Chicken & Veggie Enchiladas

• servings: 4
• active time: 45 minutes
• total time: 1 hour and 30 minutes

Ingredients

3 cups shredded cooked chicken - one of those deli roasted chickens is perfect for this

Veggie Fillings: zucchini, black beans, corn, and jalapeño sautéed in chili powder and cumin

1 cup Salsa Verde (green salsa)

1-4 ounce can chopped green chilies

1-2 tablespoons chopped chipotles in sauce (more if you like it hotter)

8 - taco size flour tortillas

1 cup chicken broth (vegetable broth for veggie enchiladas)

2 cups whipping cream

1.5 cups shredded Monterey Jack cheese

Chorizo crema (optional)

Chopped green onions or cilantro for garnish

Directions

1. Mix first 4 ingredients in bowl.

2. Pour 1/2 the whipping cream in the bottom of a 9x13-baking dish.

3. Pour chicken broth in bowl and one by one submerge each flour tortilla.

4. Place approximately 1/8 chicken mixture in each wet tortilla and roll up.

5. Place all 8 side by side in dish, sprinkle with cheese, and pour remaining whipping cream over top.

6. Bake at 350 for 30 minutes.

Optional: top with chorizo crema and garnish with green onions or cilantro