Chicken Enchiladas

By angielaine

Ingredients

• 2-4 Chicken Breast, cooked and cubed
• 1 pint Half and Half
• 1 Chicken Bullion Cube
• 1/2 jar Salsa or 1 can Rotel
• 6 Flour Tortillas
• 2 c. Shredded Cheese
• 1 cup Cilantro

Preparation

Step 1

I prefer to grill the chicken and allow to cool, but boiled or baked chicken can also be used. Preheat oven to 350°F. In medium bowl, combine chicken, ½ jar salsa (if using Rotel, drain and puree), 1 cup cheese and cilantro (use more or less depending on how much you like cilantro). Meanwhile in medium saucepan, heat half and half with bullion cube until dissolved on med-low heat. Lightly spray 9x13 pan with cooking spray. Dip each tortilla in half and half, then fill with chicken mixture and roll tortilla up. Repeat for each enchilada. Pour remaining half and half over enchiladas and cook at 350°F for about 20 minutes. Top with remaining cheese, if desired, and heat till melted.