The 3 c’s are chicken, cheese and cream.
2 1/2 cups Chicken, skinned, meat cut into 1/2-inch cubes
3 cans (4 oz.) diced green chilies
1 cup shredded cheddar cheese
12 corn tortillas
1 can (11 oz.) enchilada sauce, green or red
1 jar roasted tomato salsa
1 cup shredded Monterey Jack cheese
1 cup half-and-half or light cream
Heat enchilada sauce in a large bowl. Place a tortilla in sauce until pliable and place in a casserole dish, large enough for 12 enchiladas. Mix together chicken 2 cans of green chilies and the cheddar cheese. Place 1/12th of the chicken mixture and 1 tablespoon roasted tomato and pepper salsa (your favorite one of course) on each tortilla and roll the tortillas up and make sure they are placed seam side down in the pan so they won’t come open. When all 12 enchiladas are in the pan pour the cream over them and top with the jack cheese and 3rd can of green chilies. Cover with foil and bake 20 minutes at 350. Remove foil and bake another 10 minutes, or until cheese is totally melted and enchilada filling is hot.
Yield: 12 enchiladas