fat (37 g saturated fat), 270 mg cholesterol, 1,437 mg sodium, 36 g carbohydrate, 4 g fiber, 45 g protein.