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Lone Star Chicken Enchiladas

 Lone Star Chicken Enchiladas
Start with deli-roasted chicken and this family-friendly casserole will be ready in no time. For a milder version, use Monterey Jack cheese in place of pepper Jack.—Avanell Hewitt, North Richland Hills, Texas
6 ServingsPrep: 30 min. + freezing Bake: 35 min.


  • 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 (8 ounces) shredded pepper Jack cheese


  • 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. Yield: 6
  • servings.

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Lone Star Chicken Enchiladas (continued)

Nutritional Facts: 2 enchiladas equals 897 calories, 65 g fat (37 g saturated fat), 270 mg cholesterol, 1,437 mg sodium, 36 g carbohydrate, 4 g fiber, 45 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.