Chicken Enchiladas

Ingredients

• Shredded cooked rotisserie chicken

• 1 cup Salsa Verde (my salsa Verde recipe)

• 1 can Chopped green chilies

• 2 tbsp Chopped chipotles in sauce

• Flour tortillas

• Chicken broth or stock

• Heavy cream/whipping cream

• Shredded Monterey jack

Chorizo cream sauce:

• 1 pound of pork chorizo

• ½ cup heavy cream

Instructions

1. In a large bowel add shredded chicken, 1 cup of salsa Verde, green chilies and chipotles with sauce. Then mix together.

2. In a separate bowel pour some of the chicken broth/stock, this will be used to dip the tortillas in to moisten them before they are rolled.

3. In your baking dish add the heavy cream just enough to cover the bottom of the dish completely.

4. Submerge tortilla in the broth for a few seconds, then add chicken mixture and roll it up tight, then place in the baking dish seam side down.

5. Repeat till the baking dish is full.

6. Then cover the top with the shredded cheese, and add another ¼ cup cream on top.

7. Bake at 350 F for 30 minutes.

Instructions(chorizo cream sauce)

1. Remove chorizo from casing, cook in a skillet.

2. Add cream, simmer and reduce mix periodically.