White and Green Enchiladas

30 Dec

white and green enchiladas06My brother raved over these.  He literally scraped out the empty pan with his fork to get the last of the gooey, cheesy goodness.  I generally use canned chicken in this recipe to save the hassle of cooking up a breast, but shredded rotisserie or any minimally seasoned leftover chicken would be great.  The recipe originally calls for monterey jack cheese but I made it on Tuesday with Kraft’s new blend of shredded queso quesadilla and cream cheeses and it was, as Trevor would say, a masterpiece.  It melts super creamy without the oily or rubbery residue left by some traditional cheeses.


  • 24 oz canned or fresh cooked chicken, cubed
  • 4 oz can chopped green chilies
  • 7 oz can prepared green chile salsa
  • 1/2 tsp salt
  • 1 cup whipping cream
  • 12 corn tortillas
  • 1 1/2 cup shredded queso quesadilla blend

Preheat oven to 350 F. In a bowl, mix together chicken, chilies and salsa.

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In a wide shallow dish stir together salt and whipping cream.

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Heat oil in a heavy skillet over medium-high heat. Fry each tortilla for a few seconds, until it blisters, and immediately dip into cream and salt.

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Fill fried tortillas with chicken mixture. Roll and place flap side down in a baking dish.

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Pour remaining cream over tortillas and sprinkle with cheese.

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Bake, uncovered, until cheese has melted, about 15 – 20 minutes.

Photos by me, My Little Food Spot

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