1 medium onion, chopped
1 Tbsp. butter
2 (4oz. cans) diced green chiles
3 1/2 c. cooked, shredded chicken
16 oz. cream cheese
12 flour tortillas (8 in.)
4 c. shredded colby jack cheese (or more if you like, I've also used none)
1 c. heavy cream
7 oz. salsa verde; reserving 1/4 c.
Preheat oven to 350 degrees. In a large skillet over medium high heat saute the butter. Add chopped onion and cook stirring for about 5 minutes. Add the green chiles, salsa and cream cheese. Stir until cream cheese is melted. Mix in shredded chicken. Warm tortillas for a few seconds in the microwave to handle more easily. Fill each tortilla with 3 heaping Tbsp. of filling. Sprinkle to cover with cheese. Roll and place tortilla seam side down in buttered 9X13 casserole. Sprinkle tortillas with remaining cheese, 1/4 c. of salsa verde and drizzle with cream.
Bake at 350 degrees for 30 minutes or until lightly browned.
Adapted by me from Notably Nashville.
A family favorite.
I made 6 for dinner and froze the other 6 rolled and in a casserole.
If frozen, do not thaw before cooking.
I love all things creamy. This looks so yummy! P.S. I NEED that recipe you made me when I had Max. The diced potato/ham/cheese and topped with chips or cereal. I have some pregnant friends and that would be so good to give them when baby comes home and I just want to eat it too. ;o)
ReplyDeleteIf these are frozen, do you cook them longer?
ReplyDelete