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Categories:
chicken tomatoes salsa verde green chilies olives ground cumin heavy whipping cream salt corn tortillas pepper
Viewed: 74 - Published at: 3 years agoIngredients
- 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 shredded pepper Jack cheese
Method
- 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.
