• 3 C cubed, chopped chicken

• 1 C salsa

• 1 can (4 ounces) chopped green chilies 

• 10 flour tortillas

• 2 1/2 C half and half

• 2 C shredded Monterey Jack cheese

Directions: Combine chicken, salsa and chilies in a large bowl. Fill the tortillas with the mixture and roll up. Place seam side down in a 9-by-13 pan strayed with oil. Drizzle half and half over the top of each, sprinkle with shredded cheese. Bake at 350 degrees for 45 minutes or until light golden brown, or most of the cream is absorbed. Cover with foil to keep moist or uncover for a crispy top. 


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