3 Chicken Breasts (cooked and shredded)
Whipping Cream
Salt & Pepper
Jack cheese (we use pepper jack cheese for a little spice)
green onions (optional)
Enchilada Sauce (green or red depending on what you like)
Heat tortilla's in microwave for about 30-45 seconds in plastic baggie to soften. On each tortilla put spoonful of shredded chicken (we boil chicken on low heat in chicken broth until done), cheese, and green onions (optional). Sprinkle with salt and pepper. Pour about a tablespoon of whipping cream over filling and roll tortilla placing in a greased baking pan, seam side down. Repeat until all tortilla's are filled. Cover tortillas with favorite enchilada sauce (we've used both red and green) and sprinkle a little more cheese over the top. Bake at 350 for 25-30 minutes, or until cheese is melted and bubbling. Serve with Spanish Rice and Refried beans.
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