a family favorite. and great to bring to a pot-luck or as a meal for a friend!
Shredded chicken (1 ½ pounds)
1/3 c chopped sweet onion
2 tsp minced garlic
1 tbsp lime juice
3 tbsp coarsely chopped fresh cilantro
1 can Enchilada sauce
1 cup heavy cream
12 Flour tortillas
Serve with black beans, rice
Heat oven to 350. Prepare filling: sauté garlic and onions in olive oil until soft. Add cilantro, chicken and lime juice, stir together. Remove from heat. Line a 13×9 pan with foil and spray with Pam. Spread about 3 to 4 tablespoons of filling down center of tortilla, add a bit of cheese and salsa; roll up tightly. Place in pan, seam side down. Repeat with remaining tortillas, arranging in one layer. Pour enchilada sauce over tortillas. Drizzle about ½ c of heavy cream over tortillas, then sprinkle cheese over the top.
Cover with foil and bake 20 to 25 minutes. Remove with foil and let the cheese brown a tad.