1-1 1/2 (ish) cups cooked, shredded chicken
1/2 can diced chilies
1 tsp cumin
4 oz cream cheese
3/4-1 cup shredded cheese
3/4 cup salsa verde
Mix together and roll inside of tortillas (4-6), place in 8x8 pan.
1/2 can green macayos enchilada sauce
1 cup half and half
Pour half the sauce over the top of enchiladas, pour half and half, pour rest of enchilada sauce. Top with 1/2 cup shredded cheese.
Bake at 350 F for 30-40 minutes.
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